Exploring the lipid changes and oxidative degradation mechanisms during walnut kernel storage based on lipidomics

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-02-10 DOI:10.1007/s00217-024-04621-w

Xiaolong Liu, Wu Peng, Hui Ouyang, Ping Wang, Xiongwei Yu, Tingting Xie, Jiaying Huo, Shugang Li

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Abstract

The oxidative stability of walnut kernels during storage has a significant impact on their industrial development. However, the effect of storage conditions on the oxidation of walnut kernel lipids and its mechanism have not been systematically elucidated. Therefore, in this study, the lipid oxidation process in walnut kernels under different storage conditions (room temperature-air, room temperature-vacuum, low temperature-air, and low temperature-vacuum) was systematically studied from the perspective of phenomena, substances, and mechanisms using HPLC–MS and GC–MS methods. Experimental results found the walnut kernels stored at room temperature in air showed the highest PV (7.78 mmol/kg), conjugated diene (1.29), and hexanal (848.65 ng/g) after a 9-month storage. A total of 597 lipid substances were detected in walnut kernels under the four storage conditions, including 5 classes and 26 subclasses, of which 115 were significantly different. Differential lipid metabolite analyses indicated that storage conditions mainly affected the glycerophospholipid and glycerolipid metabolic pathways of walnut kernels, followed by linoleic acid metabolism. It revealed that temperature, rather than air conditions, played a dominant role in the lipid oxidation of walnut kernels during storage. This experiment could provide a comprehensive understanding of the lipid oxidation of stored walnut kernels and technical support for quality control.

Graphical abstract

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基于脂质组学研究核桃仁贮藏过程中脂质变化及氧化降解机制

核桃仁在贮藏过程中的氧化稳定性对核桃仁的工业发展有着重要的影响。然而，贮藏条件对核桃仁脂质氧化的影响及其机理尚未系统阐明。因此，本研究采用HPLC-MS和GC-MS方法，从现象、物质和机理等方面系统研究了不同贮藏条件（室温-空气、室温-真空、低温-空气和低温-真空）下核桃仁脂质氧化过程。结果表明，室温空气保存9个月后，核桃仁的PV （7.78 mmol/kg）、共轭二烯（1.29）和己醛（848.65 ng/g）含量最高。4种贮藏条件下核桃仁中共检测到597种脂质物质，包括5类26亚类，其中115种存在显著差异。差异脂质代谢物分析表明，贮藏条件主要影响核桃仁的甘油磷脂和甘油脂代谢途径，其次是亚油酸代谢。结果表明，在储存过程中，温度而不是空气条件对核桃仁的脂质氧化起主导作用。本实验可为全面了解核桃仁贮藏过程中脂质氧化的机理及质量控制提供技术支持。图形抽象

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.