Foodomics insights into refining effects on noni seed oil: Chemical parameters, phytochemicals, lipid profile, volatile compounds, and anti-inflammatory activity

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2025-01-01 DOI:10.1016/j.crfs.2025.101117

Jingtao Cui , Wentao Huang , Canyan Chen , Yongjiang Xu , Weimin Zhang

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Abstract

Noni seed oil (NSO), a potentially edible oil rich in bioactive compounds, requires refining before consumption. However, this process may alter its chemical composition and functional properties. This study employed foodomics analysis and in vitro activity assays to evaluate the effects of refining on NSO quality, including chemical characteristics, lipid profiles, volatile compounds, phenolic compounds, and anti-inflammatory properties. Refining significantly altered the fatty acid composition of polar lipids, while exerting minimal impact on that of total lipids. The degumming step reduced phytosterols and phenolic compounds, whereas decolorization decreased tocopherol levels. Scopoletin and kaempferol were the predominant polyphenols, with scopoletin being more susceptible to refining. Degumming altered glycerophospholipid and saccharolipid profiles, while deacidification influenced sphingolipid and fatty acyl compositions. Decolorization primarily modified triacylglycerol profiles. Among the 29 volatile compounds identified, (E, E)-2,4-decadienal, ethyl caprylate, ethyl hexanoate, hexanal, and hexyl caprylate were key differential volatiles. Although NSO exhibited potential anti-inflammatory activity, this was notably diminished by the refining process, particularly during deodorization. These findings provide valuable insights for NSO development and quality control.

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食品组学对诺丽籽油精炼效果的洞察：化学参数、植物化学物质、脂质谱、挥发性化合物和抗炎活性

诺丽籽油（NSO）是一种富含生物活性化合物的潜在食用油，在食用前需要精炼。然而，这一过程可能会改变其化学成分和功能特性。本研究采用食物组学分析和体外活性分析来评估精炼对NSO质量的影响，包括化学特性、脂质谱、挥发性化合物、酚类化合物和抗炎特性。精炼显著改变了极性脂质的脂肪酸组成，而对总脂质的影响很小。脱胶步骤降低了植物甾醇和酚类化合物，而脱色则降低了生育酚水平。东莨菪碱和山奈酚是主要的多酚，东莨菪碱更容易被精制。脱胶改变了甘油磷脂和糖脂谱，而脱酸影响鞘脂和脂肪酰基组成。脱色主要修饰了三酰甘油的轮廓。在鉴定的29种挥发物中，（E， E）-2,4-十烯二醛、辛酸乙酯、己酸乙酯、己醛和辛酸己酯是关键的差异挥发物。尽管NSO表现出潜在的抗炎活性，但这种活性在精炼过程中明显减弱，尤其是在脱臭过程中。这些发现为国家统计局的发展和质量控制提供了有价值的见解。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.