Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis
Although hazelnut oil is rich in nutrients, its quality is greatly affected by how it is processed. However, no studies to date have comprehensively analyzed the lipid composition of hazelnut oil using different processing methods. Here, we conducted a lipidomics analysis using UPLC-QTOF-MS to chara...
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Tsinghua University Press
2022-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302100121X |
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| author | Jiayang Sun Xiaonuo Feng Chunmao Lyu Shuang Zhou Zixuan Liu |
| author_facet | Jiayang Sun Xiaonuo Feng Chunmao Lyu Shuang Zhou Zixuan Liu |
| author_sort | Jiayang Sun |
| collection | DOAJ |
| description | Although hazelnut oil is rich in nutrients, its quality is greatly affected by how it is processed. However, no studies to date have comprehensively analyzed the lipid composition of hazelnut oil using different processing methods. Here, we conducted a lipidomics analysis using UPLC-QTOF-MS to characterize the lipid composition of cold-pressed hazelnut oil (CPO), ultrasonic-assisted hexane hazelnut oil (UHO) and enzyme-assisted aqueous hazelnut oil (EAO). A total of 10 subclasses of 98 lipids were identified, including 35 glycerolipids (GLs), 56 glycerophospholipids (GPs) and 7 sphingolipids (SPs). The total lipid and GL content were the highest in CPO, GP content was the highest in UHO and the ceramide content in SPs was most abundant in EAO. Multivariate statistical analysis showed that the lipid profiles of hazelnut oil prepared with different processing methods varied. Twelve significantly different lipids (TAG 54:3, TAG 52:2, TAG 54:4, TAG 54:2, TAG 52:3, TAG 54:5, DAG 36:2, DAG 36:4, DAG 36:3, PC 36:2, PA 36:2 and PE 36:3) were identified, and these lipids could potentially be used as biomarkers to distinguish between hazelnut oil subjected to different processing methods. Our results provide useful information for hazelnut oil applications and new insight into the effects of edible oil processing. |
| format | Article |
| id | doaj-art-ffa2387565e14a2bb3faf20228a1bed1 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-ffa2387565e14a2bb3faf20228a1bed12025-02-03T06:50:41ZengTsinghua University PressFood Science and Human Wellness2213-45302022-03-01112427435Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysisJiayang Sun0Xiaonuo Feng1Chunmao Lyu2Shuang Zhou3Zixuan Liu4College of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Corresponding author at: College of Food Science, Shenyang Agricultural University, Dongling Road, Shenhe District, Shenyang 110866, ChinaCollege of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaAlthough hazelnut oil is rich in nutrients, its quality is greatly affected by how it is processed. However, no studies to date have comprehensively analyzed the lipid composition of hazelnut oil using different processing methods. Here, we conducted a lipidomics analysis using UPLC-QTOF-MS to characterize the lipid composition of cold-pressed hazelnut oil (CPO), ultrasonic-assisted hexane hazelnut oil (UHO) and enzyme-assisted aqueous hazelnut oil (EAO). A total of 10 subclasses of 98 lipids were identified, including 35 glycerolipids (GLs), 56 glycerophospholipids (GPs) and 7 sphingolipids (SPs). The total lipid and GL content were the highest in CPO, GP content was the highest in UHO and the ceramide content in SPs was most abundant in EAO. Multivariate statistical analysis showed that the lipid profiles of hazelnut oil prepared with different processing methods varied. Twelve significantly different lipids (TAG 54:3, TAG 52:2, TAG 54:4, TAG 54:2, TAG 52:3, TAG 54:5, DAG 36:2, DAG 36:4, DAG 36:3, PC 36:2, PA 36:2 and PE 36:3) were identified, and these lipids could potentially be used as biomarkers to distinguish between hazelnut oil subjected to different processing methods. Our results provide useful information for hazelnut oil applications and new insight into the effects of edible oil processing.http://www.sciencedirect.com/science/article/pii/S221345302100121XLipidomicsHazelnut oilProcessing methodLipid composition |
| spellingShingle | Jiayang Sun Xiaonuo Feng Chunmao Lyu Shuang Zhou Zixuan Liu Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis Food Science and Human Wellness Lipidomics Hazelnut oil Processing method Lipid composition |
| title | Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis |
| title_full | Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis |
| title_fullStr | Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis |
| title_full_unstemmed | Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis |
| title_short | Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis |
| title_sort | effects of different processing methods on the lipid composition of hazelnut oil a lipidomics analysis |
| topic | Lipidomics Hazelnut oil Processing method Lipid composition |
| url | http://www.sciencedirect.com/science/article/pii/S221345302100121X |
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