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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Autores principales:	Jiayang Sun, Xiaonuo Feng, Chunmao Lyu, Shuang Zhou, Zixuan Liu
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Lipidomics Hazelnut oil Processing method Lipid composition Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/ffa2387565e14a2bb3faf20228a1bed1
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spelling	oai:doaj.org-article:ffa2387565e14a2bb3faf20228a1bed12021-11-28T04:32:16ZEffects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis2213-453010.1016/j.fshw.2021.11.024https://doaj.org/article/ffa2387565e14a2bb3faf20228a1bed12022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S221345302100121Xhttps://doaj.org/toc/2213-4530Although 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.Jiayang SunXiaonuo FengChunmao LyuShuang ZhouZixuan LiuKeAi Communications Co., Ltd.articleLipidomicsHazelnut oilProcessing methodLipid compositionNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 427-435 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lipidomics Hazelnut oil Processing method Lipid composition Nutrition. Foods and food supply TX341-641
spellingShingle	Lipidomics Hazelnut oil Processing method Lipid composition Nutrition. Foods and food supply TX341-641 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
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
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
title	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_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_sort	effects of different processing methods on the lipid composition of hazelnut oil: a lipidomics analysis
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/ffa2387565e14a2bb3faf20228a1bed1
work_keys_str_mv	AT jiayangsun effectsofdifferentprocessingmethodsonthelipidcompositionofhazelnutoilalipidomicsanalysis AT xiaonuofeng effectsofdifferentprocessingmethodsonthelipidcompositionofhazelnutoilalipidomicsanalysis AT chunmaolyu effectsofdifferentprocessingmethodsonthelipidcompositionofhazelnutoilalipidomicsanalysis AT shuangzhou effectsofdifferentprocessingmethodsonthelipidcompositionofhazelnutoilalipidomicsanalysis AT zixuanliu effectsofdifferentprocessingmethodsonthelipidcompositionofhazelnutoilalipidomicsanalysis
_version_	1718408358173605888

Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis

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