التفاصيل البيبلوغرافية
| العنوان: |
Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomics. |
| المؤلفون: |
Li, Yazhuan, Wan, Yilai, Chen, Zhanglian, Wang, Ting, Fu, Xizhe, Zhao, Yue, Liu, Wenyu, Wei, Changqing |
| المصدر: |
Journal of Food Science (John Wiley & Sons, Inc.); Nov2024, Vol. 89 Issue 11, p7613-7625, 13p |
| مصطلحات موضوعية: |
MULTIVARIATE analysis, FRUIT composition, LIPIDOMICS, FRUIT processing, CERAMIDES |
| مستخلص: |
Employing lipidomics, this study investigated the lipid composition of seabuckthorn fruit oil processed via supercritical CO2 extraction and centrifugal separation. Qualitative analysis showed that a total of 2861 lipid molecules were identified in seabuckthorn fruit oil. Quantitative analysis showed that the content of lipids in seabuckthorn fruit oil extracted by supercritical CO2 extraction (927,539.84 µg/mL) was significantly higher than that in centrifugal‐separated seabuckthorn fruit oil (735,717.63 µg/mL), with 17 distinct lipid classes and 215 lipid molecules differentiated through multivariate statistical analysis. Lipid molecules, such as diacylglycerol (DG), ceramides (Cer), monohexosyl ceramide, phosphatidylglycerol, phosphatidylinositol, phosphatidylethanolamine, and monogalactosyl DG, were predominantly found in the oil extracted using supercritical CO2. In contrast, monogalactosyl monoacylglycerol, diglycosyl ceramide, and Cer phosphate were significantly present in the oil extracted by centrifugal separation. These findings contribute new insights into how processing methods affect the quality and composition of seabuckthorn fruit oil and provide a basis for detecting oil adulteration. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |