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Yang Z, Liu Y, Bai F, Wang J, Gao R, Zhao Y, Xu X. Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat. Food Chem X 2024; 22:101391. [PMID: 38681231 PMCID: PMC11046078 DOI: 10.1016/j.fochx.2024.101391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 04/10/2024] [Accepted: 04/11/2024] [Indexed: 05/01/2024] Open
Abstract
Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The research verified that PLB effectively suppresses fat oxidation and improves the overall taste of steamed sturgeon meat. Furthermore, the PLB group identified 52 compounds, and the content of odor substances such as isoamyl alcohol and hexanal was reduced compared with other groups. Finally, lipid substances containing eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) were screened out from 32 kinds of differential phospholipids. Through Pearson correlation analysis, it was observed that certain differential phospholipids such as PC (22:6) and PC (22:5) exhibited varying correlations with odor substances like hexanal and isovaleraldehyde. These findings suggest that PLB specifically affects certain phospholipids, leading to the production of distinct volatile substances through oxidative degradation.
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Affiliation(s)
- Zhuyu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yahui Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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2
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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3
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Zhou Z, Li YL, Zhao F, Xin R, Huang XH, Zhang YY, Zhou D, Qin L. Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16410-16423. [PMID: 36520059 DOI: 10.1021/acs.jafc.2c06221] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Lipid structures affect lipid oxidation, causing differences in types and contents of volatiles and nonvolatiles in various foods. In this study, the oxidation differences of monoacylglycerol (MAG), triacylglycerol (TAG), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) with oleoyl residues and oleic acid (FA) during thermal treatment were investigated. Volatiles and nonvolatiles were monitored by gas chromatography-mass spectrometry and ultrahigh-performance liquid chromatography-Q-Exactive HF-X Orbitrap Mass Spectrometer, respectively. The results showed that the structures of MAG and TAG could delay the chain initiation reaction. The polar heads of PC and PE remarkably influenced the oxidation rate and the formation of the oxidation products probably due to the hydrogen bonds formed with free radicals. Among the volatile oxidation products, aldehydes, acids, and furans with eight or nine carbon atoms accounted for the majority in FA, MAG, TAG, and PC samples, but PE samples mainly generated ketones with nine or 10 carbon atoms. The formation of nonvolatile products in TAG samples possessed significant stage-specific changes. Fatty acid esters of hydroxy fatty acids were only produced in the free fatty acid oxidation model. The activity of chemical bonds participating in the truncation reaction decreased to both sides from the double bond position.
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Affiliation(s)
- Zheng Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Yu-Lian Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Feng Zhao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Ran Xin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Dayong Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
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4
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Zhou Z, Zhang YY, Xin R, Huang XH, Li YL, Dong X, Zhou D, Zhu B, Qin L. Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10284-10295. [PMID: 35944096 DOI: 10.1021/acs.jafc.2c02402] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Unsaturated fatty acids are easily affected by metal ions, leading to the changes of their flavor, nutrition, and safety through lipid oxidation. Nevertheless, there is a lack of comprehensive evaluation of the pro-oxidative ability of different metal ions, which have different effects on different lipids. Thus, in this work, crude lipids extracted from abalone were incubated with different metal ions, and the comprehensive lipid oxidation products were analyzed by nontargeted lipidomics approaches using an ultra-high-performance liquid chromatography-Q-Exactive HF-X Orbitrap Mass Spectrometer (UPLC-Q-Exactive HF-X). Results showed that the overall pro-oxidative ability from strong to weak was Fe3+, Fe2+, Cu2+, Zn2+, Mn2+, Mg2+, Na+, and K+. Among them, Fe3+ and Fe2+ could promote the accumulation of oxidation intermediates and branched fatty acid esters of hydroxy fatty acids. Na+, K+, Cu2+, and Mg2+ could accelerate the oxidation of N-acyl ethanolamines and ceramides. K+ and Na+ had more influences on the free fatty acids than Zn2+ and Mn2+. Slow oxidation of triglyceride may be attributed to its long distance from the oil-water interface and the restriction of the polar headgroups of phospholipids on free radicals.
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Affiliation(s)
- Zheng Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ran Xin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Lian Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Beiwei Zhu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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5
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Xu X, Lu S, Li X, Bai F, Wang J, Zhou X, Gao R, Zeng M, Zhao Y. Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki). Food Chem 2022; 377:131969. [PMID: 35026473 DOI: 10.1016/j.foodchem.2021.131969] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 11/25/2021] [Accepted: 12/26/2021] [Indexed: 11/04/2022]
Abstract
Thirty-seven volatiles were identified by gas chromatography-ion mobility spectrometry in sturgeon caviar. Alkenes (37, 43), alcohols (30, 36), aldehydes (9, 10), and esters (11, 13) were detected by two-dimensional gas chromatography-time-off-flight mass spectrometry in fresh and stored caviar, respectively. Alkenes (humulene, caryophyllene, longifolene, and d-limonene), aldehydes (heptanal, hexanal, pentanal, and 3-methyl butanal), and 2-ethyl-1-hexanol were sniffed and described as providing fresh, fatty, and fishy attributes by gas chromatography-olfactometry. The fungal genera of Apiotrichum, Penicillium, Filobasidium, Gibberella, and Cladosporium and 16 bacterial genera were significantly correlated with variations in the contents of 25 aldehydes and 11 ketones. Nine strains, 20 fatty acids, and 69 differential phospholipids were isolated and profiled. Glycerophosphoethanolamine (20:2/20:4), glycerophosphoethanolamine (22:6/22:5), and glycerophosphocholine (16:0/13:0) were significantly associated with the formation of odorants and the proposed mechanism of flavor formation from phospholipids is summarized. This study represents a foundation for achieving targeted preservation and flavor control of caviar.
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Affiliation(s)
- Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Shixue Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xuefei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd., 266100 Qingdao, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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6
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Zhou L, Li P, Zhao Y, Hou S, Cong B, Huang J, Ding Y, Zeng X. Optimization of Lipid Extraction and Determination of Fatty Acid Compositions in Edible Meats of Freshwater and Marine Shrimps. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1323066] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Li Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Peixuan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yuling Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Shuang Hou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Baolei Cong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jun Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yu Ding
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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7
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Zhou L, Wang W, Huang J, Ding Y, Pan Z, Zhao Y, Zhang R, Hu B, Zeng X. In vitro extraction and fermentation of polyphenols from grape seeds (Vitis vinifera) by human intestinal microbiota. Food Funct 2016; 7:1959-67. [DOI: 10.1039/c6fo00032k] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The effects of several parameters on the extraction yield of total polyphenols from grape seeds by pressurized liquid extraction were investigated.
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Affiliation(s)
- Li Zhou
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Wei Wang
- College of Food Science and Pharmacy
- Xinjiang Agricultural University
- Urumqi 830052
- China
| | - Jun Huang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Yu Ding
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Zhouqiang Pan
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Ya Zhao
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Renkang Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Bing Hu
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Xiaoxiong Zeng
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
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8
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Zhou L, Zhao M, Bindler F, Marchioni E. Identification of Oxidation Compounds of 1-Stearoyl-2-linoleoyl-sn-glycero-3-phosphoethanolamine during Thermal Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9615-9620. [PMID: 26478449 DOI: 10.1021/acs.jafc.5b03753] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Heat-induced oxidative modification of phosphatidylethanolamine molecular species as potential functional food components was investigated. 1-Stearoyl-2-linoleoyl-sn-glycero-3-phosphoethanolamine (SLPE) was chosen as a model. The optimal temperature for hydroperoxide formation was determined by mass spectrometry. The maximal level of formation of this compound was obtained at 125 °C. The structures of nonvolatile organic compounds (non-VOCs) were identified using liquid chromatography-electrospray ionization mass spectrometry combined with an acid treatment. Kinetics of formation of non-VOCs was monitored over time. Results showed that the level of the SLPE precursor rapidly decreased during thermal oxidation and oxygenated products, such as hydroxyl, oxo, or epoxy groups, were formed. The VOCs formed from oxidized SLPE were determined by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry analysis. The result showed that a saturated methyl ketone (2-heptanone) was the most predominant VOC of SLPE. Kinetics indicated that the formation of VOCs was related not only to the decomposition of hydroperoxides but also to the further decomposition of non-VOCs.
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Affiliation(s)
- Li Zhou
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, People's Republic of China
| | - Minjie Zhao
- Equipe de Chimie Analytique des Molécules Bioactives (IPHC-LC4, UMR 7178), Université de Strasbourg , 74 route du Rhin, 67400 Illkirch, France
| | - Françoise Bindler
- Equipe de Chimie Analytique des Molécules Bioactives (IPHC-LC4, UMR 7178), Université de Strasbourg , 74 route du Rhin, 67400 Illkirch, France
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives (IPHC-LC4, UMR 7178), Université de Strasbourg , 74 route du Rhin, 67400 Illkirch, France
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9
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Zhou L, Zhao M, Bindler F, Marchioni E. Comparison of the volatiles formed by oxidation of phosphatidylcholine to triglyceride in model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8295-8301. [PMID: 25090158 DOI: 10.1021/jf501934w] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The oxidative stability of oleoyl and linoleoyl residues esterified in the form of triglyceride (TAG) and phosphatidylcholine (PC) during thermal treatment was investigated. Headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis was used to determine the volatile compounds from oxidized PL and TAG molecular species. The results showed that aldehydes were the major volatile oxidized compounds (VOCs) of 1-stearoyl-2-oleoyl-sn-glycero-3-phosphocholine (SOPC), 1-stearoyl-2-linoleoyl-sn-glycero-3-phosphocholine (SLPC), and 1,3-distearoyl-2-linoleoyl-glycerol (SLS), while ketones, especially saturated methyl ketones, were the major VOCs of 1,3-distearoyl-2-oleoyl-glycerol (SOS). The monitoring of the oxidative degradation using liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS) showed that either monounsaturated or diunsaturated fatty acyl groups were less oxidized when in the form of PCs than when in the form of TAGs. This finding demonstrated that the choline group in the form of PCs could increase the stability of fatty acyl groups to oxidation in comparison to TAGs.
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Affiliation(s)
- Li Zhou
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, People's Republic of China
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10
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Identification of volatiles from oxidised phosphatidylcholine molecular species using headspace solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC-MS). Anal Bioanal Chem 2013; 405:9125-37. [DOI: 10.1007/s00216-013-7346-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2013] [Revised: 08/29/2013] [Accepted: 09/05/2013] [Indexed: 11/25/2022]
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11
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Effect of heat treatment on the content of individual phospholipids in coffee beans. Food Chem 2013; 141:3846-50. [PMID: 23993557 DOI: 10.1016/j.foodchem.2013.06.056] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2011] [Revised: 06/06/2013] [Accepted: 06/13/2013] [Indexed: 11/23/2022]
Abstract
In this study, the thermal stability of phospholipids (PLs) extracted from coffee beans was investigated. Chemical analysis was used to obtain information about the effect of heat treatment on the content of PLs in roasted coffee beans. Normal phase high-performance liquid chromatography (HPLC) combined with evaporative light scattering detector (ELSD) was applied to identify and quantify the classes of PLs. The results showed that only two PLs (phosphatidylinositol (PI), and phosphatidylcholine (PC)) were detected in coffee. One gram total lipid of green coffee contained 7.79 mg of PI, 9.6 mg of PC. As the duration of heat treatment was increased, there was a decrease in the content of PI and PC. With increases in temperature at various durations, the content of PI and PC was significantly decreased. Moreover, PI has been found to be more thermo sensitive than PC.
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12
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Zhou L, Zhao M, Ennahar S, Bindler F, Marchioni E. Liquid chromatography-tandem mass spectrometry for the determination of sphingomyelin species from calf brain, ox liver, egg yolk, and krill oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:293-298. [PMID: 22148474 DOI: 10.1021/jf203789u] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this study, molecular species of sphingomyelin (SM) in egg yolk, calf brain, ox liver, and krill oil were investigated. Classes of phospholipids (PLs) were purified, identified, and quantified by normal phase semipreparative high-performance liquid chromatography (HPLC) combined with evaporative light scattering detectors (ELSD). For SM molecular species identification, pure SM collected through a flow splitter was loaded to HPLC-electrospray ionization-tandem mass spectrometry (LC-ESI-MS(2)), with 100% methanol containing 5 mM ammonium formate as mobile phase. In addition to classes of PLs, the used approach allowed the determination of profiles of SM species in egg yolk, ox liver, and calf brain, whereas krill oil turned out not to contain any SM. It also allowed the separation and identification of SM subclasses, as well as tentative identification of species with the same molecular mass, including isomers. The results showed that egg yolk contained the highest proportion of (d18:1-16:0)SM (94.1%). The major SM molecular species in ox liver were (d18:1-16:0)SM (25.5%), (d18:1-23:0)SM (19.7%), (d18:1-24:0)SM (13.2%), and (d18:1-22:0)SM (12.5%). Calf brain SM was rich in species such as (d18:1-18:0)SM (40.7%), (d18:1-24:1)SM (17.1%), and (d18:1-20:0)SM (10.8%).
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Affiliation(s)
- Li Zhou
- Equipe de Chimie Analytique des Molécules Bio-Actives, UMR7178, IPHC-CNRS, Faculté de Pharmacie, Université de Strasbourg, 74 route du Rhin, 67400 Illkirch, France
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13
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Bischoff A, Eibisch M, Fuchs B, Süss R, Schürenberg M, Suckau D, Schiller J. A simple TLC-MALDI method to monitor oxidation products of phosphatidylcholines and -ethanolamines. ACTA CHROMATOGR 2011. [DOI: 10.1556/achrom.23.2011.2.13] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Zhou L, Le Grandois J, Marchioni E, Zhao M, Ennahar S, Bindler F. Improvement of total lipid and glycerophospholipid recoveries from various food matrices using pressurized liquid extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9912-9917. [PMID: 20738132 DOI: 10.1021/jf101992j] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The extraction of three major phospholipid (PL) classes contained in soybean, egg yolk, calf brain, and ox liver was investigated by means of two methods. The PL amounts were evaluated. A new method, based on pressurized liquid extraction (PLE), was applied for total lipids (TL), including PL, extraction and compared with a standard liquid extraction method, a modified Folch method. The three PL classes (phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylcholine (PC)) that were recovered in the obtained TL extracts were quantified using HPLC with an evaporative light-scattering detector (ELSD). Using the PLE method, a single extraction allowed a recovery of more than 94% of TL and 96% of each PL class. Two successive extractions could achieve a total recovery of the three studied PL classes. With the modified Folch method, 77-83% of TL, 80-91% of PE, 82-94% of PC, and no more than 78% of PI could be achieved from various food matrices after one extraction. Four successive extractions were necessary to recover the whole TL content and each PL class. Results indicate that PLE is a rapid and efficient lipid extraction system for the broad range of plant and animal tissues.
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Affiliation(s)
- Li Zhou
- Equipe de Chimie Analytique des Molécules Bioactives, Université de Strasbourg, IPHC-LC4, UMR 7178, 74 route du Rhin, 67400 Illkirch, France
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Le Grandois J, Marchioni E, Zhao M, Giuffrida F, Ennahar S, Bindler F. Oxidative stability at high temperatures of oleyol and linoleoyl residues in the forms of phosphatidylcholines and triacylglycerols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2973-2979. [PMID: 20141141 DOI: 10.1021/jf903253f] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
An investigation was carried out into the stability of fatty acyl groups to heat-induced oxidative changes as affected by their chemical environment. The behavior of oleic and linoleic acyl groups when esterified in triacylglycerols (TAGs) and phosphatidylcholines (PCs) was evaluated. The monitoring of the oxidative degradation using liquid chromatography-mass spectrometry (LC-MS) showed that fatty acyl groups are less likely to be oxidized when in the form of PCs than when in the form of TAGs. In addition, oxidation products from PCs were more stable than those from TAGs. This finding strengthens the idea that the choline group in PCs increases the stability of fatty acyl groups to oxidation in comparison to TAGs.
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Affiliation(s)
- Julie Le Grandois
- Laboratoire de Chimie Analytique et Sciences de l'Aliment, IPHC-DSA, Universite de Strasbourg, CNRS, 74, route du Rhin, 67400 Illkirch, France
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