Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry. (15th November 2019)

• Record Type: Journal Article
• Authors: Shi, Cuiping; Guo, Hao; Wu, Tingting; Tao, Ningping; Wang, Xichang; Zhong, Jian
• Is Part Of: Food chemistry. Volume 298(2019)
• Publication Date: 2019-11-15
• Subjects: Cer Ceramide -- DG Diglyceride -- LPC Lysophosphatidylcholine -- LPE Lysophosphatidylethanolamine -- LPG Lysophosphatidylglycerol -- LPI Lysophosphatidylinositol -- LPS Lysophosphatidylserine -- PC Phosphatidylcholine -- PE Phosphatidylethanolamine -- PG Phosphatidylglycerol -- PI Phosphatidylinositol -- PS Phosphatidylserine -- SM Sphingomyelin -- So Sphingosine -- TG Triglyceride -- EPA Eicosapentaenoic acid -- DHA Docosahexaenoic acid -- ARA Arachidonic acid -- UPLC Ultra-high-performance liquid chromatography -- MS Mass spectrometry; Lipidomics -- UPLC-Q-Extractive Orbitrap mass spectroscopy -- Tilapia fillet -- Thermal processing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125029
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A novel method for lipidomics analysis in tilapia fillets was established. Lipidomics profile of tilapia fillets had a total 15 classes of compound lipid species. Species and individual lipids among raw and processed tilapia fillets were compared. Eight lipid species showed significant differences. 137 individual lipids showed significant difference. Abstract: Thermal processing methods have important effects on food lipids. In this work, ultra-high-performance liquid chromatography-Q-Extractive Orbitrap mass spectrometry and lipidsearch software were applied to analyze effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets. A total 15 classes of compound lipids (Cer, DG, LPC, LPE, LPG, LPI, LPS, PC, PE, PG, PI, PS, SM, So, TG) were analyzed. In addition, free DHA, EPA, and ARA were also identified. Furthermore, statistical analyses of these lipids were performed based on MetaboAnalyst software. The results demonstrated three types of thermal processing methods had different effects on lipidomics profile differences of tilapia fillets. A total of eight lipid species variables (LPS, LPG, LPI, DG, LPC, TG, LPE, and Cer) and 137 individual lipids variables showed significant differences among raw, steamed, boiled, and roasted tilapia fillets. This work could provide useful information for aquatic product processing and lipidomics.