Comprehensive comparative analysis of lipid profile in dried and fresh walnut kernels by UHPLC-Q-Exactive Orbitrap/MS. (30th August 2022)

• Record Type: Journal Article
• Authors: Wang, Ping; Zhong, Linlin; Yang, Hongbin; Zhang, Jin; Hou, Xujie; Wu, Cuiyun; Zhang, Rui; Cheng, Yunjiang
• Is Part Of: Food chemistry. Volume 386(2022)
• Publication Date: 2022-08-30
• Subjects: Lipidomics -- Multivariate analysis -- Marker lipid -- Moisture content -- Glycerides -- Glycerophospholipids; GL Glycerides -- FA Fatty acyls -- GP Glycerophospholipids -- SP Sphingolipids -- PL Prenol Lipids -- ST Sterol Lipids -- AcHexCmE AcylGlcCampesterol ester -- AcHexSiE AcylGlcSitosterol ester -- AcHexStE AcylGlcStigmasterol ester -- AEA N-Acylethanolamine -- BisMePA Bis-methyl phosphatidic acid -- Cer Ceramide -- Co Coenzyme -- DG Diglyceride -- DGMG Digalactosylmonoacylglycerol -- dMePE dimethylphosphatidylethanolamine -- FFA Free fatty acids -- HexCer Hexosylceramide -- LPC Lysophosphatidylcholine -- LPE Lysophosphatidylethanolamine -- LPI Lysophosphatidylinositol -- LPMe lysophosphatidylmethanol -- MePC Methyl phosphatidylcholine -- MG Monoglyceride -- MGDG Monogalactosyldiacylglycerol -- PA phosphatidic acid -- PC Phosphatidylcholine -- PE Phosphatidylethanolamin -- PG Phosphatidylglycerol -- phSM sphingomyelin -- PI Phosphatidylinositol -- PMe, phosphatidylmethanol PS, Phosphatidylserine -- SiE Sitosterol Ester, SPH, Sphingosine, TG, triglyceride; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132706
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlight: A total of 390 lipids (six categories and 30 subcategories) were detected in walnuts. Glycoglycerolipids and glycerophospholipids are the two most abundant lipids in walnuts. Moisture content significantly affects the lipid composition and content in walnuts. Dried walnuts have lower PC but higher LPC, MePC and DG than fresh walnuts. Abstract: Lipids are important nutrient components in walnuts. However, there has been a lack of comprehensive analysis of lipid composition in walnuts. Here, UHPLC-Q-Exactive Orbitrap/MS was employed to qualify and quantify the lipid compounds in seven walnut varieties from Xinjiang. A total of 390 lipids were tentatively identified, which were classified into six categories and 30 subcategories. GL and GP were the two most abundant lipids in all walnuts. Compared with fresh walnuts (FW), dried walnuts (DW) showed significantly higher lipids; in the 30 subcategories, DW showed decreases in some MGDG and PC while increases in LPC and MePC, all of which were related to the moisture content of walnuts. Totally, 128 lipids can be used as potential markers to distinguish FW from DW. Besides, the lipid profile varied among different varieties of walnut kernels. These findings may facilitate walnut variety selection and processing based on the characteristic lipids.