Comprehensive lipid analysis of green Arabica coffee beans by LC-HRMS/MS. (November 2020)

• Record Type: Journal Article
• Authors: Silva, Ana Carolina R.; da Silva, Carol Cristine; Garrett, Rafael; Rezende, Claudia M.
• Is Part Of: Food research international. Volume 137(2020)
• Publication Date: 2020-11
• Subjects: Lipidomics -- Coffee -- Liquid-liquid extraction -- MTBE -- LC-MS -- Orbitrap; BD Bligh-Dyer -- FO Folch -- MA Matyash -- LC-HRMS Liquid Chromatography-High Resolution Mass Spectrometry -- CSH Charge Surface Hybrid -- CHCl3 Chloroform -- H2O Water -- MTBE methyl-tert-butyl ether -- MeOH Methanol -- IPA Isopropanol -- ESI Electrospray ionization -- TIC Total ion current chromatogram -- PL Phospholipid -- LPC Lysophosphatidylcholine -- PC Phosphatidylcholine -- LPE Lysophosphatidylethanolamine -- PE phosphatidylethanolamine -- LPI Lysophosphatidylinositol -- PI Phosphatidylinositol -- PA Phosphatidic acid -- TAG Triacylglycerol -- DAG Diacylglycerol -- C-5HT βN-alkanoyl-hydroxytryptamide -- IM Immature beans processed by the dry process -- OR Overripe beans processed by the dry process -- RP Ripe beans processed by the peeled cherry process -- PN Ripe beans processed by the pulped natural process -- ANOVA Analysis of variance -- PCA Principal Component Analysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109727
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: LC-HRMS/MS was successfully applied to profile lipids in green coffee beans. The Matyash extraction was compared with the traditional Folch and Bligh-Dyer. The Matyash method yielded the highest number of lipids identified by LC-HRMS/MS. Phospholipids were highly correlated to immature coffee beans. Maturation stage had higher impact on coffee lipids than post-harvest methods. Abstract: Lipids play an important role in coffee bean development, coffee brew and in the effects of coffee on human health. They account for around 17% of the dry bean weight and encompass different classes and subclasses, mostly triacylglycerols (TAG) and a minor quantity of phospholipids (PL) and β N -alkanoyl-5-hydroxytryptamides (C-5HT). To comprehensive profile these different lipids, it is important to evaluate extraction methods that provide high lipid coverage and to analyze the lipids in high-resolution techniques. In this work, liquid chromatography-high resolution tandem mass spectrometry (LC-HRMS/MS) was employed to comprehensive profile lipids from green Arabica coffee beans and to evaluate the extraction efficiency and lipid coverage of three methods: Bligh-Dyer (BD), Folch (FO), and Matyash (MA). The MA method yielded the greatest number of annotated compounds (131 lipids) compared to the other methods. In the positive electrospray ionization (ESI) mode, the main difference among extraction methods was observed for TAG and diacylglycerols, whereas for the negative ESI it was observed differences for phosphatidylinositol (PI), lysophosphatidylinositol and phosphatidic acid ( p < 0.05). The analysis of coffees from different maturation stages and/or post-harvest processes were also performed using the MA method. Immature beans were discriminated from mature and overripe beans by its lower levels of C-5HT, PI, phosphatidylcholine, lysophosphatidylcholine, phosphatidylethanolamine, and lysophosphatidylethanolamine. These results can help to better understand the coffee lipid composition and its association with coffee quality.