Alves Eliana, Rey Felisa, Melo Tânia, Barros Madalena P, Domingues Pedro, Domingues Rosário
Mass Spectrometry Centre, LAQV-REQUIMTE & Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
ECOMARE & CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Foods. 2022 Mar 25;11(7):951. doi: 10.3390/foods11070951.
Olive seeds have been considered as a new nutritionally healthy food supplement. They are rich in monounsaturated n-9 and essential polyunsaturated n-6 lipids. However, little is known about their polar lipids, potentially bioactive and chemical identity markers for olive pulp and oil. This work aimed to identify the polar lipidome of olive seeds to find possible bioactive compounds and markers of geographic origin, by studying samples from six Portuguese sub-regions. Polar lipids were obtained by solid/liquid extraction, NH-solid-phase extraction, and identified by hydrophilic interaction liquid chromatography (HILIC)-HR-ESI-MS and MS/MS. Ninety-four compounds were identified, including phospholipids, glycolipids, sphingolipids, and acyl sterol glycosides, several of which bear polyunsaturated fatty acids. Multivariate statistical analysis found unique profiles within each sub-region and markers of geographic identity, primarily phosphatidylcholines, phosphatidylethanolamines, and lysophosphatidylethanolamines. Therefore, polar lipid signatures should be further investigated, to assess their bioactivity, nutritional value, and chemical identity for valuing olive seeds and their oil.
橄榄籽被视为一种新型营养健康食品补充剂。它们富含单不饱和n-9脂肪酸和必需多不饱和n-6脂肪酸。然而，关于其极性脂质、可能具有生物活性的物质以及橄榄果肉和橄榄油的化学特征标志物，人们了解甚少。本研究旨在通过对来自葡萄牙六个次区域的样本进行研究，鉴定橄榄籽的极性脂质组，以寻找可能的生物活性化合物和地理来源标志物。极性脂质通过固/液萃取、NH-固相萃取获得，并通过亲水相互作用液相色谱（HILIC）-高分辨电喷雾电离质谱（HR-ESI-MS）和串联质谱（MS/MS）进行鉴定。共鉴定出94种化合物，包括磷脂、糖脂、鞘脂和酰基甾醇糖苷，其中几种含有多不饱和脂肪酸。多变量统计分析发现每个次区域内都有独特的图谱以及地理特征标志物，主要是磷脂酰胆碱、磷脂酰乙醇胺和溶血磷脂酰乙醇胺。因此，应进一步研究极性脂质特征，以评估其生物活性、营养价值和化学特征，从而提升橄榄籽及其油的价值。
