Cui Jingtao, Li Tong, Zhou Yanchi, Wang Liling, Li Tian, Zhang Weimin
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
College of Food Science and Engineering, Tarim University, Alar 843300, China; Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China.
Food Res Int. 2024 Dec;198:115334. doi: 10.1016/j.foodres.2024.115334. Epub 2024 Nov 9.
While tropical fruit seeds are considered potential sources of functional or edible vegetable oils, their lipid profiles are poorly documented. Herein, the lipid profiles of nine tropical fruit seed oils were systematically evaluated and compared using lipidomics and chemometrics techniques. Cherimoya exhibited the highest total lipid content, while avocado had the lowest. Canistel, cherimoya, and durian displayed a 9cC18:1 predominance. The remaining six seed oils were dominated by 9c12cC18:2n-6. In total, 1370 lipid molecules were identified, with triacylglycerol being the predominant subclass. Passion fruit, cherimoya, and durian had the highest glycerolipid, sphingolipid, and fatty acyl contents, respectively. Litchi exhibited the highest levels of glycerophospholipid and saccharolipid. Chemometric modeling screened 134 differential lipid molecules as markers for distinguishing between various tropical fruit seed oils. Positive correlations were primarily observed among the differential lipid molecules. Overall, these findings provide valuable insights into the integrated utilization of tropical fruit seed oils.
虽然热带水果种子被认为是功能性或可食用植物油的潜在来源，但其脂质谱却鲜有记载。在此，我们使用脂质组学和化学计量学技术对九种热带水果籽油的脂质谱进行了系统评估和比较。番荔枝的总脂质含量最高，而鳄梨的总脂质含量最低。蛋黄果、番荔枝和榴莲以9cC18:1为主。其余六种籽油以9c12cC18:2n-6为主。总共鉴定出1370种脂质分子，其中三酰甘油是主要的亚类。西番莲、番荔枝和榴莲的甘油脂、鞘脂和脂肪酰含量分别最高。荔枝的甘油磷脂和糖脂含量最高。化学计量学模型筛选出134种差异脂质分子作为区分各种热带水果籽油的标志物。差异脂质分子之间主要观察到正相关。总体而言，这些发现为热带水果籽油的综合利用提供了有价值的见解。
