Cui Jingtao, Huang Wentao, Chen Canyan, Xu Yongjiang, Zhang Weimin
School of Food Science and Engineering, Hainan University, Haikou, 570228, China.
Baoting Research Institute of Hainan University, Baoting, 572300, China.
Curr Res Food Sci. 2025 Jun 13;11:101117. doi: 10.1016/j.crfs.2025.101117. eCollection 2025.
Noni seed oil (NSO), a potentially edible oil rich in bioactive compounds, requires refining before consumption. However, this process may alter its chemical composition and functional properties. This study employed foodomics analysis and in activity assays to evaluate the effects of refining on NSO quality, including chemical characteristics, lipid profiles, volatile compounds, phenolic compounds, and anti-inflammatory properties. Refining significantly altered the fatty acid composition of polar lipids, while exerting minimal impact on that of total lipids. The degumming step reduced phytosterols and phenolic compounds, whereas decolorization decreased tocopherol levels. Scopoletin and kaempferol were the predominant polyphenols, with scopoletin being more susceptible to refining. Degumming altered glycerophospholipid and saccharolipid profiles, while deacidification influenced sphingolipid and fatty acyl compositions. Decolorization primarily modified triacylglycerol profiles. Among the 29 volatile compounds identified, (E, E)-2,4-decadienal, ethyl caprylate, ethyl hexanoate, hexanal, and hexyl caprylate were key differential volatiles. Although NSO exhibited potential anti-inflammatory activity, this was notably diminished by the refining process, particularly during deodorization. These findings provide valuable insights for NSO development and quality control.
诺丽籽油（NSO）是一种富含生物活性化合物的潜在食用油，食用前需要精炼。然而，这个过程可能会改变其化学成分和功能特性。本研究采用食品组学分析和体外活性测定来评估精炼对NSO质量的影响，包括化学特性、脂质谱、挥发性化合物、酚类化合物和抗炎特性。精炼显著改变了极性脂质的脂肪酸组成，而对总脂质的脂肪酸组成影响最小。脱胶步骤降低了植物甾醇和酚类化合物的含量，而脱色则降低了生育酚水平。东莨菪素和山奈酚是主要的多酚类物质，其中东莨菪素更容易受到精炼的影响。脱胶改变了甘油磷脂和糖脂谱，而脱酸影响了鞘脂和脂肪酰基组成。脱色主要改变了三酰甘油谱。在鉴定出的29种挥发性化合物中，（E，E）-2,4-癸二烯醛、辛酸乙酯、己酸乙酯、己醛和辛酸己酯是关键的差异挥发性化合物。虽然NSO具有潜在的抗炎活性，但精炼过程，尤其是脱臭过程，显著降低了这种活性。这些发现为NSO的开发和质量控制提供了有价值的见解。
