文献类型：期刊文献

英文题名：High-temperature roasting enhances oxidative stability in Torreya grandis kernel oil: Insights from widely targeted lipidomics

作者：Fang, Xuezhi[1] Chen, Zeming[1,2] Wei, Zhenqian[1] Du, Menghao[1] Zhong, Haiyan[2]

第一作者：方学智

机构：[1] The Research Institute of Subtropical Forestry, Chinese Academy of Forestry, 73#, Daqiao Road, Zhejiang Province, Hangzhou, 311400, China; [2] Food Science and Engineering College, Central South University of Forestry and Technology, Hunan Province, Changsha, 410004, China

年份：2025

外文期刊名：SSRN

收录：EI(收录号：20250544938)

语种：英文

外文关键词：Chemical reactions - Correlation methods - Microcomputers - Phospholipids - Stability

摘要：ABSTRACT. Roasting Chinese torreya (Torreya grandis cv. Merrillii) kernels significantly influences the quality of oil. However, the changes of oxidative stability of T. grandis kernel oil are still unclear. Herein, oxidative stability index (OSI) was conducted to investigate the oil obtained at different roasting temperatures (60°C, 90°C, 120°C, and 150°C) and duration (25, 50, 75, 100 and 125 minutes). Furthermore, Maillard reaction, antioxidant compounds, microstructure and widely targeted lipidomics analysis were integrated to analyze the changes of kernels and oils. Roasting kernels at 150°C for 25 min resulted in the highest oil yield and disrupted the cellular structure, facilitating the release of tocopherols. The pretreatment had a pronounced effect on the lipid composition, particularly on phosphatidylcholines (PCs) and lyso-phosphatidylcholines (LPCs). A total of 26 lipids emerged as potential markers for distinguishing T. grandis kernel oils with varying roasting intensities, primarily associated with glycerophospholipid metabolism. Pearson correlation showed that the increase of tocopherols and LPCs may contribute to enhanced OSI. These findings provide new insight into the change mechanism of oxidative stability in T. grandis oil obtained from high-temperature pretreatment. ? 2025, The Authors. All rights reserved.