文献类型：期刊文献

英文题名：Application of metabolomics to explore the automatic oxidation process of hazelnut oil

作者：Gao, Yan[1] Cui, Nana[2,3,4] Liu, Jing[1] Ma, Qinghua[2,3,4] Zhao, Tiantian[2,3,4] Yang, Zhen[2,3,4] Zhao, Hongfei[1] Zhang, Bolin[1] Liang, Lisong[2,3,4]

第一作者：Gao, Yan

通信作者：Liang, LS[1]

机构：[1]Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China;[2]Chinese Acad Forestry, Res Inst Forestry, State Forestry & Grassland Adm, Key Lab Tree Breeding & Cultivat, Beijing 100091, Peoples R China;[3]Natl Forestry & Grassland Innovat Alliance Hazelnu, Beijing 100091, Peoples R China;[4]State Forestry & Grassland Adm, Hazelnut Engn & Tech Res Ctr, Beijing 100091, Peoples R China

年份：2022

卷号：162

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：;EI(收录号：20223812762236);Scopus(收录号：2-s2.0-85138121818);WOS:【SCI-EXPANDED(收录号:WOS:000869494800005)】；

基金：This work was supported by the National Key Research and Development Program of China.

语种：英文

外文关键词：Cold -pressed hazelnut oil; Automatic oxidation; Metabolomics; Free radical; UPLC-QE; MS; Metabolic pathway

摘要：The oxidation metabolites of hazelnut oil are complex and vary with different degrees of oxidation. At present, few studies have investigated the change law of metabolites during the oxidation process of hazelnut oil. In this study, ultrahigh-performance liquid chromatography tandem Q-Exactive high-resolution mass spectrometry (UPLC-QE/MS) was used to analyze the differential metabolites resulting from the oxidation of cold-pressed hazelnut oil during storage for 40 days with accelerated oxidation. The oxidation level of cold-pressed hazel-nut oil was evaluated by monitoring the free radical relative strength during accelerated oxidation. A total of 1010 metabolites in 12 super classes were detected in fresh hazelnut oil. Based on multivariate statistical analysis of all metabolites and the change law of free radicals in hazelnut oil, it was found that hazelnut oil enters the deep oxidation stage after accelerated oxidation for 30 days. A statistical analysis of differential metabolites and metabolic pathways was also carried out. The metabolite map obtained in this study can further distinguish hazelnut oil with different degrees of oxidation. Bioinformatics analysis indicated that linoleic acid metabolism and sphingolipid (SP) metabolism are the most important metabolic pathways in the entire oxidation process. These results provide a basis for better understanding the composition of hazelnut oil metabolites with different oxidation levels, identifying markers for oxidation level evaluation and analyzing the oxidative metabolism mechanism of hazelnut oil. This study provides new resources and new ideas for studying methods to prolong the shelf life of edible oils.