Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry

Cuiping Shi; Hao Guo; Tingting Wu; Ningping Tao; Xichang Wang; Jian Zhong

doi:10.1016/j.foodchem.2019.125029

Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry

Food Chem. 2019 Nov 15:298:125029. doi: 10.1016/j.foodchem.2019.125029. Epub 2019 Jun 17.

Authors

Cuiping Shi¹, Hao Guo², Tingting Wu¹, Ningping Tao¹, Xichang Wang¹, Jian Zhong³

Affiliations

¹ National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
² Chongqing Institute of Forensic Science, Chongqing 400021, China.
³ National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: jzhong@shou.edu.cn.

PMID: 31260974
DOI: 10.1016/j.foodchem.2019.125029

Abstract

Thermal processing methods have important effects on food lipids. In this work, ultra-high-performance liquid chromatography-Q-Extractive Orbitrap mass spectrometry and lipidsearch software were applied to analyze effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets. A total 15 classes of compound lipids (Cer, DG, LPC, LPE, LPG, LPI, LPS, PC, PE, PG, PI, PS, SM, So, TG) were analyzed. In addition, free DHA, EPA, and ARA were also identified. Furthermore, statistical analyses of these lipids were performed based on MetaboAnalyst software. The results demonstrated three types of thermal processing methods had different effects on lipidomics profile differences of tilapia fillets. A total of eight lipid species variables (LPS, LPG, LPI, DG, LPC, TG, LPE, and Cer) and 137 individual lipids variables showed significant differences among raw, steamed, boiled, and roasted tilapia fillets. This work could provide useful information for aquatic product processing and lipidomics.

Keywords: Lipidomics; Thermal processing; Tilapia fillet; UPLC-Q-Extractive Orbitrap mass spectroscopy.

MeSH terms

Animals
Chromatography, High Pressure Liquid / methods
Fish Products / analysis*
Food Analysis / methods*
Food Analysis / statistics & numerical data
Food-Processing Industry / methods*
Lipids / analysis
Lipids / chemistry*
Mass Spectrometry / methods
Tilapia*

Substances

Lipids