Investigation of the oxidation rules and oxidative stability of seabuckthorn fruit oil during storage based on lipidomics and metabolomics
文献类型： 外文期刊
作者： Li, Yazhuan 1 ; Wan, Yilai 1 ; Wang, Jing 1 ; Zhang, Xu 1 ; Leng, Yuanyuan 1 ; Wang, Ting 4 ; Liu, Wenyu 1 ; Wei, Changqing 1 ;
作者机构： 1.Shihezi Univ, Sch Food Sci & Technol, Key Lab Agr Prod Proc & Qual Control Specialty, Coconstruct Minist & Prov, Shihezi 832000, Xinjiang, Peoples R China
2.Shihezi Univ, Sch Food Sci & Technol, Nutr & Safety Control Xinjiang Prod & Construct Co, Shihezi 832000, Xinjiang, Peoples R China
3.Shihezi Univ, Engn Res Ctr Storage & Proc Xinjiang Characterist, Sch Food Sci & Technol, Minist Educ, Shihezi 832000, Xinjiang, Peoples R China
4.Xinjiang Acad Agr & Reclamat Sci, Urumqi, Xinjiang, Peoples R China
关键词： Seabuckthorn fruit oil; Lipidomics; Metabolomics; Oxidation mechanism; Bioinformatics analysis
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 476 卷
页码：
收录情况： SCI
摘要： Seabuckthorn fruit oil (SBFO) is recognized for its high nutritional value, yet it remains highly prone to oxidation during storage. The changes in its primary components and micronutrient molecules during storage have not been thoroughly investigated. This study employed untargeted lipidomics and metabolomics to dynamically monitor alterations in lipid composition and metabolites of SBFO over 30 days of accelerated storage. Lipidomics analysis revealed an increase in TGs and oxidized fatty acids, while sphingolipids, glycerophospholipids, and total lipid content showed significant reductions (p < 0.05). After 30 days, metabolomics combined with bioinformatics analysis identified 13 critical pathways, with linoleic acid metabolism consistently associated with SBFO oxidation. Key oxidation products included 9(S)-HpODE, 9,10,13-TriHOME, and 9,10-DHOME. This study provides potential targets for developing endogenous antioxidants in SBFO and offers new perspectives on the oxidation mechanisms of edible oils.
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