Determination of Sphingolipids in Nuts and Seeds by a Single Quadrupole Liquid Chromatography–mass Spectrometry Method

Abstract

Studies with experimental animals have shown that dietary sphingolipids significantly reduce the early stages of colon carcinogenesis and tumor formation, but knowledge about the amount and structure of sphingolipids in foods, especially foods of plant origin, is sparse because of lack of effective identification and quantification methods. Also, it is critical to know the structure of sphingolipids in plants in order to understand the potential link between diet and cancer. In this study, we developed a liquid chromatography-mass spectrometry method with atmospheric pressure chemical ionization positive ion mode to separate, identify and quantify ceramide and cerebroside species simultaneously in 10 plant samples. The ceramides found in the samples contained mainly trihydroxy bases, especially 4-hydroxy-8-sphingenine (t18:1). Both nonhydroxy fatty acids and hydroxy fatty acids were found, and these were mostly very long chain fatty acids (C Ͼ 20). Cerebrosides of the plant samples had both dihydroxy and trihydroxy bases, with dihydroxy base 4,8-sphingadienine (d18:2) dominating. The fatty acids were composed mainly of a-hydroxy fatty acids. Using an external calibration method, the major cerebroside found in the plants examined was quantified. This is the first report of sphingolipid content in most of the species studied.

Fat‐soluble bioactives in nuts

“…Fang et al [10] summarized the content of sphingolipids in some nuts (almond, cashew, hazelnut, peanut, and walnut) by using liquid chromatography/MS (LC/MS) and found that the concentration of cerebroside (d18:2-C16:0h-Glu) ranged from 0.021 to 0.068 mg/g nut, being lowest in hazelnut and highest in almond. Table 3 shows the isolation of ceramides and cerebrosides from almond, cashew, hazelnut, peanut, and walnut [10].…”

“…Fang et al [10] summarized the content of sphingolipids in some nuts (almond, cashew, hazelnut, peanut, and walnut) by using liquid chromatography/MS (LC/MS) and found that the concentration of cerebroside (d18:2-C16:0h-Glu) ranged from 0.021 to 0.068 mg/g nut, being lowest in hazelnut and highest in almond. Table 3 shows the isolation of ceramides and cerebrosides from almond, cashew, hazelnut, peanut, and walnut [10]. In almond, Sang et al [34] firstly [3] measured shingolipids in seven hexane-or chloroform/methanol extracted tree nut oils (almond, Brazil nut, hazelnut, pecan, pine nut, pistachio, and walnut); values ranged from 0.26 to 0.83 g/100 g (hexane extracted) and from 0.32 to 0.91 g/100 g (chloroform/methanol extracted), being lowest in hazelnut oil and highest in Brazil nut oil.…”

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

“…Nearly all values are reported on an oil basis, so future research Table 11. (13,198) ND 595·63 (12,19) ND ND ND 304·27 (71,199) Brazil nuts ND 190·00 (13) ND 781·00 (12) ND ND ND 593·21 (12,69) Cashews ND 697·73 (13,198,200) ND 972·98 (12,18,19) 144·33 (59,201) ND ND 3·90 (199) Hazelnuts ND 1285·00 (13,198) ND 67·05 (12,18) ND ND ND 15·70 (71,180,181,199) Macadamias ND 470·85 (13,198,200) ND ND ND ND ND ND Pecans ND 851·60 (13,198,200) ND 21·00 (12,18) ND 41·03 (61,62) ND 373·45 (71) Pine nuts ND 200·00 (13) 3·03 (202) 70·00 (12) ND ND ND 376·93 (71,199) Pistachios ND 1562·50 (13,198) 10 572·53 …”

Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry

“…Therefore, due to their traditional importance as a food staple in many countries and as a highly prized nutraceutical complement of health-promoting diets and of value-added traditional foods, the study of their composition is a topic of great importance [3]. Composition studies are especially important to relate the contents of micronutrients to health status [4,5] and to confirm the presence of specific components in complex preparations [6].…”