Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet

Pacetti, Deborah; Lucci, Paolo; Mozzon, Massimo; Gagliardi, Riccardo; Fiorini, Dennis; Frega, Natale G.

doi:10.1016/j.foodcont.2014.06.005

Cited by 20 publications

(21 citation statements)

References 60 publications

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“…The most abundant PC in both raw fish was PC(16:0/22:6) which content was much higher than other PCs and reached 203.00 pmol/mg in round scad and 164.76 pmol/mg in hairtail, respectively, followed by PC(18:0/22:6), PC(16:0/18:1), PC(16:0/20:5), and PC(18:0/20:5) in raw round scad, and PC(16:0/18:1), PC(20:2/20:5), PC(18:0/20:5), and PC(18:0/22:6) in raw hairtail. As a whole, PC(16:0/22:6), PC(16:0/18:1), PC(18:0/22:6), and PC(16:0/20:5) were the preponderant molecules in both fish, which is consistent with the results of Sardina by Pacetti et al ().…”

Section: Resultssupporting

confidence: 91%

“…As mentioned above, PC was the most abundant PLs type in both fish and the content of total PCs reached 737.18 pmol/mg and 624.59 pmol/mg in raw round scad and hairtail, respectively. A total of 53 and 50 PCs were detected in round scad and hairtail, respectively, of which 28 and 21 were strongly affected (p < .01) by salt-drying ( which is consistent with the results of Sardina by Pacetti et al (2015).…”

Section: Changes In the Pc Contentsupporting

confidence: 86%

“…According to the literature reports, PC and PE were both the major phospholipid classes in most fish species (Lu, Nielsen, Timm-Heinrich, & Jacobsen, 2011;Pacetti et al, 2015;Boselli et al, 2012), but in our study, ePC was another major PL of round scad and hairtail. The content of PC, PE, and ePC accounted for about 90% of the total PLs in both fish.…”

Section: As Seen Incontrasting

confidence: 44%

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Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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Twelve categories of polar lipids (PLs) were quantified in round scad and hairtail during salt‐drying with electrospray ionization‐tandem mass spectrometry based on lipidomics. The major species were phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ether‐linked PC (ePC), accounting for 67.8%, 11.1%, and 9.7% of total PLs in the raw round scad respectively, and 74.3%, 7.3%, and 10.9% in raw hairtail. Among the 272 and 263 kinds of PLs molecules detected in the two raw fish respectively, only 125 and 94 PLs were strongly affected by salt‐drying, including 28 PCs, 23 PEs, 21 ePCs, 9 phosphatidylinositols (PIs), 14 phosphatidylserines/phosphatidic acids/phosphatidylglycerols (PSs/PAs/PGs), 12 lysophosphatidylcholines (LPCs), 5 lysophosphatidylethanolamines (LPEs), 9 ether‐linked PEs (ePEs), 4 sphingomyelins (SMs) in round scad, and 21 PCs, 17 PEs, 15 ePCs, 10 PIs, 7 PSs/PAs/PGs, 9 LPCs, 5 LPEs, 6 ePEs, 4 SMs in hairtail. Salt‐drying had a very different effect on the two fish. Ultimately, the total PLs content decreased slightly (p > .01) in salt‐dried round scad product while increased significantly in hairtail final product (p < .01). Practical applications The change of PLs caused by salt‐drying is closely related to the flavor and quality of fish products, and is very important for fish preservation and processing.

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Section: Resultssupporting

confidence: 91%

Section: Changes In the Pc Contentsupporting

confidence: 86%

Section: As Seen Incontrasting

confidence: 44%

See 1 more Smart Citation

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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“…Tandem (MS/MS) and sequential (MS n ) mass spectrometry, able to provide detailed structural information also on PL [21], have been also implemented. Indeed, an LC-ESI-MS/ MS method, based on a normal phase chromatographic separation, has been recently applied to the characterization of fish phospholipids [22,23], but no LPL have been taken into consideration.…”

Section: Introductionmentioning

confidence: 99%

Identification of isobaric lyso-phosphatidylcholines in lipid extracts of gilthead sea bream (Sparus aurata) fillets by hydrophilic interaction liquid chromatography coupled to high-resolution Fourier-transform mass spectrometry

et al. 2015

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The numerous and varied biological roles of phosphatidylcholines (PC) and lysophosphatidylcholines (LPC) have fueled a great demand for technologies that enable rapid, in-depth structural examination of these lipids in foodstuffs. Here, we describe the capabilities of a newly configured combination of high-efficiency liquid chromatography and high-resolution/accuracy Fourier-transform mass spectrometry with electrospray ionization (LC-ESI-FTMS), designed for lipidomics applications that require the identification of PC in their lyso forms. The devised strategy, involving a separation by hydrophilic interaction liquid chromatography (HILIC) on spherical, fused-core ultrapure silica particles (2.7 μm) of a narrow-bore column (2.1 mm i.d.), enabled the identification of as many as 71 LPC species in the lipid extracts of gilthead sea bream (Sparus aurata) fillets. In this way, LPC as proton (43) and sodium (28) adducts, i.e., [M + H](+) and [M + Na](+) ions (with M representing the zwitterionic form), were identified. In several cases, the extremely high (sub-ppm) mass accuracy and the high chromatographic efficiency available with the adopted instrumentation enabled the distinction of isobaric and closely eluting LPC species. Informative tandem mass spectra, based on high-energy collision induced dissociation (HCD), were also obtained, thus distinguishing regioisomeric LPC species (i.e., LPC differing only for the location of the residual side chain on the glycerol backbone) and between proton and sodium adducts. Graphical Abstract Extracted Ion Current chromatogram (XIC) obtained for the m/z value 568.339, showing the presence of two regioisomeric Lysophosphatidylcholines. The corresponding high collisional energy tandem MS spectra, obtained using a HCD cell, are shown as insets.

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“…The American Heart Association recommends eating a variety of fish and shellfish at least twice a week due to their excellent nutritional properties (Decker et al, ). A number of research reports on the influence of frying process of fish lipids indicate profound deterioration of n‐3 PUFA caused by lipid oxidation and lipid exchange between fried food and oil (Naseri et al, ; Pacetti et al, ; Zervou et al, ). The n‐3 LC‐PUFA are presented primarily as triacylglycerol (TAG) in fish, however, in shellfish, a substantial proportion of n‐3 LC‐PUFA is bound in PL (Boselli et al, ).…”

Section: Introductionmentioning

confidence: 99%

Impact of Frying on Changes in Clam (Ruditapes philippinarum) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration

Liu

Zhou

Rakariyatham

et al. 2019

J Americ Oil Chem Soc

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The current study shows the compositional changes and oxidation development of clam (Ruditapes philippinarum, R. philippinarum) lipids and frying oils when subjected to different processing conditions. Parameters measured include acid value, peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), total oxidation (TOTOX), lipid classes, fatty acid composition, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) contents together with major glycerophospholipid (GP) molecular species. Deep-fat frying increased triacylglycerol (TAG) content and decreased the contents of PC, PE, and GP molecular species in clam in a timedependent manner. Meanwhile, minor amounts of free fatty acids, diacylglycerols, monoacylglycerols, and polar lipids were detected in frying oils, indicating lipid migration between the clam and frying oils. The time-dependent increase of POV, TBARS, and TOTOX in fried clams and frying oils with concurrent reduction of docosahexenoic acid and eicosapentaenoic acid indicates extensive oxidative degradation of clam lipids. Moreover, the moisturerich clam aggravated the deterioration of frying oils. Consequently, deep-fat frying significantly altered the lipid profile and decreased the nutritional value of clams.

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Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet

Cited by 20 publications

References 60 publications

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Identification of isobaric lyso-phosphatidylcholines in lipid extracts of gilthead sea bream (Sparus aurata) fillets by hydrophilic interaction liquid chromatography coupled to high-resolution Fourier-transform mass spectrometry

Impact of Frying on Changes in Clam (Ruditapes philippinarum) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration

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