Lipidomic analyses of five Carya illinoinensis cultivars

Abstract

Carya illinoinensis (Wangenh.) K. Koch, nuts are a renowned health food. However, there are many cultivars of this nut tree, and their mature kernel lipid composition has not been thoroughly studied. Therefore, we used liquid chromatography–mass spectrometry (LC–MS) to analyze the lipid composition of mature nuts of five C. illinoinensis cultivars. In the mature kernels of all cultivars, there were 58 lipid types which were mainly composed of glycerolipids (c. 65%) and phospholipids (>30%). Triacylglycerol (TG) accounted for the largest proportion of mature nuts of all cultivars, exceeding 50%; and diacylglycerol (DG), ceramide (Cer), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) were also relatively high. Additionally, nuts contain fatty acids, mainly oleic, linoleic, and linolenic acids. Our research provides a new perspective for the processing and utilization of plant and edible oils, and for the use of C. illinoinensis kernels in the development of medicine and food science.

Evaluation of Lipid Quality in Fruit: Utilizing Lipidomic Approaches for Assessing the Impact of Biotic Stress on Pecans (Carya illinoinensis)

“…Growing variables, including climate, soil composition, and agricultural practices, can have a major impact on the fatty acid (FA) composition of pecans [5][6][7]. Genotypic variations among pecan cultivars also influence the FAs profile [8]. Furthermore, it is believed that high amounts of unsaturated fatty acids (UFA) have a substantial impact on pecan quality features during storage [9].…”

Identification of Fatty Acid Components and Key Genes for Synthesis during the Development of Pecan Fruit

“…The high content and large proportion of phospholipids and glycerolipids in mature pecan kernels provide a theoretical basis for the processing and utilization of plant and edible oils. The characteristics of being rich in triacylglycerol (TG), phosphatidylcholine, and other lipids in various mature pecan cultivars give them unique potential in food nutrition and health care [6].…”