Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications

Xiang, Fei; Ding, Cai-xia; Wang, Miao; Hu, Hui; Ma, Xiao-jie; Xu, Xue-bing; Zaki Abubakar, Bello; Pignitter, Marc; Wei, Kang-ning; Shi, Ai-min; Wang, Qiang

doi:10.1016/j.foodchem.2023.138059

Cited by 8 publications

(4 citation statements)

References 107 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lecithin, a complex mixture of phospholipids, is subject to various chemical reactions, and its breakdown through hydrolysis is a fundamental one [ 54 ]. When subjected to complete hydrolysis, lecithin molecules disintegrate into their basic building blocks.…”

Section: Search Strategymentioning

confidence: 99%

“…When subjected to complete hydrolysis, lecithin molecules disintegrate into their basic building blocks. This process yields two fatty acid molecules, often including palmitic, oleic and stearic acids [ 54 ], a molecule of phosphoric acid, glycerol, and a basic nitrogenous compound, choline [ 53 ]. These constituents are vital in understanding the composition and functional properties of lecithin.…”

Section: Search Strategymentioning

confidence: 99%

See 1 more Smart Citation

Lecithin and cardiovascular health: a comprehensive review

Onaolapo,

Alabi,

Akano

et al. 2024

Egypt Heart J

View full text Add to dashboard Cite

Background Cardiovascular diseases are one of the prime causes of mortality globally. Therefore, concerted efforts are made to prevent or manage disruptions from normal functioning of the cardiovascular system. Disruption in lipid metabolism is a major contributor to cardiovascular dysfunction. This review examines how lecithin impacts lipid metabolism and cardiovascular health. It emphasizes lecithin's ability to reduce excess low-density lipoproteins (LDL) while specifically promoting the synthesis of high-density lipoprotein (HDL) particles, thus contributing to clearer understanding of its role in cardiovascular well-being. Emphasizing the importance of lecithin cholesterol acyltransferase (LCAT) in the reverse cholesterol transport (RCT) process, the article delves into its contribution in removing surplus cholesterol from cells. This review aims to clarify existing literature on lipid metabolism, providing insights for targeted strategies in the prevention and management of atherosclerotic cardiovascular disease (ASCVD). This review summarizes the potential of lecithin in cardiovascular health and the role of LCAT in cholesterol metabolism modulation, based on articles from 2000 to 2023 sourced from databases like MEDLINE, PubMed and the Scientific Electronic Library Online. Main body While studies suggest a positive correlation between increased LCAT activities, reduced LDL particle size and elevated serum levels of triglyceride-rich lipoprotein (TRL) markers in individuals at risk of ASCVD, the review acknowledges existing controversies. The precise nature of LCAT's potential adverse effects remains uncertain, with varying reports in the literature. Notably, gastrointestinal symptoms such as diarrhea and nausea have been sporadically documented. Conclusions The review calls for a comprehensive investigation into the complexities of LCAT's impact on cardiovascular health, recognizing the need for a nuanced understanding of its potential drawbacks. Despite indications of potential benefits, conflicting findings warrant further research to clarify LCAT's role in atherosclerosis.

show abstract

Section: Search Strategymentioning

confidence: 99%

Section: Search Strategymentioning

confidence: 99%

Lecithin and cardiovascular health: a comprehensive review

Onaolapo,

Alabi,

Akano

et al. 2024

Egypt Heart J

View full text Add to dashboard Cite

show abstract

“…Sunflower seeds are the seeds of plants in the Helianthus genus (Helianthus annuus L.) and one of the four most widely grown and consumed oil crops in the world [1,2], and their production had increased year by year to more than 47 million tons by 2023 (USDA) [3]. Sunflower seeds, composed of rind (shell), seed coat, cotyledon, and embryo [4], are primarily bifurcated into two categories, namely edible sunflower seed [5] and oil sunflower seed [6].…”

Section: Introductionmentioning

confidence: 99%

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds

Li,

Xiang,

Huang

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison of the raw material indicators, physicochemical properties, and processing characteristics of four edible and four oil sunflower seed varieties were investigated. The results showed that the engineering properties, texture characteristics, single-cell structure, and oil, protein, and starch granule distribution were different between edible and oil sunflower seeds. The composition of fatty acids and amino acids was different among edible, oil sunflower seeds and different varieties. The oleic acid (18.72~79.30%) and linoleic acid (10.11~51.72%) were the main fatty acids in sunflower seed oil, and in amino acid composition, the highest content was glutamic acid (8.88~11.86 g/100 g), followed by aspartic acid (3.92~4.86 g/100 g) and arginine (4.03~4.80 g/100 g). Sunflower meal proteins were dominated by 11S globulin and 2S albumin, and the secondary structure was dominated by β-folding, with -SH and S-S varying greatly among different varieties. Sunflower meal proteins vary widely in terms of functional properties among different varieties, and specialized quality screening was necessary. This study provided a reference and theoretical support for understanding sunflower seeds to further promote the processing and utilization of sunflower seeds.

show abstract

“…It is imperative to conduct a detailed analysis that elucidates the lipid structures, FA composition, and contents of the microalgae. Therefore, lipidomics based on UHPLC–HRMS is beneficial to analyze the lipid composition of microalgae in more depth to elucidate the biological activities of lipids and lay a theoretical foundation for product development. − …”

Section: Introductionmentioning

confidence: 99%

Comprehensive Lipidomic Analysis of Three Edible Microalgae Species Based on RPLC–Q-TOF-MS/MS

Cao,

Cong,

Song

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

Microalgae, integral to marine ecosystems for their rich nutrient content, notably lipids and proteins, were investigated by using reversed-phase liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (RPLC−Q-TOF-MS/MS). This study focused on lipid composition in three commonly used microalgae species (Spirulina platensis, Chlorella vulgaris, and Schizochytrium limacinum) for functional food applications. The analysis unveiled more than 700 lipid molecular species, including glycolipids (GLs), phospholipids (PLs), sphingolipids (SLs), glycerolipids, and betaine lipids (BLs). GLs (19.9−64.8%) and glycerolipids (24.1−70.4%) comprised the primary lipid. Some novel lipid content, such as acylated monogalactosyldiacylglycerols (acMGDG) and acylated digalactosyldiacylglycerols (acDGDG), ranged from 0.62 to 9.68%. The analysis revealed substantial GLs, PLs, and glycerolipid variations across microalgae species. Notably, S. platensis and C. vulgaris displayed a predominance of fatty acid (FA) 18:2 and FA 18:3 in GLs, while S. limacinum exhibited a prevalence of FA 16:0, collectively constituting over 60% of the FAs of GLs. In terms of PLs and glycerolipids, S. platensis and C. vulgaris displayed elevated levels of arachidonic acid (AA) and eicosapentaenoic acid (EPA), whereas S. limacinum exhibited a significant presence of docosahexaenoic acid (DHA). Principal component analysis (PCA) revealed MGDG (16:0/18:1), DG (16:0/22:5), Cer (d18:1/20:0), and LPC (16:1) as promising lipid markers for discriminating between these microalgae samples. This study contributes to a comprehensive understanding of lipid profiles in three microalgae species, emphasizing their distinct biochemical characteristics and potentially informing us of their high-value utilization in the food industry.

show abstract

Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications

Cited by 8 publications

References 107 publications

Lecithin and cardiovascular health: a comprehensive review

Lecithin and cardiovascular health: a comprehensive review

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds

Comprehensive Lipidomic Analysis of Three Edible Microalgae Species Based on RPLC–Q-TOF-MS/MS

Contact Info

Product

Resources

About