دورية أكاديمية
Lipidomics analysis unveils the dynamic alterations of lipid degradation in rice bran during storage.
| العنوان: | Lipidomics analysis unveils the dynamic alterations of lipid degradation in rice bran during storage. |
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| المؤلفون: | Liu X; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China., Wang W; Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China. Electronic address: wangweifei@gdaas.cn., Li Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China., Xu L; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China., Lan D; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: dmlan@scut.edu.cn., Wang Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Inteligent Bio-manufacturing Co., Ltd, Foshan, Guangdong 528200, China. Electronic address: yonghw@scut.edu.cn. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 May; Vol. 184, pp. 114243. Date of Electronic Publication: 2024 Mar 15. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Lipidomics* , Lipolysis*, Fatty Acids ; Fatty Acids, Nonesterified ; Linoleic Acid ; Rice Bran Oil |
| مستخلص: | Recent explorations into rice bran oil (RBO) have highlighted its potential, owing to an advantageous fatty acid profile in the context of health and nutrition. Despite this, the susceptibility of rice bran lipids to oxidative degradation during storage remains a critical concern. This study focuses on the evolution of lipid degradation in RBO during storage, examining the increase in free fatty acids (FFAs), the formation of oxylipids, and the generation of volatile secondary oxidation products. Our findings reveal a substantial rise in FFA levels, from 109.55 to 354.06 mg/g, after 14 days of storage, highlighting significant lipid deterioration. Notably, key oxylipids, including 9,10-EpOME, 12,13(9,10)-DiHOME, and 13-oxoODE, were identified, with a demonstrated positive correlation between total oxylipids and free polyunsaturated fatty acids (PUFAs), specifically linoleic acid (LA) and α-linolenic acid (ALA). Furthermore, the study provides a detailed analysis of primary volatile secondary oxidation products. The insights gained from this study not only sheds light on the underlying mechanisms of lipid rancidity in rice bran but also offers significant implications for extending the shelf life and preserving the nutritional quality of RBO, aligning with the increasing global interest in this high-quality oil. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Oxidative rancidity; Oxylipids; Rice bran; Rice bran oil; Volatile secondary oxidation products |
| المشرفين على المادة: | 0 (Fatty Acids) 0 (Fatty Acids, Nonesterified) 9KJL21T0QJ (Linoleic Acid) LZO6K1506A (Rice Bran Oil) |
| تواريخ الأحداث: | Date Created: 20240412 Date Completed: 20240415 Latest Revision: 20240415 |
| رمز التحديث: | 20240415 |
| DOI: | 10.1016/j.foodres.2024.114243 |
| PMID: | 38609222 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2024.114243 |