Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis

Ferreira, Jordana Alves; Santos, Jandyson M.; Breitkreitz, Márcia Cristina; Ferreira, J. M. S.; Lins, Paulo Manoel Pontes; Farias, Samuel Cohen; Morais, Damila Rodrigues de; Eberlin, Marcos N.; Bottoli, Carla Beatriz Grespan

doi:10.1016/j.foodres.2019.04.052

Cited by 26 publications

(20 citation statements)

References 32 publications

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“…Olive oil, especially virgin olive oil, is commonly adulterated because of its nutritional and economic value. Therefore, many studies have been done on the detection of olive oil traceability (Di Girolamo et al., 2015; Ferreira et al., 2019; Yang, Ferro, Cavaco, & Liang, 2013). Alves, Rosário, Domingues, and Domingues (2018) reviewed polar lipids, including PL and glycolipids, as potential markers for olive and identification and traceability of olive oil.…”

Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

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With the advance in science and technology as well as the improvement of living standards, the function of food is no longer just to meet the needs of survival. Food science and its associated nutritional health issues have been increasingly debated. Lipids, as complex metabolites, play a key role both in food and human health. Taking advantages of mass spectrometry (MS) by combining its high sensitivity and accuracy with extensive selective determination of all lipid classes, MS‐based lipidomics has been employed to resolve the conundrum of addressing both qualitative and quantitative aspects of high‐abundance and low‐abundance lipids in complex food matrices. In this review, we systematically summarize current applications of MS‐based lipidomics in food field. First, common MS‐based lipidomics procedures are described. Second, the applications of MS‐based lipidomics in food science, including lipid composition characterization, adulteration, traceability, and other issues, are discussed. Third, the application of MS‐based lipidomics for nutritional health covering the influence of food on health and disease is introduced. Finally, future research trends and challenges are proposed. MS‐based lipidomics plays an important role in the field of food science, promoting continuous development of food science and integration of food knowledge with other disciplines. New methods of MS‐based lipidomics have been developed to improve accuracy and sensitivity of lipid analysis in food samples. These developments offer the possibility to fully characterize lipids in food samples, identify novel functional lipids, and better understand the role of food in promoting healt.

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Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

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“…Montoya-Ballesteros et al: Caracterización fisicoquímica y compuestos bioactivos / XXIII (2): 22-29 (2021) La concentración de todos estos compuestos bioactivos en el endospermo sólido y el aceite depende del cultivar, estado de desarrollo de los frutos o semillas, clima, zona de producción y método de obtención del aceite (Kumar, 2011). Alves-Ferreira et al (2019), diferenciaron los cultivares de coco mediante el perfil lipídico; los híbridos presentan mayores contenidos de ácidos grasos insaturados en comparación a otros cultivares cultivadas en India (Kumar y Balakrishna 2009;Kumar, 2011). Sin embargo, a la fecha, estudios que reporten sobre contenidos fenólicos de VCO en diferentes:cultivares y o zonas de producción son escasos.…”

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“…En el caso de los altos o gigantes, tiene una coloración que varía de verde a marrón; se emplean para la producción de aceite y para consumo en fresco; de esta forma son utilizados en el Estado de Guerrero. La variedad enana está representada por frutos verdes, rojos y amarillos; son aptos para el consumo de agua de coco (Alves Ferreira et al, 2019). En los Estados de Guerrero y Yucatán, se emplean para este fin, comercialización de agua; el tamaño del fruto lo hace poco atractivo para consumo en fresco.…”

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Caracterización fisicoquímica y compuestos bioactivos en el coco (Cocos nucifera L.) y su aceite: Efecto del cultivar y región de cultivo

Ballesteros¹

2021

BIOTECNIA

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La pulpa y aceite de coco son altamente valorados por los efectos sobre la salud, éstas propiedades son atribuidas a compuestos bioactivos, principalmente a los ácidos grasos de cadena media, compuestos fenólicos y vitamina E. La concentración de los compuestos bioactivos, depende del cultivar, las condiciones bióticas y abióticas de la zona de cultivo. Se determinó el efecto del cultivar y zonas productoras, sobre los compuestos bioactivos en el coco y su aceite. Se analizaron las propiedades fisicoquímicas y los perfiles de componentes bioactivos en cultivares cosechados en Guerrero, Alto Pacifico-saladita, Enano Verde, e Hibrido y de Yucatán, Alto Pacífico-2, Enano Verde. Se encontro que las propiedades fisicoquímicas son diferentes dependiendo de la región de cultivo y el cultivar. En relación al perfil de ácidos grasos principalmente los ácidos laúrico, mirístico y palmítico, en los cultivares y las regiones no hay diferencia, pero si en el contenido de compuestos fenólicos y a-tocoferol. El cultivar Enano Verde de Yucatán, es superior en el contenido de compuestos fenólicos (767.44 mg acido galico/100g), mientras que Alto Pacífico -Saladita en α-tocoferol ( 151.03µg/100g).Estos cultivares podrían significar un gran potencial en el contenido de compuestos fenólicos y α-tocoferol, además de los ácidos grasos de cadena media, en las regiones correspondientes.

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“…In addition to the extraction method, the variety of the raw material and the place of origin can influence the characteristics of these oils. Ferreira et al (2019) and Kumar & Krishna (2015) evaluated the lipid profile of different varieties of coconut (Cocos nucifera L.) And observed that the composition of fatty acids in the triacylglycerol chains was not the same for all varieties. These variations in the concentration of fatty acids can also be seen in Table 1.…”

mentioning

confidence: 99%

“…According to (Azeez 2007), the fatty acid profile of coconut oil can change depending on the season and the maturation of the nut, as well as the differences between the cultivars. Fatty acid rates can increase or decrease from small to medium cadence due to the maturity of the nut and the concentration of unsaturated fatty acids (Ferreira et al, 2019).…”

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confidence: 99%

Nutritional and technological aspects of vegetable oils that stand out for the prevalence of medium-chain triacylglycerides: A review

Lima

Gomes

Stephani

et al. 2021

RSD

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The nature of the fatty acid presented in each type of vegetable oil will determine the oil’s characteristic. The purpose of this review is to describe the medium chain fatty acids present in vegetable oils absorption mechanism and their benefits for human body, combined with technological advantages in the preparation of food formulations. Highlighting how the source of the raw material and the extraction method interfere with the concentration of fatty acids present in the oils. It is a review of narrative literature, which used as a theoretical framework recent scientific articles in the English language. Oils derived from coconut, palm kernel, and babassu, for example, have a solid or semi-solid characteristic at room temperature. This happens due to the presence of saturated fatty acids with medium-length carbon chains, that is from 6 to 12 carbons. Although medium-chain fatty acids are saturated, they present characteristics that are different from other long-chain saturated fatty acids. They are quickly digested by the body, which favors the absorption and the using of these nutrients, leading an impact on diseases’ control, such as obesity, diabetes and hypertension. In addition, due to their chemical structure, medium chain fatty acids can be used in the food industry as a substitute for animal fat, combining their nutritional benefits with technological advantage, being used in food preparations to impact texture, flavor, stabilize emulsions, and improve the rheological characteristics of the product.

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Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis

Cited by 26 publications

References 32 publications

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Caracterización fisicoquímica y compuestos bioactivos en el coco (Cocos nucifera L.) y su aceite: Efecto del cultivar y región de cultivo

Nutritional and technological aspects of vegetable oils that stand out for the prevalence of medium-chain triacylglycerides: A review

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