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Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype

Zanthoxylum plants, important aromatic plants, have attracted considerable attention in the food, pharmacological, and industrial fields because of their potential health benefits, and they are easily accessible because of the wild distribution in most parts of China. The chemical components vary wi...

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Autores principales: Ma, Yao, Tian, Jieyun, Wang, Xiaona, Huang, Chen, Tian, Mingjing, Wei, Anzhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698129/
https://www.ncbi.nlm.nih.gov/pubmed/33207730
http://dx.doi.org/10.3390/foods9111676
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author Ma, Yao
Tian, Jieyun
Wang, Xiaona
Huang, Chen
Tian, Mingjing
Wei, Anzhi
author_facet Ma, Yao
Tian, Jieyun
Wang, Xiaona
Huang, Chen
Tian, Mingjing
Wei, Anzhi
author_sort Ma, Yao
collection PubMed
description Zanthoxylum plants, important aromatic plants, have attracted considerable attention in the food, pharmacological, and industrial fields because of their potential health benefits, and they are easily accessible because of the wild distribution in most parts of China. The chemical components vary with inter and intraspecific variations, ontogenic variations, and climate and soil conditions in compositions and contents. To classify the relationships between different Zanthoxylum species and to determine the key factors that influence geographical variations in the main components of the plant, the fatty acid composition and content of 72 pericarp samples from 12 cultivation regions were measured and evaluated. Four fatty acids, palmitic acid (21.33–125.03 mg/g), oleic acid (10.66–181.37 mg/g), linoleic acid (21.98–305.32 mg/g), and linolenic acid (0.06–218.84 mg/g), were the most common fatty acid components in the Zanthoxylum pericarps. Fatty acid profiling of Zanthoxylum pericarps was significantly affected by Zanthoxylum species and geographical variations. Stearic acid and oleic acid in pericarps were typical fatty acids that distinguished Zanthoxylum species based on the result of discriminant analysis (DA). Palmitic acid, palmitoleic acid, trans-13-oleic acid, and linoleic acid were important differential indicators in distinguishing given Zanthoxylum pericarps based on the result of orthogonal partial least squares discriminant analysis (OPLS-DA). In different Zanthoxylum species, the geographical influence on fatty acid variations was diverse. This study provides information on how to classify the Zanthoxylum species based on pericarp fatty acid compositions and determines the key fatty acids used to classify the Zanthoxylum species.
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spelling pubmed-76981292020-11-29 Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype Ma, Yao Tian, Jieyun Wang, Xiaona Huang, Chen Tian, Mingjing Wei, Anzhi Foods Article Zanthoxylum plants, important aromatic plants, have attracted considerable attention in the food, pharmacological, and industrial fields because of their potential health benefits, and they are easily accessible because of the wild distribution in most parts of China. The chemical components vary with inter and intraspecific variations, ontogenic variations, and climate and soil conditions in compositions and contents. To classify the relationships between different Zanthoxylum species and to determine the key factors that influence geographical variations in the main components of the plant, the fatty acid composition and content of 72 pericarp samples from 12 cultivation regions were measured and evaluated. Four fatty acids, palmitic acid (21.33–125.03 mg/g), oleic acid (10.66–181.37 mg/g), linoleic acid (21.98–305.32 mg/g), and linolenic acid (0.06–218.84 mg/g), were the most common fatty acid components in the Zanthoxylum pericarps. Fatty acid profiling of Zanthoxylum pericarps was significantly affected by Zanthoxylum species and geographical variations. Stearic acid and oleic acid in pericarps were typical fatty acids that distinguished Zanthoxylum species based on the result of discriminant analysis (DA). Palmitic acid, palmitoleic acid, trans-13-oleic acid, and linoleic acid were important differential indicators in distinguishing given Zanthoxylum pericarps based on the result of orthogonal partial least squares discriminant analysis (OPLS-DA). In different Zanthoxylum species, the geographical influence on fatty acid variations was diverse. This study provides information on how to classify the Zanthoxylum species based on pericarp fatty acid compositions and determines the key fatty acids used to classify the Zanthoxylum species. MDPI 2020-11-16 /pmc/articles/PMC7698129/ /pubmed/33207730 http://dx.doi.org/10.3390/foods9111676 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ma, Yao
Tian, Jieyun
Wang, Xiaona
Huang, Chen
Tian, Mingjing
Wei, Anzhi
Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype
title Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype
title_full Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype
title_fullStr Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype
title_full_unstemmed Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype
title_short Fatty Acid Profiling and Chemometric Analyses for Zanthoxylum Pericarps from Different Geographic Origin and Genotype
title_sort fatty acid profiling and chemometric analyses for zanthoxylum pericarps from different geographic origin and genotype
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698129/
https://www.ncbi.nlm.nih.gov/pubmed/33207730
http://dx.doi.org/10.3390/foods9111676
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