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Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components

A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil,...

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Autores principales: Oteri, Marianna, Bartolomeo, Giovanni, Rigano, Francesca, Aspromonte, Juan, Trovato, Emanuela, Purcaro, Giorgia, Dugo, Paola, Mondello, Luigi, Beccaria, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818636/
https://www.ncbi.nlm.nih.gov/pubmed/36613240
http://dx.doi.org/10.3390/foods12010023
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author Oteri, Marianna
Bartolomeo, Giovanni
Rigano, Francesca
Aspromonte, Juan
Trovato, Emanuela
Purcaro, Giorgia
Dugo, Paola
Mondello, Luigi
Beccaria, Marco
author_facet Oteri, Marianna
Bartolomeo, Giovanni
Rigano, Francesca
Aspromonte, Juan
Trovato, Emanuela
Purcaro, Giorgia
Dugo, Paola
Mondello, Luigi
Beccaria, Marco
author_sort Oteri, Marianna
collection PubMed
description A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil, obtained by Soxhlet extraction, was reported. Reversed phase liquid chromatography (RP-LC) coupled to UV and mass spectrometry (MS) detectors was employed for carotenoids, polyphenols, and TAGs determination; normal phase-LC in combination with fluorescence detector (FLD) was used for tocopherols analysis; PL and FFA fractions were investigated after a rapid solid phase extraction followed by RP-LC-MS and NanoLC coupled to electron ionization (EI) MS, respectively. Furthermore, gas chromatography (GC)-flame ionization (FID) and MS detectors were used for FAMEs and sterols analysis. Results demonstrated a significant content of bioactive compounds, such as the antioxidant tocopherols (22.88 µg mL(−1)), and a very high content of essential fatty acids (81.39%), namely α-linolenic (62.16%) and linoleic (19.23%) acids. In addition, for the best of authors knowledge, FFA profile, as well as some carotenoid classes has been elucidated for the first time. The importance of free fatty acids in vegetable matrices is related to the fact that they can be readily involved in metabolic processes or biosynthetic pathways of the plant itself. For a fast and reliable determination of this chemical class, a very innovative and sensitive NanoLC-EI-MS analytical determination was applied.
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spelling pubmed-98186362023-01-07 Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components Oteri, Marianna Bartolomeo, Giovanni Rigano, Francesca Aspromonte, Juan Trovato, Emanuela Purcaro, Giorgia Dugo, Paola Mondello, Luigi Beccaria, Marco Foods Article A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil, obtained by Soxhlet extraction, was reported. Reversed phase liquid chromatography (RP-LC) coupled to UV and mass spectrometry (MS) detectors was employed for carotenoids, polyphenols, and TAGs determination; normal phase-LC in combination with fluorescence detector (FLD) was used for tocopherols analysis; PL and FFA fractions were investigated after a rapid solid phase extraction followed by RP-LC-MS and NanoLC coupled to electron ionization (EI) MS, respectively. Furthermore, gas chromatography (GC)-flame ionization (FID) and MS detectors were used for FAMEs and sterols analysis. Results demonstrated a significant content of bioactive compounds, such as the antioxidant tocopherols (22.88 µg mL(−1)), and a very high content of essential fatty acids (81.39%), namely α-linolenic (62.16%) and linoleic (19.23%) acids. In addition, for the best of authors knowledge, FFA profile, as well as some carotenoid classes has been elucidated for the first time. The importance of free fatty acids in vegetable matrices is related to the fact that they can be readily involved in metabolic processes or biosynthetic pathways of the plant itself. For a fast and reliable determination of this chemical class, a very innovative and sensitive NanoLC-EI-MS analytical determination was applied. MDPI 2022-12-21 /pmc/articles/PMC9818636/ /pubmed/36613240 http://dx.doi.org/10.3390/foods12010023 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Oteri, Marianna
Bartolomeo, Giovanni
Rigano, Francesca
Aspromonte, Juan
Trovato, Emanuela
Purcaro, Giorgia
Dugo, Paola
Mondello, Luigi
Beccaria, Marco
Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
title Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
title_full Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
title_fullStr Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
title_full_unstemmed Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
title_short Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
title_sort comprehensive chemical characterization of chia (salvia hispanica l.) seed oil with a focus on minor lipid components
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818636/
https://www.ncbi.nlm.nih.gov/pubmed/36613240
http://dx.doi.org/10.3390/foods12010023
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