Lipidomics reveals the effects of various processing parameters on the lipid composition and activity of roasted coffee oil
文献类型： 外文期刊
作者： Zhang, Jiyue 1 ; Fu, Xingfei 3 ; Dong, Conghui 1 ; Yu, Xinxin 1 ; Hu, Rongsuo 1 ; Long, Yuzhou 2 ; Dong, Wenjiang 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Natl Ctr Important Trop Crops Engn & Technol Res, Key Lab Proc Suitabil & Qual Control Special Trop, Hainan 571533, Peoples R China
2.Chinese Acad Trop Agr Sci, Sanya Res Inst, Sanya 572025, Hainan, Peoples R China
3.Yunnan Acad Agr Sci, Inst Trop & Subtrop Cash Crops, Baoshan 678000, Yunnan, Peoples R China
关键词： Roasted coffee oil; Ultrasonic treatment; Lipidomics; Tocopherol; Lipidomic analysis
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2024 年 211 卷
页码：
收录情况： SCI
摘要： Lipids are an important part of the roasting and extraction of coffee, as they impart flavor and aroma to the coffee while it is roasting. Here, coffee oil was extracted from roasted coffee beans, and several ethanol extraction (EE), ultrasound extraction (UE), microwave extraction (ME), and ultrasonic-enzyme extraction (UME) treatments were performed. The oils from the UME group were better in terms of color, acid value, peroxide value, tocopherol content, and other indicators. Glycerolipids, glycerophospholipids, and sphingolipids were evaluated in the three groups via coffee oil analysis via quantitative lipidomics. The sphingolipid and glycerophospholipid metabolic pathways showed considerable lipid enrichment when the identified differential lipids were subjected to metabolic pathway enrichment. Coffee oils subjected to various processing techniques showed substantial changes, as determined by multivariate regression; significantly different lipids were identified as candidate biomarkers. The production of coffee goods can benefit from these new insights into the extraction and application of coffee oil.
- 相关文献
作者其他论文 更多>>
-
Evaluation of the effects of Saccharomyces cerevisiae fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis
作者：Yu, Xinxin;Huang, Mei;Hu, Rongsuo;Dong, Wenjiang;Fu, Xingfei;Huang, Mei
关键词：Coffee; Non-volatile compounds; Saccharomyces cerevisiae; Widely targeted metabolomics
-
Effects of ultrasonic treatment on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peels
作者：Yu, Xinxin;Zhu, Ke;Hu, Rongsuo;Dong, Wenjiang;Hu, Faguang;Zhu, Ke;Dong, Wenjiang
关键词：Coffee peel soluble dietary fiber; Ultrasonic treatment; Structure; Functional properties
-
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
作者：Hu, Faguang;Yu, Haohao;Fu, Xingfei;Li, Zhongxian;Li, Guiping;Li, Yanan;Li, Yaqi;Qu, Bingqing;Bi, Xiaofei;Hu, Faguang;Yu, Haohao;Fu, Xingfei;Li, Guiping;Li, Yanan;Li, Yaqi;Bi, Xiaofei;Dong, Wenjiang
关键词：Arabica coffee; Honey processing; Mucilage retention; HS-SPME-GC-MS; Volatile compounds; Microorganisms
-
Integration of transcriptome, metabolome and high-throughput amplicon sequencing reveals potential mechanisms of antioxidant activity and environmental adaptation in the purple-leaf phenotype of Coffea cultivars
作者：Yu, Haohao;Fu, Xingfei;Li, Zhongxian;Bi, Xiaofei;Li, Yanan;Li, Yaqi;Hu, Faguang;Lyu, Yulan;Yu, Haohao;Fu, Xingfei;Bi, Xiaofei;Li, Yanan;Li, Yaqi;Hu, Faguang;Lyu, Yulan;He, Feifei;Qin, Shiwen
关键词：Purple coffee; Antioxidant activity; Transcriptome; Metabolome; Endophytic bacterial
-
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries
作者：Fu, Xingfei;Li, Guiping;Li, Yanan;Li, Yaqi;Bi, Xiaofei;Huang, Jiaxiong;Yang, Yang;Yu, Haohao;Liu, Dexin;Hu, Faguang;Dong, Wenjiang
关键词：Coffee peels; wet fermentation; microbial communities; aroma
-
Population Genetic Characteristics of the Cultivated Coffea arabica with Whole-Genome Resequencing
作者：Zhang, Qin;Ma, Dongxiao;Yang, Yang;Hu, Faguang;Fu, Xingfei;Li, Guiping;Zhang, Xiaofang;Wang, Na;Liu, Dexin;Wu, Ruirui;Bi, Xiaofei;Lou, Yuqiang;Li, Yaqi;Yu, Haohao;Yan, Wei;Li, Yanan
关键词：
Coffea arabica ; resequencing; phylogenetic analysis; variation detection; diversity -
A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L.
作者：Bi, Xiaofei;Yu, Haohao;Hu, Faguang;Fu, Xingfei;Li, Yanan;Li, Yaqi;Yang, Yang;Liu, Dexin;Li, Guiping;Shi, Rui;Dong, Wenjiang
关键词：green coffee beans; UPLC-MS/MS; maturity; flavor; differential metabolites
