An overview of food lipids toward food lipidomics

作者：Zipora Tietel, Simon Hammann, Sven W. Meckelmann, Carmit Ziv, Josch K. Pauling, Michele Wölk, Vivian Würf, Eliana Alves, Bruna Neves, M. Rosário Domingues · 发表于：Comprehensive Reviews in Food Science and Food Safety · 年份：2023 · DOI：10.1111/1541-4337.13225 · 被引用次数：85 · 研究领域：Antioxidant Activity and Oxidative Stress、Metabolomics and Mass Spectrometry Studies、Biochemical Analysis and Sensing Techniques

Abstract Increasing evidence regarding lipids’ beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C 8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil‐, protein‐, and starch‐rich, as well as marine foods, fruits, and vegetables (water‐rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the i...