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Article

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study

by
Yuting Huang
1,
Rui Ma
1,
Yongju Xu
2,
Kai Zhong
1,
Qian Bu
3 and
Hong Gao
1,*
1
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
2
Industrial Crops Research Institute Sichuan Academy of Agricultural Sciences, Chengdu 610300, China
3
West China School of Public Health, Sichuan University, Chengdu 610065, China
*
Author to whom correspondence should be addressed.
Foods 2022, 11(1), 4; https://doi.org/10.3390/foods11010004
Submission received: 25 November 2021 / Revised: 13 December 2021 / Accepted: 19 December 2021 / Published: 21 December 2021
(This article belongs to the Special Issue Application of Analytical Chemistry to Foods and Human Nutrition (NutrÅmica))
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Abstract

Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC–MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.
Keywords: peanuts; oleic acid; lipidomics; oxidation stability peanuts; oleic acid; lipidomics; oxidation stability

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MDPI and ACS Style

Huang, Y.; Ma, R.; Xu, Y.; Zhong, K.; Bu, Q.; Gao, H. A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study. Foods 2022, 11, 4. https://doi.org/10.3390/foods11010004

AMA Style

Huang Y, Ma R, Xu Y, Zhong K, Bu Q, Gao H. A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study. Foods. 2022; 11(1):4. https://doi.org/10.3390/foods11010004

Chicago/Turabian Style

Huang, Yuting, Rui Ma, Yongju Xu, Kai Zhong, Qian Bu, and Hong Gao. 2022. "A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study" Foods 11, no. 1: 4. https://doi.org/10.3390/foods11010004

APA Style

Huang, Y., Ma, R., Xu, Y., Zhong, K., Bu, Q., & Gao, H. (2022). A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study. Foods, 11(1), 4. https://doi.org/10.3390/foods11010004

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