☆ 4.6 Review

Recent Approaches for Analytical Characterization of Phospholipids in Food Matrices. Is the Phospholipid Fraction Exploited in the Authentication of Food Lipids?

CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS

Yu Liu et al.

Summary: A comprehensive UPLC-MS/MS-based lipidomics analysis was conducted on egg yolk at different storage periods, resulting in the detection of 836 lipid species from 27 subclasses, including 159 significantly different lipid species. The most abundant lipids were glycerolipids (GL) and glycerophospholipids (GP), followed by fatty acyls (FA), sphingolipids (SP), sterol lipids (ST), and prenol lipids (PR). PCA and OPLS-DA analyses showed significant changes in egg yolk lipids during storage. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with phosphatidic acid (PA), lysophosphatidic acid (LPA), and diglyceride (DG) being key lipid metabolites.

FOOD CHEMISTRY (2023)

Add to Collection

Article Food Science & Technology

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

Marianna Oteri et al.

Summary: This study comprehensively characterized the chemical components of Chia seed oil, including fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols. Different analytical methods such as reversed phase liquid chromatography (RP-LC), gas chromatography (GC), and mass spectrometry (MS) were employed for the analysis of these components. The results showed that Chia seed oil contained high levels of antioxidant tocopherols and essential fatty acids, especially alpha-linolenic acid and linoleic acid. Additionally, this study provided new insights into the composition of FFAs and certain classes of carotenoids in Chia seed oil.

FOODS (2023)

Add to Collection

Review Chemistry, Applied

Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review

De-Wei Chen et al.

Summary: Egg yolk phospholipids (PLs) are a rich source of lipid-derived odorants, especially fatty note odorants, and have been successfully used in chicken meat and fried foods to enhance aroma. Phosphatidyl-choline (PC) is the most abundant class in egg yolk PLs and is more efficient than phosphatidylethanolamine in generating fatty note odorants. Therefore, egg yolk PLs can serve as an ideal precursor for fatty note odorants in chicken meat and fried foods.

FOOD CHEMISTRY (2023)

Add to Collection

Article Chemistry, Analytical

Development of thin-layer chromatography-densitometry for the quantification of lecithin in dietary supplements

Malgorzata Starek et al.

Summary: Lecithin, a mixture of phospholipids found in plant and animal cells, is used in drugs and dietary supplements to enhance memory, lower cholesterol levels, reduce the risk of cardiovascular diseases, and in various other cases. This paper describes the quantitative and qualitative analysis of phosphatidylcholine, the main component of lecithin, using thin-layer chromatography with densitometric detection.

JPC-JOURNAL OF PLANAR CHROMATOGRAPHY-MODERN TLC (2023)

Add to Collection

Review Chemistry, Analytical

Pattern recognition techniques in food quality and authenticity: A guide on how to process multivariate data in food analysis

Adriano de Araujo Gomes et al.

Summary: According to the Food and Agriculture Organization of the United Nations, food safety is defined as assurance that food will not cause harm to the consumer which is prepared and/or eaten according to its intended use. Regulatory authorities, food producers, and consumers are very interested in food authenticity certification, imposing the need to establish new approaches for identifying and assessing food quality markers. In this review, we present a description of the main analytical techniques and data acquisition used in food analysis, the mostly employed pattern recognition chemometric tools, a survey of applications of different methodologies that have been developed up to date, practical examples, and a critical analysis of advantages and disadvantages of the processing multivariate data in food analysis.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2023)

Add to Collection

Review Food Science & Technology

A Critical Overview of HPLC-MS-Based Lipidomics in Determining Triacylglycerol and Phospholipid in Foods

Judong Yeo et al.

Summary: With the advancement in MS-based lipidomics, there has been a significant increase in the understanding of lipidomes and their roles in plant and animal-based foods. This review provides comprehensive information on the practical use of MS techniques in lipidomics, including lipid extraction, MS analysis, data processing, and statistical analysis. It also highlights the wide applications of MS-based lipidomics in food science, such as assessing food processing methods, detecting food adulteration, and measuring lipid oxidation in foods. MS-based lipidomics is a useful method for identifying the action of individual lipid species in foods.

FOODS (2023)

Add to Collection

Article

Refining Vegetable Oils: Chemical and Physical Refining

Said Gharby

TheScientificWorldJOURNAL (2022)

Add to Collection

Review Fisheries

Mass Spectrometry-Based Lipidomics in the Characterization of Individual Triacylglycerol (TAG) and Phospholipid (PL) Species from Marine Sources and Their Beneficial Health Effects

JuDong Yeo et al.

Summary: Lipidomics is a research area focusing on the complete lipid profile within organisms using mass spectrometry analysis. This review comprehensively discusses the identification, quantification, and health benefits of TAG and PL species in marine sources, highlighting the importance of isotopic deconvolution and instrument responses in quantitative analysis. Most marine TAG and PL species contain polyunsaturated omega 3 long-chain fatty acids, particularly EPA and DHA, and their health effects are discussed in this review.

REVIEWS IN FISHERIES SCIENCE & AQUACULTURE (2022)

Add to Collection

Article Chemistry, Analytical

HPLC-MS, GC and NMR Profiling of Bioactive Lipids of Human Milk and Milk of Dairy Animals (Cow, Sheep, Goat, Buffalo, Camel, Red Deer)

Kirill Lagutin et al.

Summary: This study analyzed bioactive lipids in the milk of dairy animals and human milk using modern analytical methods. The results showed the advantage of utilizing a range of analytical techniques in characterizing bioactive lipids.

SEPARATIONS (2022)

Add to Collection

Article Chemistry, Analytical

Determination of related substances in egg yolk lecithin by HPLC-CAD and characterization of its profiling by HPLC-Q-TOF-MS

Jiali Wei et al.

Summary: A new HPLC method was developed for determining related substances in egg yolk lecithin. The method was selective and sensitive, and successfully validated according to the ICH guidelines. Additionally, HPLC was combined with Q-TOF-MS to investigate the phospholipid species in egg yolk lecithin.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2022)

Add to Collection

Article Chemistry, Analytical

Quantification of phosphatides in sunflower oils using a potentiometric e-tongue

Regina Belugina et al.

Summary: This study proposes a new method for evaluating phospholipid concentrations in vegetable oils using potentiometric multisensor systems and chemometric data processing. The method is rapid and simple, and can effectively quantify the phosphatides in sunflower oils.

ANALYTICAL METHODS (2022)

Add to Collection

Article Chemistry, Applied

Comprehensive Analysis of Lipid Composition in Human Foremilk and Hindmilk

Hiroko Takumi et al.

Summary: Precision nutrition focuses on individualized eating plans to prevent or treat disease. This study finds that the lipid profile of human milk reflects individual characteristics and can be a valuable focus for nutrition research.

JOURNAL OF OLEO SCIENCE (2022)

Add to Collection

Proceedings Paper Computer Science, Information Systems

A Food anti-counterfeiting traceability system based on Blockchain and Internet of Things

Yi Lu et al.

Summary: This paper proposes a food anti-counterfeiting traceability system based on blockchain and the Internet of Things to address the issues of data centre-based storage, easy data tampering, and data silos in traditional food anti-counterfeiting traceability technology. The system utilizes the decentralized storage and untamperable characteristics of blockchain technology to store traceability data of food in the production, sale, and transportation process, ensuring the uniqueness of food. Additionally, the system ensures the authenticity and reliability of the source data through Internet of Things technology. Experimental results demonstrate that the system has higher security, lower transaction delay, and lower communication cost.

8TH INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY AND QUANTITATIVE MANAGEMENT (ITQM 2020 & 2021): DEVELOPING GLOBAL DIGITAL ECONOMY AFTER COVID-19 (2022)

Add to Collection

Review Food Science & Technology

Data mining/machine learning methods in foodomics

Ana M. Jimenez-Carvelo et al.

Summary: Foodomics aims to investigate the effects of food on health by collecting and analyzing data using data mining methods, often implemented on specific platforms due to researchers' lack of experience. This paper provides an overview of the latest research advances in data analysis processes in untargeted approaches, mainly using analytical techniques such as NMR, chromatography-MS, and 2D chromatography, while emphasizing the gaps that still need to be filled in the use of data mining methods. Additionally, it explains and discusses the terminology used in this field.

CURRENT OPINION IN FOOD SCIENCE (2021)

Add to Collection

Article Chemistry, Applied

Determination and comparison of phospholipid profiles in eggs from seven different species using UHPLC-ESI-Triple TOF-MS

Li Zhou et al.

Summary: This study identified and quantified phospholipid profiles of egg yolks from different species, revealing significant differences in molecular species and concentrations among different types of eggs. The research provides a basis for a better understanding of the nutritional value of eggs.

FOOD CHEMISTRY (2021)

Add to Collection

Article Biochemical Research Methods

Degradation of the polar lipid and fatty acid molecular species in extra virgin olive oil during storage based on shotgun lipidomics

Anna Laura Capriotti et al.

Summary: This study successfully characterized the polar lipids and free fatty acids in a pool of fifteen extra-virgin olive oil samples using reversed phase C18 analysis coupled to negative polarity high-resolution mass spectrometry. The research identified 24 polar lipids and 27 free fatty acids, including various odd-chain and very long-chain fatty acids. Additionally, a one-month study on lipid degradation under simulated storage conditions revealed that phosphoester hydrolyses of polar heads of phospholipids were the fastest reactions, followed by glycerol ester hydrolyses and oxidative processes.

JOURNAL OF CHROMATOGRAPHY A (2021)

Add to Collection

Article Agriculture, Multidisciplinary

Discovery of Spoilage Markers for Chicken Eggs Using Liquid Chromatography-High Resolution Mass Spectrometry-Based Untargeted and Targeted Foodomics

William Chih-Wei Chang et al.

Summary: This study aimed to identify novel spoilage markers in chicken eggs using foodomics strategies. The analysis revealed changes in specific metabolites in stored eggs, with a high predictive accuracy of 0.956. These findings may contribute to enhancing quality assurance and food safety in poultry egg production.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Add to Collection

Article Biochemical Research Methods

Direct infusion and ultra-high-performance liquid chromatography/electrospray ionization tandem mass spectrometry analysis of phospholipid regioisomers

Mikael Fabritius et al.

Summary: A method for analyzing phospholipid regioisomers was developed using mass spectrometry, with calibration curves established to determine the regioisomeric ratios of unknown samples. The method was validated and showed accuracy and reproducibility, laying the foundation for routine analysis of natural fats and oils.

RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2021)

Add to Collection

Article Chemistry, Applied

Phospholipidome of extra virgin olive oil: Development of a solid phase extraction protocol followed by liquid chromatography-high resolution mass spectrometry for its software-assisted identification

Michela Antonelli et al.

FOOD CHEMISTRY (2020)

Add to Collection

Article Agriculture, Multidisciplinary

Comprehensive Characterization of Bovine Milk Lipids: Phospholipids, Sphingolipids, Glycolipids, and Ceramides

Zhiqian Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Add to Collection

Article Agriculture, Multidisciplinary

31P NMR Quantification of Phospholipids and Lysophospholipids in Food Emulsions

Morwarid Mayar et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Comprehensive analysis of the phospholipids and phytosterols in Schisandra chinensis oil by UPLC-Q/TOF- MSE

Yuan Gao et al.

CHEMISTRY AND PHYSICS OF LIPIDS (2019)

Add to Collection

Article Chemistry, Applied

A new dilution-enrichment sample preparation strategy for expanded metabolome monitoring of human breast milk that overcomes the simultaneous presence of low- and high-abundance lipid species

Weronika Hewelt-Belka et al.

FOOD CHEMISTRY (2019)

Add to Collection

Article Agriculture, Multidisciplinary

31P NMR-Based Phospholipid Fingerprinting of Powdered Infant Formula

Dan Zhu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Add to Collection

Article Chemistry, Applied

Determination of glycerophospholipids in vegetable edible oils: Proof of concept to discriminate olive oil categories

I. Criado-Navarro et al.

FOOD CHEMISTRY (2019)

Add to Collection

Review Food Science & Technology

Natural phospholipids: Occurrence, biosynthesis, separation, identification, and beneficial health aspects

Abdelmoneim H. Ali et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Add to Collection

Article Biochemical Research Methods

Quantification of glycerophospholipids and sphingomyelin in human milk and infant formula by high performance liquid chromatography coupled with mass spectrometer detector

Isabelle Tavazzi et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2018)

Add to Collection

Article Agriculture, Dairy & Animal Science

A metabolomics approach to characterize raw, pasteurized, and ultra-high temperature milk using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry and multivariate data analysis

Y. D. Zhang et al.

JOURNAL OF DAIRY SCIENCE (2018)

Add to Collection

Review Food Science & Technology

Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities

Na Sun et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Add to Collection

Review Food Science & Technology

Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications

Eliana Alves et al.

FOODS (2018)

Add to Collection

Article Food Science & Technology

Determination of phospholipid concentrations in breast milk and serum using a high performance liquid chromatography-mass spectrometry-multiple reaction monitoring method

Lin Ma et al.

INTERNATIONAL DAIRY JOURNAL (2017)

Add to Collection

Review Biochemistry & Molecular Biology

Recent Advances in Phospholipids from Colostrum, Milk and Dairy By-Products

Vito Verardo et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)

Add to Collection

Article Biochemical Research Methods

Non-target analysis of phospholipid and sphingolipid species in egg yolk using liquid chromatography/triple quadrupole tandem mass spectrometry

Boguslaw Buszewski et al.

JOURNAL OF CHROMATOGRAPHY A (2017)

Add to Collection

Article Food Science & Technology

Use of avocado phospholipids as emulsifier

Luana Carolina Bosmuler Zuege et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Add to Collection

Article Food Science & Technology

Lipidomics in food science

Hong Chen et al.

CURRENT OPINION IN FOOD SCIENCE (2017)

Add to Collection

Article Food Science & Technology

Advances in phospholipid quantification methods

Tong Wang et al.

CURRENT OPINION IN FOOD SCIENCE (2017)

Add to Collection

Review Agriculture, Multidisciplinary

Phospholipids in foods: prooxidants or antioxidants?

Leqi Cui et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Add to Collection

Article Chemistry, Analytical

Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication - A tutorial

Luis Cuadros-Rodriguez et al.

ANALYTICA CHIMICA ACTA (2016)

Add to Collection

Review Endocrinology & Metabolism

Lipidomics for studying metabolism

Xianlin Han

NATURE REVIEWS ENDOCRINOLOGY (2016)

Add to Collection

Review Chemistry, Analytical

Isolation and Analysis of Phospholipids in Dairy Foods

Ligia Pimentel et al.

JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY (2016)

Add to Collection

Article Chemistry, Applied

Rapid determination of phospholipid content of vegetable oils by FTIR spectroscopy combined with partial least-square regression

Xianghe Meng et al.

FOOD CHEMISTRY (2014)

Add to Collection

Review Biochemistry & Molecular Biology

Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

Giovanna Contarini et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)

Add to Collection

Article Chemistry, Applied

Simple and Efficient Profiling of Phospholipids in Phospholipase D-modified Soy Lecithin by HPLC with Charged Aerosol Detection

Jasmina Damnjanovic et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)

Add to Collection

Article Chemistry, Analytical

A new liquid chromatography method with charge aerosol detector (CAD) for the determination of phospholipid classes. Application to milk phospholipids

Grzegorz Kielbowicz et al.

TALANTA (2013)

Add to Collection

Article Agriculture, Multidisciplinary

Improvement of Total Lipid and Glycerophospholipid Recoveries from Various Food Matrices Using Pressurized Liquid Extraction

Li Zhou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Add to Collection

Review Chemistry, Analytical

From lipids analysis towards lipidomics, a new challenge for the analytical chemistry of the 21st century. Part II: Analytical lipidomics

Natalia Navas-Iglesias et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2009)

Add to Collection

Review Chemistry, Analytical

From lipid analysis towards lipidomics, a new challenge for the analytical chemistry of the 21st century. Part 1: Modern lipid analysis

Alegria Carrasco-Pancorbo et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2009)

Add to Collection

Article Agriculture, Multidisciplinary

Determination of phospholipids in olive oil by 31P NMR Spectroscopy

Emmanuel Hatzakis et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Add to Collection

Article Chemistry, Applied

Creaming stability of oil in water (O/W) emulsions:: Influence of pH on soybean protein-lecithin interaction

D. I. Comas et al.

FOOD HYDROCOLLOIDS (2006)

Add to Collection

Article Chemistry, Multidisciplinary

Identification of glycerophospholipids in rapeseed, olive, almond, and sunflower oils by LC-MS and LC-MS-MS

S Boukhchina et al.

CANADIAN JOURNAL OF CHEMISTRY (2004)

Add to Collection

© Peeref 2019-2024. All rights reserved.