Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry

Thermal processing methods have important effects on food lipids. In this work, ultra-high-performance liquid chromatography-Q-Extractive Orbitrap mass spectrometry and lipidsearch software were applied to analyze effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets. A total 15 classes of compound lipids (Cer, DG, LPC, LPE, LPG, LPI, LPS, PC, PE, PG, PI, PS, SM, So, TG) were analyzed. In addition, free DHA, EPA, and ARA were also identified. Furthermore, statistical analyses of these lipids were performed based on MetaboAnalyst software. The results demonstrated three types of thermal processing methods had different effects on lipidomics profile differences of tilapia fillets. A total of eight lipid species variables (LPS, LPG, LPI, DG, LPC, TG, LPE, and Cer) and 137 individual lipids variables showed significant differences among raw, steamed, boiled, and roasted tilapia fillets. This work could provide useful information for aquatic product processing and lipidomics.