Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity
This study aimed to investigate the effects of maturity on the changes in major lipid metabolites of coffee and their associated pathways. UPLC-ESI-MS/MS was used to compare the lipidomic profiles of coffee beans at five different maturity stages. A total of 516 lipid metabolites across 26 subclasse...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009507 |
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| author | Yanbing Wang Xiaoyuan Wang Xiaogang Liu Xiaoqiong Liu Lirong Li Zhiqing Sun |
| author_facet | Yanbing Wang Xiaoyuan Wang Xiaogang Liu Xiaoqiong Liu Lirong Li Zhiqing Sun |
| author_sort | Yanbing Wang |
| collection | DOAJ |
| description | This study aimed to investigate the effects of maturity on the changes in major lipid metabolites of coffee and their associated pathways. UPLC-ESI-MS/MS was used to compare the lipidomic profiles of coffee beans at five different maturity stages. A total of 516 lipid metabolites across 26 subclasses were identified, with 111 showing significant differences. Glycerolipids (GL) and fatty acyls (FA) were the most abundant, followed by glycerophospholipids (GP), sphingolipids (SP) and prenol lipids (PR). PCA and OPLS-DA analyses demonstrated significant changes in coffee lipids during maturation. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with phosphatidic acid (PA), lysophosphatidic acid (LPA) and diacylglycerol (DG) as key lipid metabolites in these pathways during coffee maturation. Lipids in immature and overripe beans were significantly different from those in mature coffee beans. This study provides a foundational understanding of lipid transformation and flavor profile formation during coffee maturation. |
| format | Article |
| id | doaj-art-d9cc971aab8c4eab91ff8fffe42b9256 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d9cc971aab8c4eab91ff8fffe42b92562024-12-13T11:02:35ZengElsevierFood Chemistry: X2590-15752024-12-0124102062Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturityYanbing Wang0Xiaoyuan Wang1Xiaogang Liu2Xiaoqiong Liu3Lirong Li4Zhiqing Sun5Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR ChinaCollege of Agriculture, Guangxi University, Nanning 530004, Guangxi, PR ChinaFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan, PR China; Corresponding authors.Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China; Corresponding authors.Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan, PR ChinaYunnan Agricultural Reclamation Coffee Co., Ltd Kunming, 650228, Yunnan, PR ChinaThis study aimed to investigate the effects of maturity on the changes in major lipid metabolites of coffee and their associated pathways. UPLC-ESI-MS/MS was used to compare the lipidomic profiles of coffee beans at five different maturity stages. A total of 516 lipid metabolites across 26 subclasses were identified, with 111 showing significant differences. Glycerolipids (GL) and fatty acyls (FA) were the most abundant, followed by glycerophospholipids (GP), sphingolipids (SP) and prenol lipids (PR). PCA and OPLS-DA analyses demonstrated significant changes in coffee lipids during maturation. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with phosphatidic acid (PA), lysophosphatidic acid (LPA) and diacylglycerol (DG) as key lipid metabolites in these pathways during coffee maturation. Lipids in immature and overripe beans were significantly different from those in mature coffee beans. This study provides a foundational understanding of lipid transformation and flavor profile formation during coffee maturation.http://www.sciencedirect.com/science/article/pii/S2590157524009507CoffeeMaturationLipidomicsGlycerophospholipid metabolismGlycerolipid metabolism |
| spellingShingle | Yanbing Wang Xiaoyuan Wang Xiaogang Liu Xiaoqiong Liu Lirong Li Zhiqing Sun Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity Food Chemistry: X Coffee Maturation Lipidomics Glycerophospholipid metabolism Glycerolipid metabolism |
| title | Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity |
| title_full | Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity |
| title_fullStr | Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity |
| title_full_unstemmed | Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity |
| title_short | Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity |
| title_sort | comparative lipidomics analysis reveals changes in lipid profile of arabica coffee at different maturity |
| topic | Coffee Maturation Lipidomics Glycerophospholipid metabolism Glycerolipid metabolism |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009507 |
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