Characterization of lipid profiling in three parts (muscle, head and viscera) of tilapia (Oreochromis niloticus) using lipidomics with UPLC-ESI-Q-TOF-MS

Chen He; Jun Cao; Yuyan Bao; Zexin Sun; Zhongyuan Liu; Chuan Li

doi:10.1016/j.foodchem.2021.129057

Characterization of lipid profiling in three parts (muscle, head and viscera) of tilapia (Oreochromis niloticus) using lipidomics with UPLC-ESI-Q-TOF-MS

Food Chem. 2021 Jun 15:347:129057. doi: 10.1016/j.foodchem.2021.129057. Epub 2021 Jan 11.

Authors

Chen He¹, Jun Cao², Yuyan Bao³, Zexin Sun³, Zhongyuan Liu¹, Chuan Li⁴

Affiliations

¹ College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
² College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China. Electronic address: juncaoyd2007@126.com.
³ College of Food Science and Engineering, Hainan University, Haikou 570228, China.
⁴ College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China. Electronic address: lichuan@hainanu.edu.cn.

PMID: 33484957
DOI: 10.1016/j.foodchem.2021.129057

Abstract

A lipidomic evaluation was performed on the tilapia muscle, head and viscera, including studying the composition, distribution and stereospecific characteristics of fatty acids and lipid species. The head and viscera lipids were significantly richer than the muscle lipids. Triacylglycerols were the predominant fraction (over 80% of total lipid in the muscle and head). Additionally, polyunsaturated fatty acids had higher percentages in phospholipids (30.35-52.05% of total fatty acids) than in triacylglycerols (18.11-25.15%). The C52:2 and C52:3 were the most abundant triacylglycerols, which indicates the potential application in infant food. Moreover, 622, 530 and 513 lipids were identified using ultraperformance liquid chromatography-quadrupole time-of-flight-mass spectrometry in the muscle, head and viscera, respectively. The three tilapia parts were distinguished using multivariate analysis. Five fatty acids and 33 lipid species were considered as the potential biomarkers. This comprehensive analysis will help to evaluate the lipid nutritional values and facilitate exploitation in tilapia consumption and processing.

Keywords: Fatty acid profiles; Lipid profiles; Multivariate analysis; Tilapia (Oreochromis niloticus); UPLC-ESI-Q-TOF-MS.

MeSH terms

Animals
Biomarkers / analysis
Chromatography, High Pressure Liquid
Cichlids / metabolism*
Discriminant Analysis
Fatty Acids / analysis
Least-Squares Analysis
Lipidomics / methods*
Lipids / analysis*
Lipids / isolation & purification
Liquid-Liquid Extraction
Muscles / chemistry
Muscles / metabolism
Phospholipids / analysis
Principal Component Analysis
Spectrometry, Mass, Electrospray Ionization
Triglycerides / analysis
Viscera / chemistry
Viscera / metabolism

Substances

Biomarkers
Fatty Acids
Lipids
Phospholipids
Triglycerides