Differentiation of three commercial tuna species through Q-Exactive Orbitrap mass spectrometry based lipidomics and chemometrics

Lingping Hu; Hongwei Zhang; Zhiheng Hu; Yaoxian Chin; Gaoshang Li; Jiayin Huang; Xiaomei Zhang; Bingxue Jiang; Yaqin Hu

doi:10.1016/j.foodres.2022.111509

Differentiation of three commercial tuna species through Q-Exactive Orbitrap mass spectrometry based lipidomics and chemometrics

Food Res Int. 2022 Aug:158:111509. doi: 10.1016/j.foodres.2022.111509. Epub 2022 Jun 14.

Authors

Lingping Hu¹, Hongwei Zhang², Zhiheng Hu¹, Yaoxian Chin³, Gaoshang Li¹, Jiayin Huang¹, Xiaomei Zhang⁴, Bingxue Jiang⁵, Yaqin Hu⁶

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Engineering, Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Yazhou Bay Innovation Institute, Sanya 572022, China.
² Food and Agricultural Products Testing Agency, Technology Center of Qingdao Customs District, Qingdao, Shandong Province 266002, China.
³ College of Food Science and Engineering, Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Yazhou Bay Innovation Institute, Sanya 572022, China.
⁴ Food and Agricultural Products Testing Agency, Technology Center of Qingdao Customs District, Qingdao, Shandong Province 266002, China. Electronic address: zhangxm@aoacchina.org.
⁵ College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao, Shandong Province 266003, China.
⁶ College of Food Science and Engineering, Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Yazhou Bay Innovation Institute, Sanya 572022, China. Electronic address: yqhu@hntou.edu.cn.

PMID: 35840218
DOI: 10.1016/j.foodres.2022.111509

Abstract

Mislabeling and adulteration of tuna are common due to the diminishing of morphological characteristics during processing. The tuna authenticity is now being focused in the seafood supply chain. In this study, the lipid profiles of 3 commercial tuna species (skipjack tuna, bigeye tuna and yellowfin tuna) were investigated via ultra-high performance liquid chromatography coupled with Q-Exactive Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap MS). A total of 439 lipid species were identified and semi-quantitated by MS-DIAL. Further biomarkers discovery was carried out by chemometrics, leading to 27 lipids being identified as potential lipid biomarkers. Comparisons to reference standards revealed that lipid biomarkers were effective for discrimination of different tuna species. Interestingly, the proposed lipid biomarkers were all glycerophospholipids, implying that they might be the focus of future study.

Keywords: Biomarker; Lipidomic; Mass spectrometry; OPLS-DA; Tuna.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Biomarkers
Chemometrics
Lipidomics*
Lipids / chemistry
Mass Spectrometry / methods
Tuna*

Substances

Biomarkers
Lipids