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Targeted Lipidomics Profiling Reveals the Generation of Hydroxytyrosol-Fatty Acids in Hydroxytyrosol-Fortified Oily Matrices: New Analytical Methodology and Cytotoxicity Evaluation.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-06-30 , DOI: 10.1021/acs.jafc.0c01938 Sonia Medina 1 , Raúl Domínguez-Perles 1 , David Auñón 2 , Espérance Moine 3 , Thierry Durand 3 , Céline Crauste 3 , Federico Ferreres 2 , Ángel Gil-Izquierdo 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-06-30 , DOI: 10.1021/acs.jafc.0c01938 Sonia Medina 1 , Raúl Domínguez-Perles 1 , David Auñón 2 , Espérance Moine 3 , Thierry Durand 3 , Céline Crauste 3 , Federico Ferreres 2 , Ángel Gil-Izquierdo 1
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Lipophenols have been stressed as an emerging class of functional compounds. However, little is known about their diversity. Thus, this study is aimed at developing a new method for the extraction, cleanup, and ultrahigh-performance liquid chromatography-electrospray ionization-triple quadrupole mass spectrometry (UHPLC-ESI-QqQ-MS/MS)-based analysis of the lipophenols derived from hydroxytyrosol (HT): α-linolenic (HT-ALA), linoleic acid (HT-LA), and oleic acid (HT-OA). The method validated provides reliable analytical data and practical applications. It was applied to an array of oily (extra virgin olive oil, refined olive oil, flaxseed oil, grapeseed oil, and margarine) and aqueous (pineapple juice) matrices, nonfortified and fortified with HT. Also, the present work reported the formation of fatty acid esters of HT (HT-FAs) that seem to be closely dependent on the fatty acid profile of the food matrix, encouraging the further exploration of the theoretical basis for the generation of HT-FAs, as well as their contribution to the healthy attributions of plant-based foods.
中文翻译：
靶向脂质组学分析揭示了在羟基酪醇强化的油性基质中羟基酪醇脂肪酸的生成：新的分析方法和细胞毒性评估。
脂酚已被强调为一类新兴的功能化合物。但是，对其多样性知之甚少。因此，本研究旨在开发一种新方法，用于提取，纯化和超高效液相色谱-电喷雾电离三重四极杆质谱（UHPLC-ESI-QqQ-MS / MS），用于分析衍生自脂酚的脂质羟基酪醇（HT）：α-亚麻酸（HT-ALA），亚油酸（HT-LA）和油酸（HT-OA）。经过验证的方法可提供可靠的分析数据和实际应用。将其应用于未加HT强化的油性基质（特级初榨橄榄油，精制橄榄油，亚麻籽油，葡萄籽油和人造黄油）和水性基质（菠萝汁）。也，
更新日期：2020-07-22
中文翻译：
靶向脂质组学分析揭示了在羟基酪醇强化的油性基质中羟基酪醇脂肪酸的生成：新的分析方法和细胞毒性评估。
脂酚已被强调为一类新兴的功能化合物。但是，对其多样性知之甚少。因此，本研究旨在开发一种新方法，用于提取，纯化和超高效液相色谱-电喷雾电离三重四极杆质谱（UHPLC-ESI-QqQ-MS / MS），用于分析衍生自脂酚的脂质羟基酪醇（HT）：α-亚麻酸（HT-ALA），亚油酸（HT-LA）和油酸（HT-OA）。经过验证的方法可提供可靠的分析数据和实际应用。将其应用于未加HT强化的油性基质（特级初榨橄榄油，精制橄榄油，亚麻籽油，葡萄籽油和人造黄油）和水性基质（菠萝汁）。也，
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