An overview of food lipids toward food lipidomics

Tietel Z, Hammann S, Meckelmann SW, Ziv C, Pauling JK, Wölk M, Würf V, Alves E, Neves B, Domingues MR (2023)

Publication Type: Journal article, Review article

Publication year: 2023

Journal

Comprehensive Reviews in Food Science and Food Safety Wiley-Blackwell: No OnlineOpen

DOI: 10.1111/1541-4337.13225

Abstract

Increasing evidence regarding lipids’ beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil-, protein-, and starch-rich, as well as marine foods, fruits, and vegetables (water-rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.

Authors with CRIS profile

Simon Hammann Juniorprofessur für Lebensmittelsicherheit und -qualität (am Henriette Schmidt-Burkhardt Lehrstuhl)

Involved external institutions

Agricultural Research Organization Volcani Center IL Israel (IL) Universität Duisburg-Essen (UDE) DE Germany (DE) Universitätsklinikum Carl Gustav Carus Dresden DE Germany (DE) Technische Universität München (TUM) DE Germany (DE) University of Aveiro / Universidade de Aveiro PT Portugal (PT)

How to cite

APA:

Tietel, Z., Hammann, S., Meckelmann, S.W., Ziv, C., Pauling, J.K., Wölk, M.,... Domingues, M.R. (2023). An overview of food lipids toward food lipidomics. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.13225

MLA:

Tietel, Zipora, et al. "An overview of food lipids toward food lipidomics." Comprehensive Reviews in Food Science and Food Safety (2023).

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