Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract

Abstract

AbstractThe salted egg yolks supplemented with clove extract are compared with the non‐supplemented group, and subsequently the lipidomics profiles are characterized and identified by UPLC‐QE‐MS/MS in positive and negative ion modes respectively. A total of 315 lipids are detected in the control group and the clove extract treated group. In the positive ion mode, the 10 subclasses of glycerolipids in the treated samples are significantly different (p < 0.05). The lipid types with most varied compositions are triglyceride and ceramides, followed by CerG1 (glucosylceramide), LPE (lyso‐phosphatidylethanolamine), diglyceride, and monosialodihexosyl ganglioside. In the negative ion mode, the authors identified 35 subclasses which are significantly different (p < 0.05), that include glycerolphospholipids, glycosphingolipids, and neutralglycosphingolipid. The lipid types with most varied compositions in negative mode are PE (phosphatidylethanolamine), followed by PC (phosphatidylcholine), LPC (lyso‐phosphatidylcholine), and GM3 (monosialo‐dihexosyl ganglioside). The contents of phosphatidylcholine, lyso‐phosphatidylcholine, phosphatidylethanolamine, and monosialo‐dihexosyl ganglioside in egg yolks treated with 0.5% (w/v) clove are significantly higher than those in the control group (p < 0.05), in which phosphatidylcholine and phosphatidylethanolamine are the main components of glycerolphospholipid.Practical Application : The lipidomics analyses of the salted egg yolk added with and without clove extract are compared to reveal the beneficial effect of clove extracts on the lipid profiles, and further exploring the types and relative content of the lipid components. A total of 315 lipids are detected in all samples. In the positive ion mode, the 10 subclasses of glycerolipids are found to be significantly different in the treated samples. In the negative ion mode, the lipid content of 35 subclasses are significantly different. From the nutrition fact value, salted duck egg enriched with clove extract can serve as one of the alternative egg products rich in essential lipids.