Abstract
The triacylglycerol (TAG) compositions of cucumber, tomato, pumpkin, and carrot seed oils were analyzed using ultra-performance convergence chromatography (UPC2) combined with quadrupole time-of-flight mass spectrometry (Q-TOF MS). A total of 36, 42, 39, and 27 different TAGs were characterized based on their Q-TOF MS accurate molecular weight and MS2 fragment ion profiles in the cucumber, tomato, pumpkin, and carrot seed oils, respectively. Generally, different vegetable seed oils had different TAGs compositions. Among the identified fatty acids, linoleic acid was the most abundant fatty acid in cucumber, tomato, and pumpkin seed oils and the second most abundant in carrot seed oil with relative concentrations of 54.48, 48.69, 45.10, and 15.92 g/100 g total fatty acids, respectively. Oleic acid has the highest concentration in carrot seed oil and the second highest in cucumber, tomato, and pumpkin seed oils, with relative concentrations of 78.97, 18.57, 27.16, and 33.39 g/100 g total fatty acids, respectively. The chemical compositions of TAGs and fatty acids could promote understanding about the chemical profiles of certain vegetable seed oils, thus improving the potential ability to select appropriate oils with specific functions and a high nutritional value and then develop functional foods in the future.
Highlights
Cucumber (Cucumis sativus), tomato (Solanum lycopersicum), pumpkin (Curcubita pepo), and carrot (Daucus carota) are widely consumed vegetables around the world
A total of 36, 42, 39, and 27 different TAGs were tentatively identified in the cucumber, tomato, pumpkin, and carrot seed oils, respectively (Table 1)
MV, mean value of fatty acid compositions determined by GC; CV, calculated value of fatty acid compositions calculated from triacylglycerols compositions reported in Table 1; relative deviations (RDs), relative deviation
Summary
Cucumber (Cucumis sativus), tomato (Solanum lycopersicum), pumpkin (Curcubita pepo), and carrot (Daucus carota) are widely consumed vegetables around the world. Increasing evidence has demonstrated that the fatty acid compositions, and their binding positions in TAGs play very important roles in the functionality and nutrition values of seed oils [9,10,11,12]. In order to clarify the potential availability of developing nutritional components from these wasted seeds, it is worthwhile investigating the TAGs positional profiles and compositions of cucumber, tomato, pumpkin, and carrot seed oils. TAG composition and their binding positions, as well as the composition of free fatty acids in cucumber, tomato, pumpkin, and carrot seed oils were evaluated using UPC2 -Q-TOF-MS and GC-MS, respectively. Results from this study could improve the utilization of these seed oils as functional ingredients, along with increased profits of vegetable manufacturers and reduced environmental hazards
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