ArticleFoods (Basel, Switzerland)2021
A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Emerging analytical techniques for lipid profiling in food products: insights into processing effects and quality control.Food chemistry: X · 2025Review
- Integrative genomics and genetics from evolutionary insights to precision breeding in peanuts (Arachis Hypogaea L.).Functional & integrative genomics · 2025Review
- A comprehensive insight into peanut storage: patterns of quality changes, pathways of quality deterioration, and storage strategies.Food chemistry: X · 2025Review
- Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review.Foods (Basel, Switzerland) · 2024Review
- Influence of Nitrogen-Modified Atmosphere Storage on Lipid Oxidation of Peanuts: From a Lipidomic Perspective.Foods (Basel, Switzerland) · 2024Article
- Lipid Metabolism and Improvement in Oilseed Crops: Recent Advances in Multi-Omics Studies.Metabolites · 2023Review
- Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion-Peanuts as Our Antioxidant Friend or Foe in Allergies.Antioxidants (Basel, Switzerland) · 2023Review
- Visualizing the Distribution of Lipids in Peanut Seeds by MALDI Mass Spectrometric Imaging.Foods (Basel, Switzerland) · 2022Article
- Influence of Peanut Varieties on the Sensory Quality of Peanut Butter.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC-MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.
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