ArticleFood science & nutrition2024
The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Microbial-associated lipid oxidation drives flavor deterioration of Zanba during storage: Insights from integrated multi-omics analysis.Food chemistry. Molecular sciences · 2026Article
- Interaction mechanisms of oat starch and three types of oat lipid during simulatedFood chemistry: X · 2026Article
- The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics.Food science & nutrition · 2024Article
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6 authors.
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Abstract
In this study, we used the LC-ESI-MS/MS technique to elucidate the effects of stir-frying on the lipidomics of oat flour before and after storage. We detected 1540 lipids in 54 subclasses; triglycerides were the most abundant, followed by diacylglycerol, ceramide (Cer), digalactosyldiacylglycerol, cardiolipin, and phosphatidylcholine. Principal component analysis and orthogonal least squares discriminant analysis analyses showed that oat flour lipids were significantly different before and after storage in stir-fried oat flour and raw oat flour. After oat flour was stir-fried, most of the lipid metabolites in it were significantly downregulated, and the changes in lipids during storage were reduced. Sphingolipid metabolism and ether lipid metabolism were the key metabolic pathways, and Cer, PC, and lyso-phosphatidylcholine were the key lipid metabolites identified in the related metabolic pathways during oat flour storage. Frying inhibits lipid metabolic pathways during storage of oat flour, thereby improving lipid stability and quality during storage. This study laid the foundation for further investigating quality control and the mechanism of changes in lipids during the storage of oat flour.
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