ArticleFood chemistry: X2025
Comparison of lipid profiles and nutritional quality of 11 red-flowered oil-tea camellia through quantitative lipidomics and chemometrics.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Advancing quality evaluation and origin tracing of HainanFood chemistry: X · 2026Article
- Elucidating the effects of blue light and NaCl on flavonoid biosynthesis in detachedFood chemistry: X · 2026Article
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Authors and funding
9 authors.
Funding
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Abstract
The aim of this study was to characterize the lipid profiles of 11 red-flowered oil-tea camellia (ROCs) using UPLC-MS/MS-based lipidomics. 618 lipids were identified, with TGs, PCs, PEs, PIs, DGs, and FFAs as the predominant lipid subclasses. TC1 exhibited the highest content of total lipids and GLs, followed by TC4 and DBXN. GPs were significantly elevated in TC1, TC2, TC3, and TS, whereas CC had the highest content of FFAs. CC, TS, DBXN, and TC lines exhibited unique lipid profiles suitable for functional product development. HCA and OPLS-DA demonstrated significant lipids variations among 11 ROCs, with 3 distinct clusters: CC-DBXN-XN, TC lines, and ZJ-GN-TS. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with LPC(18:2), PA(18:2_18:2), PA(16:0_18:2), PC(18:3_18:3), and TG(18:1_18:2_18:4) serving as characteristic differential lipids across 11 ROCs. Our findings provided insights into quantitative differential lipids as potential biomarkers for directional breeding and functional product development across ROCs.
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