Investigation of the oxidation rules and oxidative stability of seabuckthorn fruit oil during storage based on lipidomics and metabolomics

Yazhuan Li; Yilai Wan; Jing Wang; Xu Zhang; Yuanyuan Leng; Ting Wang; Wenyu Liu; Changqing Wei

doi:10.1016/j.foodchem.2025.143238

Investigation of the oxidation rules and oxidative stability of seabuckthorn fruit oil during storage based on lipidomics and metabolomics

Food Chem. 2025 Jun 1:476:143238. doi: 10.1016/j.foodchem.2025.143238. Epub 2025 Feb 6.

Authors

Yazhuan Li¹, Yilai Wan¹, Jing Wang¹, Xu Zhang¹, Yuanyuan Leng¹, Ting Wang², Wenyu Liu¹, Changqing Wei³

Affiliations

¹ Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang, Uygur Autonomous Region, PR China.
² Xinjiang Academy of Agricultural and Reclamation Science, Xinjiang, Uygur Autonomous Region, PR China.
³ Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang, Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang, Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang, Uygur Autonomous Region, PR China. Electronic address: changqing_wei@126.com.

PMID: 39977978
DOI: 10.1016/j.foodchem.2025.143238

Abstract

Seabuckthorn fruit oil (SBFO) is recognized for its high nutritional value, yet it remains highly prone to oxidation during storage. The changes in its primary components and micronutrient molecules during storage have not been thoroughly investigated. This study employed untargeted lipidomics and metabolomics to dynamically monitor alterations in lipid composition and metabolites of SBFO over 30 days of accelerated storage. Lipidomics analysis revealed an increase in TGs and oxidized fatty acids, while sphingolipids, glycerophospholipids, and total lipid content showed significant reductions (p < 0.05). After 30 days, metabolomics combined with bioinformatics analysis identified 13 critical pathways, with linoleic acid metabolism consistently associated with SBFO oxidation. Key oxidation products included 9(S)-HpODE, 9,10,13-TriHOME, and 9,10-DHOME. This study provides potential targets for developing endogenous antioxidants in SBFO and offers new perspectives on the oxidation mechanisms of edible oils.

Keywords: Bioinformatics analysis; Lipidomics; Metabolomics; Oxidation mechanism; Seabuckthorn fruit oil.

MeSH terms

Fatty Acids / chemistry
Fatty Acids / metabolism
Food Storage
Fruit / chemistry
Fruit / metabolism
Hippophae* / chemistry
Hippophae* / metabolism
Lipidomics
Metabolomics
Oxidation-Reduction
Plant Oils* / chemistry
Plant Oils* / metabolism

Substances

Plant Oils
Fatty Acids