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Molecules 2018, 23(9), 2212; https://doi.org/10.3390/molecules23092212

Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry

1
Dipartimento di Chimica, Università degli Studi di Bari “Aldo Moro”, Via E. Orabona 4, 70126 Bari, Italy
2
Centro Interdipartimentale SMART, Università degli Studi di Bari “Aldo Moro”, Via E. Orabona 4, 70126 Bari, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Nicola Marchetti and Anna Laura Capriotti
Received: 4 August 2018 / Revised: 28 August 2018 / Accepted: 28 August 2018 / Published: 31 August 2018
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Abstract

Low temperature treatments commonly applied to seafood products have been shown to influence their phospholipid (PL) profile through enzymatic hydrolysis. In the present study, the generation of lysophospholipids (LPL) resulting from this process was systematically investigated for selected, commercially relevant seafood products, namely oysters, clams, octopuses, and shrimps. These products were subjected to thermal treatments like refrigeration or freezing after being purchased as fresh, defrozen, or frozen products depending on the case. The coupling between hydrophilic interaction liquid chromatography (HILIC) and electrospray ionization with high resolution/accuracy Fourier transform mass spectrometry (ESI-FTMS) was exploited to evaluate the PL profile of the cited products, especially the incidence of LPL related to the two main PL classes of seafood products—phosphatidylcholines (PC) and phosphatidylethanolamines (PE)—in the lipid extracts. The lyso forms of PE (LPE) were found to be generally more sensitive than those of PC (LPC) to thermal treatments, usually exhibiting a significant increase upon prolonged refrigeration at 4 °C in all types of investigated products except European flat oysters. Moreover, the distinction between fresh and frozen or defrozen products could be achieved in the case of octopuses and shrimps, respectively. View Full-Text
Keywords: lysophospholipids; seafood products; thermal treatments; hydrophilic interaction liquid chromatography; high resolution mass spectrometry lysophospholipids; seafood products; thermal treatments; hydrophilic interaction liquid chromatography; high resolution mass spectrometry
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Losito, I.; Facchini, L.; Catucci, R.; Calvano, C.D.; Cataldi, T.R.I.; Palmisano, F. Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry. Molecules 2018, 23, 2212.

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