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Open AccessArticle

Integrated Profiling of Fatty Acids, Sterols and Phenolic Compounds in Tree and Herbaceous Peony Seed Oils: Marker Screening for New Resources of Vegetable Oil

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College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
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Institute of Oil and Natural Product, Huaqiao University, Xiamen 361021, China
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Shandong Institute for Food and Drug Control, Jinan 250101, China
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Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
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Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
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Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
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Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, E-18071 Granada, Spain
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(6), 770; https://doi.org/10.3390/foods9060770
Received: 27 May 2020 / Revised: 6 June 2020 / Accepted: 9 June 2020 / Published: 11 June 2020
(This article belongs to the Special Issue Novel Foods and Nutritional Function)
Tree peonies (Paeonia ostii and Paeonia rockii) are popular ornamental plants. Moreover, these plants have become oil crops in recent years. However, there are limited compositional studies focused on fatty acids. Therefore, this work aims to reveal compositional characteristics, regarding fatty acids, sterols, γ-tocopherol and phenolic compounds, of tree peony seed oils from all major cultivation areas in China, and to compare with herbaceous peony seed oil. For that, an integrative analysis was performed by GC-FID, GC-MS and UHPLC-Q-TOF-MS technologies. The main fatty acid was α-linolenic acid (39.0–48.3%), while β-sitosterol (1802.5–2793.7 mg/kg) and fucosterol (682.2–1225.1 mg/kg) were the dominant phytosterols. Importantly, 34 phenolic compounds, including paeonol and “Paeonia glycosides” (36.62–103.17 μg/g), were characterized in vegetable oils for the first time. Conclusively, this work gives new insights into the phytochemical composition of peony seed oil and reveals the presence of bioactive compounds, including “Paeonia glycosides”. View Full-Text
Keywords: tree peony seed oil; fatty acids; sterols; phenolic compounds; UHPLC-Q-TOF-MS/MS tree peony seed oil; fatty acids; sterols; phenolic compounds; UHPLC-Q-TOF-MS/MS
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MDPI and ACS Style

Wang, X.; Li, C.; Contreras, M.M.; Verardo, V.; Gómez-Caravaca, A.M.; Xing, C. Integrated Profiling of Fatty Acids, Sterols and Phenolic Compounds in Tree and Herbaceous Peony Seed Oils: Marker Screening for New Resources of Vegetable Oil. Foods 2020, 9, 770.

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