Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms.

The study investigated the lipid oxidation of pumpkin seed kernels (PSK) under different storage conditions (room temperature, vacuum-room temperature, refrigeration, and vacuum-refrigeration) using HPLC-MS and GC–MS. Experimental results found the vacuum-refrigeration group showed the lowest PV (0.24 g/100 g), diene (8.68), hexanal (356.64 ± 16.06 ng/g), and nonanal (132.05 ± 8.38 ng/g) after a 9-month storage. A total of 586 lipids, including 6 classes and 27 subclasses, were detected, 46 of which showed significant differences. Refrigeration samples had the highest diacylglycerol content, while room temperature samples demonstrated the highest triacylglycerol and phosphatidylcholine content. Differential lipid metabolite analyses indicated that storage conditions mainly affected glycerolipid metabolism, glycerophospholipid metabolism, and sphingolipid metabolism pathways in PSK, while glycerolipid and glycerophospholipid metabolism were still dominant. It revealed that refrigeration was more effective than vacuum in inhibiting the oxidation of PSK. These findings could offer valuable references for the storage, transportation, preservation, and the development and utilization of PSK. [Display omitted] • Aldehydes and alcohols were main differential flavor compounds in PSK. • Storage conditions significantly impacted the lipid oxidation degree of PSK. • 589 lipid metabolites, including 6 classes and 27 subclasses, were identified. • Lipid metabolism pathways in PSK under different storage conditions were revealed. [ABSTRACT FROM AUTHOR]