Quality deterioration of Huajiao (Zanthoxylum bungeanum) seed oil during autooxidation: non-targeted flavoromics and lipidomics analysis

Huajiao seed oil exhibits remarkable nutritional value owing to its abundant content of unsaturated fatty acids. However, its susceptibility to oxidative degradation continues to be a critical concern. Therefore, this study investigated the basic quality of Huajiao seed oil at varying oxidation degrees and dynamically tracked changes in its volatile compounds and lipid profiles using flavoromic and lipidomic approaches. During oxidation, seed oil color gradually shifted from orange-yellow to light yellow. Additionally, the α-tocopherol, squalene, and carotenoid levels progressively declined. After 15 days of oxidation, the linoleic and α-linolenic acid content markedly decreased, whereas the oleic acid, ( E )-2-hexenal, and ( E,E )-2,4-decadienal contents substantially increased. Flavoromic analysis revealed that aldehydes were the primary volatile compounds generated during oxidation. Lipidomic data demonstrated that saccharolipid levels considerably increased during oxidation, whereas glycerolipid levels markedly decreased. Overall, this study enhances the understanding of the oxidation process in Huajiao seed oil, which is of great significance for effectively inhibiting or delaying its oxidation.