# Impact of of steaming on lipid profile of 10 sweetpotato varieties: LC-ESI-MS/MS comparative analysis

## TL;DR

This study uses LC-ESI-MS/MS to analyze how steaming affects lipid profiles in 10 sweetpotato varieties, revealing changes in fatty acids and glycerolipids that may influence flavor.

## Contribution

The first comprehensive LC-ESI-MS/MS analysis of lipid metabolite changes in sweetpotato varieties before and after steaming.

## Key findings

- Steaming significantly decreased fatty acids content and increased glycerolipids content in all varieties.
- Variety G79 had 1.3 to 1.8 times higher lipid content than other varieties.
- Lipids like fatty acids, triglycerides, and diglycerides may influence sweetpotato flavor.

## Abstract

Lipids play essential roles in cell membrane composition and metabolic processes in plants. In this study, the lipid metabolites of 10 sweetpotato varieties, both before and after being steamed for 40 min, were investigated for the first time using LC-ESI-MS/MS. 581 lipid metabolites were identified, primarily comprising fatty acids, glycerophospholipids, glycerolipids and sphingolipids. The lipid content across all varieties ranged from 2781 to 5335 μg/g, with varieties G79 and P32 exhibiting consistently higher lipid levels in raw and steamed samples. 354 differentially accumulated lipid metabolites were identified among the varieties, predominantly triglycerides within the glycerolipid class. After steaming, the fatty acids content of all varieties decreased significantly by 38–1004 μg/g, while the glycerolipids content increased significantly. Correlation analysis suggested that lipids may influence the flavor characteristics of sweetpotato. This study provides a comprehensive analysis of sweetpotato lipid metabolism and offers a theoretical foundation for future breeding and quality improvement efforts.

•A total of 354 lipid DAMs were identified among sweetpotato varieties.•The lipid content of G79 was 1.3 to 1.8 times that of the other sweetpotatoes.•Fatty acids content decreased and glycerolipids content increased after steaming.•FAs, TGs, DGs affect the flavor of sweetpotato to a certain extent.

A total of 354 lipid DAMs were identified among sweetpotato varieties.

The lipid content of G79 was 1.3 to 1.8 times that of the other sweetpotatoes.

Fatty acids content decreased and glycerolipids content increased after steaming.

FAs, TGs, DGs affect the flavor of sweetpotato to a certain extent.