Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity

This study aimed to investigate the effects of maturity on the changes in major lipid metabolites of coffee and their associated pathways. UPLC-ESI-MS/MS was used to compare the lipidomic profiles of coffee beans at five different maturity stages. A total of 516 lipid metabolites across 26 subclasses were identified, with 111 showing significant differences. Glycerolipids (GL) and fatty acyls (FA) were the most abundant, followed by glycerophospholipids (GP), sphingolipids (SP) and prenol lipids (PR). PCA and OPLS-DA analyses demonstrated significant changes in coffee lipids during maturation. Glycerophospholipid metabolism and glycerolipid metabolism were identified as key metabolic pathways, with phosphatidic acid (PA), lysophosphatidic acid (LPA) and diacylglycerol (DG) as key lipid metabolites in these pathways during coffee maturation. Lipids in immature and overripe beans were significantly different from those in mature coffee beans. This study provides a foundational understanding of lipid transformation and flavor profile formation during coffee maturation. [Display omitted] •516 lipids identified across 26 subclasses in coffee beans at five maturity stages.•Glycerolipids (GL) and fatty acyls (FA) were the most abundant lipid classes.•Immature and overripe beans had significantly different lipids compared to mature coffee beans.•Glycerophospholipid metabolism and glycerolipid metabolism are critical metabolic pathways.