Abstract
Phospholipids (PLs) play a crucial role in the nutraceutical field due to their various health benefits, including supporting acetylcholine production, enhancing cell membrane fluidity, and promoting cognitive functions. This study aimed to investigate the PL composition of selected agri-foods, including grains, vegetables, and fruits, and assess the effects of cooking methods. The major PLs identified in most agri-foods were phosphatidylethanolamine (PE) and phosphatidylcholine (PC). Additionally, lyso-phosphatidylethanolamine and lyso-phosphatidylcholine were found in rice, grains, and wheat, while N-acyl-phosphatidylethanolamine was detected in grains, wheat, and some vegetables. Phosphatidylinositol was present in fruits and vegetables, and phosphatidylserine was exclusively found in mushrooms. The PL composition was influenced by cooking methods, with boiling, steaming, blanching, and roasting increasing the PL content, while salting tended to decrease it. Although most agri-foods contained higher levels of PC than PE, citrus fruits under long-term low-temperature storage had significantly more PE than PC. This study established a PL database for the selected agri- and processed/cooked foods, providing insights into changes in PL composition and content based on cooking methods. Given the important health functions of each PL, consuming various agri-foods and incorporating different cooking methods for optimal health benefits is advisable.