Impact of industrial processing on the phospholipid profile of canned tomatoes (Solanum lycopersicum)

Tomatoes ( Solanum lycopersicum L.) are central to the Mediterranean diet, yet their lipidomic profile remains understudied. This work investigates the impact of industrial processes on the lipidome of canned tomatoes, using hydrophilic interaction liquid chromatography coupled with high-resolution/accuracy mass spectrometry. Major glycerophospholipids were identified and quantified in both ripe and processed samples. The ripe fruits showed high levels of intact phosphatidylglycerol (PG), phosphatidylinositol (PI), phosphatidylethanolamine (PE), and phosphatidylcholines (PC) species, while canned commercial samples revealed a significant increase in their lyso-forms (L), such as LPC 16:0 and LPE 18:2, as evidenced by the outcome of the statistical comparison. These changes raise the possibility that phospholipases are activated during processing, leading to lipid hydrolysis. This study highlights how industrial treatments can reshape the lipidome, offering insights into food quality and biochemical transformations during processing. • Lipidome of canned tomatoes (Solanum lycopersicum) described by HILIC-ESI-FTMS • Ripe fresh samples were compared to industrial peeling processes of canned products • Major glycerophospholipids (GPLs) were identified and quantified • Peeled commercial samples showed an increase in lysophospholipids (LPLs) • Industrial processing pipeline triggers the activation of phospholipases