Dataset showing the relationship between terpenes, antioxidants and polyphenols in protecting ester and ether linked glycerophospholipids of grilled beef and moose meat marinated with unfiltered beer from oxidation

This article presents the associated data set in the research article entitled “Assessing beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat” published in Meat Science [1], demonstrating the use of unfiltered beer-based marinades in improving the nutritional quality of grilled ruminant meat by suppressing the degradation of health-promoting ester and ether-linked PC and PE the most predominant glycerophospholipids (GPL) in meat. High throughput lipidomics analysis was conducted using high-resolution accurate mass tandem mass spectrometry (UHPLC—HRAMS/MS-MS) to profile the meat lipids following marination and grilling. The marinades were composed of a combination of unfiltered beers, fruits, herbs and spices. The data presented show the retention levels of ether as well as ester linked PC and PE molecular species; Pearson's correlations for the associations between antioxidants, phenolics, volatile oxygenated terpenes, oxidation status and preserved phospholipid species in the marinated grilled meats. There are many studies demonstrating cooking effects on fatty acid composition of meat phospholipids in the literature. However, information on how marination and grilling affects intact ether and ester linked PC and PE composition in grilled ruminant meats is limited. As such, this dataset provides useful information on the preservation of ruminant meat ester and ether-linked glycerophospholipid composition following marination with unfiltered beer-based marinades and meat preparation via grilling. Specifically, this data demonstrate the preservation of ether and ester linked PC and PE enriched with essential ω3 and ω6 fatty acids from degradation during grilling. For additional insights see [1] DOI: 10.1016/j.meatsci.2020.108271.

lics, volatile oxygenated terpenes, oxidation status and preserved phospholipid species in the marinated grilled meats. There are many studies demonstrating cooking effects on fatty acid composition of meat phospholipids in the literature. However, information on how marination and grilling affects intact ether and ester linked PC and PE composition in grilled ruminant meats is limited. As such, this dataset provides useful information on the preservation of ruminant meat ester and ether-linked glycerophospholipid composition following marination with unfiltered beer-based marinades and meat preparation via grilling. Specifically, this data demonstrate the preservation of ether and ester linked PC and PE enriched with essential ω3 and ω6 fatty acids from degradation during grilling. For additional insights see [1] DOI: 10 Tables  How data were  acquired Data were acquired by the extraction of meat lipids from marinated and unmarinated grilled meats and subsequent analysis of intact PC and PE lipid species by UHPLC -HRAMS/MS-MS. Raw lipid data was processed using LipidSearch 4.2 (Mitsui Knowledge Industry, Tokyo, Japan) and Xcalibur 4.0 (Thermo Fisher Scientific, Ontario, Canada) softwares to detect PC and PE lipid species. Detected PE and PE lipid species were identified and semi-quantified using the peak areas based on internal standard normalization, and concentrations were expressed as nmol%. Total ether and ester linked PC and PE content (mg/100 g FW meat) of grilled meat samples was also calculated based on standard curves generated from authenticated PC and PE standards contained in SPLASH® Lipidomix® Mass Spec Standard (Avanti Polar Lipids, Alabama, USA). Data format Raw Analyzed Parameters for data collection Lipids were extracted from marinated and unmarinated grilled beef and moose meat by Folch method [ 2 , 3 ]. Extracted lipids were resolved using an Accucore C30 RP column (150 × 2 mm I.D., particle size: 2.6 μm, pore diameter: 150 Å ; Thermo Fisher Scientific, ON, Canada) installed on a Dionex Ultimate 30 0 0 ultra-high performance liquid chromatography (UHPLC) system coupled to a Q-Exactive Orbitrap high resolution mass spectrometer (Thermo Fisher Scientific, ON, Canada) [4] . Description of data collection Three replicates ( n = 3) were employed per experimental treatment. One-way analysis of variance (ANOVA) was used to determine if there were significant differences between PC and PE retained in the marinated grilled meats compared to the control. Where treatment effects were significant, the means were compared with Fisher's Least Significant Difference (LSD), at α = 0.05. Pearson's correlation coefficients were used to determine associations between preserved PC and PE species, antioxidant activities, phenolic contents, oxygenated terpenes, and oxidation status of marinated grilled meat samples. All statistical analysis was performed using XLSTAT Premium Version (Addinsoft, NY, USA

Value of the Data
• The functional and nutritional properties of dietary GPL depend on their structure and fatty acid compositions. The levels of GPL molecular species in unfiltered beer-based marinated grilled beef and moose meat provides useful information on effects of dietary antioxidants, polyphenols and volatile oxygenated monoterpenes on the retention, composition and nutritional quality of grilled ruminant meats. • The correlations between GPL molecular species, antioxidants, polyphenols, volatile oxygenated monoterpenes and the oxidation status of grilled meats provides a promising strategy to reduce oxidative degradation of meat GPL. This approach could be very effective in producing grilled meat with superior dietary lipids, antioxidants, and nutritional quality. • The data will help to better understand the potential benefits of unfiltered beer-based marinades in preserving the nutritional quality and health promoting dietary lipids in grilled meat.

Data Description
The data set contains retention levels of intact ether and ester linked PC and PE species detected in unfiltered beer-based marinated grilled meat samples, as well as the Pearson's correlations tables showing association of antioxidants, polyphenols, volatile oxygenated terpene compounds present in the marinades and the preserved ether and ester linked PC and PE species in the grilled meats. The relationship between preservation of PC and PE species and oxidation levels of marinated grilled meats is also included to show the reduction in oxidation levels with marination using the unfiltered beer-based marinades. Fig. 1 shows retention levels of ether PC (ePC), diacyl PC (dPC), ether PE (ePE), and diacyl PE (dPE) molecular species in marinated grilled beef and moose meats while Figure 3 shows retention levels of ester linked lyso PC (LPC), lyso PE (LPE) as well as ether linked lyso PC(eLPC), and lyso PE (eLPE) molecular species in marinated grilled beef and moose meats. Table 1 shows Pearson's correlation coefficients for relationships between antioxidant activities, phenolic contents, volatile oxygenated terpenes, oxidation status, and the preserved ePC molecular species in grilled moose and beef meats. Table 2 and Table 3 show Pearson's correlation coefficients for relationships between antioxidant activities, phenolic contents, volatile oxygenated terpenes, oxidation status, and the preserved dPC molecular species in grilled moose and beef respectively. In similar fashion, Table 4 and Table 5 show Pearson's correlation coefficients for relationships between antioxidant activities, phenolic contents, volatile oxygenated terpenes, oxidation status, and the preserved ePE and dPE molecular species in grilled moose and beef respectively. The raw data file is included as supplementary material in this data in brief article.

Standards and reagents
SPLASH® Lipidomix® Mass Spec Standard (Product Number 330707) was purchased from Avanti Polar Lipids (Alabama, USA), and was used to generate standard calibration curves for quantification of PC and PE in grilled meats. All other reagents were purchased from Sigma Aldrich (Ontario, Canada) and were of analytical grade. All solvents used were of HPLC grade from VWR International (Ontario, Canada).

Extraction and analysis of antioxidants, polyphenols and pro-oxidants
Detailed procedures for extraction and colorimetric analysis of antioxidants, polyphenols and pro-oxidants are same as described in our previous publications [ 3 , 5 ]. Briefly, total polyphenol and antioxidant analyses were based on the Folin-Ciocalteu (FC) and ABTS antioxidant methods respectively [ 6 , 7 ], while oxidation status was assessed by the method of Erel, 2005 [8] . Results from the ABTS method were corroborated by measuring total antioxidant content using Ferric reducing antioxidant power (FRAP) method [9] . Four experimental replicates of meat treatments were used for colorimetric analyses ( n = 4)[1, 3].

Extraction and LC-MS analysis of meat lipids
Prior to lipid extraction, grilled meat samples were homogenized, and lipids extracted in triplicate ( n = 3) from ground portions (1 g) according to the Folch method by mixing with 2 mL chloroform/methanol (2:1, v/v) [ 2 , 3 ]. To this mixture, 1 mL of 0.25% KCl was added and the sample vortexed and centrifuged. The organic phase was then recovered and pooled into clean pre-weighed vials, and the extracts evaporated to dryness under nitrogen to determine the extracted lipid weight. Prior to LC-MS analysis, meat lipids were reconstituted in 1 mL of chloroform/methanol (2:1). Procedures for LC-MS analysis are same as described in our previous publications [ 10 , 11 ]. Lipid concentrations were expressed on mg/100 g meat and nmol% basis. The difference between lipid molecular species levels in marinated and unmarinated grilled meat samples was calculated using the equation [1] : % retention/loss = mar inated − unmar inated unmarinated * 100

Extraction and analysis of meat volatile oxygenated terpene components by SPME-GC/MS
The procedure for extraction and analysis of meat volatile components including oxygenated terpenes by solid phase microextraction coupled to gas chromatography/mass spectrometry (SPME-GC/MS) is the same as described in our previous publications [ 3 , 5 ]. Briefly, three experimental replicates of meat treatments were used for SPME-GC/MS analysis of volatile oxygenated terpenes ( n = 3). Detailed results and discussion of SPME-GC/MS analysis of volatile oxygenated terpenes in grilled meat samples are provided in our previous publication [ 1 , 5 ].

Data processing
Processing of raw lipid data using LipidSearch 4.2 (Mitsui Knowledge Industry, Tokyo, Japan) and Xcalibur 4.0 (Thermo Fisher Scientific, Ontario, Canada) softwares are same as described in our previous publications [ 1 , 10 , 11 ]. Briefly, LipidSearch parameters used for processing were as follows: target database: Q Exactive; precursor tolerance: 5 ppm; product tolerance: 5 ppm; product ion threshold: 5%; m-score threshold: 2; Quan m/z tolerance: ±5 ppm; Quan RT (retention time) range: ± 1 min; use of all isomer filter and ID quality filters A, B, and C; Adduct ions: + NH 4 and + H for positive ion mode, + HCOO and −H , for negative ion mode. The alignment parameters were first optimized using lipid standards before being applied to targeted lipidomics analysis. Positions of the fatty acyls (fatty acids) present in the GPL molecular species found in the samples evaluated were identified based on the fragmentation patterns of the MS/MS spectra, and manually confirmed using Xcalibur 4.0 according to the well-recognized rules established by tandem mass spectrometry [12] .