A Novel Technique for Redox Lipidomics Using Mass Spectrometry: Application on Vegetable Oils Used to Fry Potatoes

Jeremy P. Koelmel, Juan J. Aristizabal-Henao, Zhixu Ni, Maria Fedorova, Shunji Kato, Yurika Otoki, Kiyotaka Nakagawa, Elizabeth Z. Lin, Krystal J. Godri Pollitt, Vasilis Vasiliou, Joy D. Guingab, Timothy J. Garrett, Traycie L. Williams, John A. Bowden, Meera Penumetcha

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


Vegetables oils, rich in polyunsaturated fatty acids, are vulnerable to oxidation during manufacturing, processing, and food preparation. Currently, individual oxidation products are not well characterized, and hence, the health impacts of these unique lipid species remain unknown. Here, we introduce an extensive oxidized lipidomics in silico tandem mass spectrometry library and integrate these libraries within a user-friendly software covering a comprehensive redox lipidomics workflow. We apply this workflow to olive, soy, and walnut cooking oil; comparing unheated oil, oil after deep frying potatoes, and oil after oven frying potatoes. We annotated over a thousand oxidized triglycerides across 273 features (many coeluted). This software was validated against traditional chemical assays of oxidation, known oxidized lipids in castor oil, synthesized standards, and an alternate software LPPtiger. Development of these new software programs for redox lipidomics opens the door to characterize health implications of individual oxidation products.

Original languageEnglish
Pages (from-to)1798-1809
Number of pages12
JournalJournal of the American Society for Mass Spectrometry
Issue number7
Publication statusPublished - 2021 Jul 7


  • baking
  • frying
  • high-resolution mass spectrometry
  • LipidMatch
  • lipidomics
  • liquid chromatography
  • LPPtiger
  • mass spectrometry
  • oxidation
  • oxidized oils
  • oxidized triglycerides
  • rancid
  • redox lipidomics
  • software
  • triglycerides


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