TY - JOUR
T1 - A Novel Technique for Redox Lipidomics Using Mass Spectrometry
T2 - Application on Vegetable Oils Used to Fry Potatoes
AU - Koelmel, Jeremy P.
AU - Aristizabal-Henao, Juan J.
AU - Ni, Zhixu
AU - Fedorova, Maria
AU - Kato, Shunji
AU - Otoki, Yurika
AU - Nakagawa, Kiyotaka
AU - Lin, Elizabeth Z.
AU - Godri Pollitt, Krystal J.
AU - Vasiliou, Vasilis
AU - Guingab, Joy D.
AU - Garrett, Timothy J.
AU - Williams, Traycie L.
AU - Bowden, John A.
AU - Penumetcha, Meera
N1 - Funding Information:
Financial support from the German Federal Ministry of Education and Research (BMBF) within the framework of the e:Med research and funding concept for SysMedOS project (to M.F.) are gratefully acknowledged. M.P. was funded by the Research Dietetic Practice Group/Sugar Association pilot grant.
Publisher Copyright:
© 2021 American Chemical Society.
PY - 2021/7/7
Y1 - 2021/7/7
N2 - 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.
AB - 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.
KW - LPPtiger
KW - LipidMatch
KW - baking
KW - frying
KW - high-resolution mass spectrometry
KW - lipidomics
KW - liquid chromatography
KW - mass spectrometry
KW - oxidation
KW - oxidized oils
KW - oxidized triglycerides
KW - rancid
KW - redox lipidomics
KW - software
KW - triglycerides
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U2 - 10.1021/jasms.1c00150
DO - 10.1021/jasms.1c00150
M3 - Article
C2 - 34096708
AN - SCOPUS:85108650631
SN - 1044-0305
VL - 32
SP - 1798
EP - 1809
JO - Journal of the American Society for Mass Spectrometry
JF - Journal of the American Society for Mass Spectrometry
IS - 7
ER -