2021
A Novel Technique for Redox Lipidomics Using Mass Spectrometry: Application on Vegetable Oils Used to Fry Potatoes
Koelmel JP, Aristizabal-Henao JJ, Ni Z, Fedorova M, Kato S, Otoki Y, Nakagawa K, Lin EZ, Pollitt K, Vasiliou V, Guingab JD, Garrett TJ, Williams TL, Bowden JA, Penumetcha M. A Novel Technique for Redox Lipidomics Using Mass Spectrometry: Application on Vegetable Oils Used to Fry Potatoes. Journal Of The American Society For Mass Spectrometry 2021, 32: 1798-1809. PMID: 34096708, DOI: 10.1021/jasms.1c00150.Peer-Reviewed Original Research
2020
Quantifying Oxidized Lipids in Oven Fried and Deep Fried Potatoes: A Three-Way Analysis by LOI, Chemical Assays, and Lipidomics
Williams T, Plummer P, Blackburn M, Garrett T, Vasiliou V, Koelmel J, Penumetcha M. Quantifying Oxidized Lipids in Oven Fried and Deep Fried Potatoes: A Three-Way Analysis by LOI, Chemical Assays, and Lipidomics. Current Developments In Nutrition 2020, 4: nzaa052_058. PMCID: PMC7258046, DOI: 10.1093/cdn/nzaa052_058.Peer-Reviewed Original ResearchLipid oxidation indicesChemical assaysConjugated trienesConjugated dienesLipid oxidationStandard chemical methodsChemical methodsStandard chemical assaysMass spectrometryWalnut oilOxidationType of oilP-anisidine valuesMore oxidationOil samplesToxic chemicalsLipidomic analysisOxidation indexOlive oilOxidized lipidsLOI valueOilRelative amountsSpectrometryDiene