Mr Gilbert Ampem

Research project: Characterisation of Peroxidation Products and their Suppression Activities and the Influence of Trace Metals in Oils: An Investigation by Nuclear Magnetic Resonance and Inductively Coupled Plasma Optical Emission Spectroscopies

Abstract

Cytotoxic and genotoxic peroxidation products are generated in oils. These are normally catalyzed by heat in standard frying practices. Prolonged storage duration and certain storage conditions may also result in the formation of peroxidation products in oils. When passively transferred to food and ingested, these may give rise to deleterious health effects. This project will explore the establishment and implementation of NMR spectroscopy to firstly, map the patterns of peroxidation products in oils undergoing oxidation at several different levels. It will also involve the development and testing of chemical (novel regenerating/self-regenerating antioxidants, polydimethylsiloxane, zeolites, and cerium oxide formulations) and chemical-free (partial oil substitutions and culinary oil blending) treatments to suppress the formation of peroxidation products in oils. The project will also address how trace metals, analysed by ICP-OES, impact the evolution of peroxidation products in oils.

  • Research degree: PhD
  • Title of project: Characterisation of Peroxidation Products and their Suppression Activities and the Influence of Trace Metals in Oils: An Investigation by Nuclear Magnetic Resonance and Inductively Coupled Plasma Optical Emission Spectroscopies
  • Research supervisor: Professor Declan Naughton
  • Other research supervisor: Professor Adam Le Gresley

Biography

To develop my competence as an expert in medicinal chemistry and other aspects of drug design and synthesis for the greatest benefit to mankind and also, become a productive biochemist and food scientist with strong research skills thereby contributing immensely to human nutrition and human health and its issues through teaching, research and outreach activities.

Areas of research interest

  • Pharmarcology
  • Toxicology
  • Pharmacy
  • Biochemistry
  • Food science

Qualifications

  • Associate Fellow of the Higher Education Academy (AFHEA), Kingston University, United Kingdom
  • MSc Food Science (Cum Laude), Stellenbosch University, South Africa
  • BSc Biochemistry (First Class Honours), University of Cape Coast, Ghana

Funding or awards received

  • Doctoral Training Alliance Scholarship (PhD)
  • SHARE Capacity Intra-Africa, Caribbean and Pacific (Intra-ACP) Mobility Scholarship (MSc)
  • Overall Best Graduating Biochemistry Student (BSc)

Publications

  • Le Gresley, A., Ampem, G., Grootveld, M., & Naughton, D. P. (2022). 1H NMR Characterisation of the Peroxidative Stability of Laboratory-Made Culinary Oil Blend Formulations Subjected to Continuous Stirred Thermal Oxidation Processes. Food Research International /Completed\
  • Ampem, G., Le Gresley, A., Grootveld, M., & Naughton, D. P. (2022). High-Resolution 1H NMR Analysis of the Thermal Oxidative Susceptibilities of Culinary Oils Exposed to Continuous and Discontinuous Thermal Oxidation Processes at 180?. Journal of Food and Drug Analysis /Completed\
  • Ampem, G., Le Gresley, A., Grootveld, M. & Naughton, D. P. (2022). Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques. Foods, 11, 1864. doi.org/10.3390/foods11131864.
  • Ampem, G., Le Gresley, A., Grootveld, M., De Mars, S. & Naughton, D. P. (2022). The Impact of Partial Oil Substitution and Trace Metal Ions on the Evolution of Peroxidation Products in Thermally Stressed Culinary Oils. Food Chemistry, 375, doi.org/10.1016/j.foodchem.2021.131823. March 2022 Kingston University Achievement Award.
  • Ampem, G., Le Gresley, A., Grootveld, M. & Naughton, D. P. (2021). The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-oxidised Sunflower Oil: Influence of Stirring Processes. Frontiers in Nutrition, doi: 10.3389/fnut.2021.721736. March 2022 Kingston University Achievement Award.
  • Le Gresley, A., Ampem, G., De Mars, S., Grootveld, M. & Naughton, D. P. (2021). "Real-World" Evaluation of Lipid Oxidation Products and Trace Metals in French Fries from Two Chain Fast-Food Restaurants. Frontiers in Nutrition, 8:620952. doi: 10.3389/fnut.2021.620952. January 2021 Kingston University Achievement Award.
  • Percival, B. C., Wann, A., Zbasnik, R., Schlegel, V. Edgar, M., Zhang, J., Ampem, G., Wilson, P., Le Gresley, A., Naughton, D. & Grootveld, M. (2020). Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product. Nutrients, 12 (3): 753–783. doi: 10.3390/nu12030753.
  • Le Gresley, A., Ampem, G., Grootveld, M., Percival B. C. & Naughton, D. P. (2019). Characterisation of Peroxidation Products Arising from Culinary Oils Exposed to Continuous and Discontinuous Thermal Degradation Processes. Food and Function, 10: 7952–7966. doi.org/10.1039/C9FO02065A. May 2020 Kingston University Achievement Award.
  • Percival B., Savel, E., Ampem, G., Gibson, M., Edgar, M., Jafari, F., Woodason, K., Frederick, K., Wilson, P. & Grootveld, M. (2019). Molecular Composition of and Potential Health Benefits Offered by Natural East African Virgin Sunflower Oil Products: A 400 MHz 1H NMR Analysis Study. International Journal of Nutrition, 3 (3): 22–43. doi: 10.14302/issn.2379-7835.ijn-19-2677. 
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Number of items: 1.

Article

Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin, De Mars, Simon and Naughton, Declan P. (2022) The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils. Food Chemistry, 375, p. 131823. ISSN (print) 0308-8146

This list was generated on Wed Jun 29 05:46:27 2022 BST.

Conference papers

  • Ampem, G., Le Gresley, A., Grootveld, M., & Naughton, D. P. (2022). Analysis of fatty acyl groups: an investigation by 1H, COSY and TOCSY at 600.13 MHZ NMR frequency. Zakopane Ampere NMR School \Submitted/ 
  • Ampem, G., Fawole, O. A., & Opara, U. L. (2018). Quality Indices and Bioactive Contents of Pomegranate Oil. In: VII International Conference on Managing Quality in Chains (MQUIC2017) and II International Symposium on Ornamentals in association with XIII International Protea Research Symposium. Acta Horticulturae, doi: 10.17660/ActaHortic.2018.1201.4