Dr Gilbert Ampem

Gilbert Ampem

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Research project: Characterisation of the Evolution and Suppression Activities of Peroxidation Products and the Oxidising Potential 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 catalyzed by heat, redox-active metals, photosensitizing pigments, radicals, and certain wavelengths of photons of light 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 high field Nuclear Magnetic Resonance and Inductively Coupled Plasma Optical Emission Spectroscopies to firstly, map the patterns of peroxidation products in thermally and non-thermally stressed commercially available and formulated oils, as well as in oils extracted from fried foods at several different levels. The project will also involve the development and testing of chemical (antioxidants, polydimethylsiloxane, zeolites, and cerium oxide) and non-chemical (partial oil substitutions and oil blending) treatments to suppress the formation of peroxidation products in oils.

  • Research degree: PhD
  • Title of project: Characterisation of the Evolution and Suppression Activities of Peroxidation Products and the Oxidising Potential 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

  • PhD Pharmacology, Toxicology, and Pharmacy, Kingston University, United Kingdom
  • 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

  • Ampem G, Le Gresley A, Grootveld M, Naughton DP. 1H NMR Analyses of the Impact of Nanosized Particles and Molecular Sieves in Suppressing the Evolution of Lipid Oxidation Products in Thermally Stressed Hemp Seed Oil. /Completed\
  • Ampem G, Le Gresley A, Grootveld M, Naughton DP. Classification of Culinary Oils  Based on their Susceptibility to Continuous and Discontinuous Thermally Induced Production of Peroxidation Products at a Frying Temperature of 180?: Investigation by High-Field 1H NMR Spectroscopy. /Completed\
  • Ampem G, Le Gresley A, Grootveld M, Naughton DP. High-Field 1H NMR Analyses of Continuously Stirred Thermo-induced Peroxidation Products Characterised in Laboratory-Generated Culinary Oil Admixture Formulations. /Completed\
  • Ampem G, Le Gresley A, Grootveld M, De Mars S, Naughton DP. Investigating the Peroxidative Stabilities of Culinary Oils by 1H NMR Spectroscopy: Influence of Storage Conditions and Durations. /Completed\
  • Ampem G, Le Gresley A, Grootveld M, De Mars S, Naughton DP. The Influence of Thermal Stress at 180? and Trace Metal Ions on the Peroxidative Susceptibilities of Unrefined East African Sunflower oils. /Completed\
  • Ampem G, Le Gresley A, Grootveld M, Naughton DP. Evaluating the Impact of Antioxidants in Suppressing the Evolution of Lipid Oxidation Products in Thermo-oxidised Hemp Seed Oil. /Completed\
  • Le Gresley A, Ampem G, Grootveld M, Naughton DP. Suppressing Thermo-Induced Peroxidation Products in Peroxidatively-Susceptible Frying Oils by the Employment of Culinary Oil Blend Formulations. Journal of Food Composition and Analysis. 2023. \Submitted/
  • Ampem G, Le Gresley A, Grootveld M, Naughton DP. High-Resolution 1H NMR Analysis of Continuous and Discontinuous Thermo-Oxidative Susceptibility of Culinary Oils during Frying at 180?. Journal of Food and Drug Analysis. 2023,31(1): 95–115. https://doi.org/10.38212/2224-6614.3439. March 2023 Kingston University Achievement Award.
  • Ampem G, Le Gresley A, Grootveld M, Naughton DP. 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. 2022;11(13): 1864. https://doi.org/10.3390/foods11131864. July 2022 Kingston University Achievement Award.
  • Ampem G, Le Gresley A, Grootveld M, De Mars S, Naughton DP. The Impact of Partial Oil Substitution and Trace Metal Ions on the Evolution of Peroxidation Products in Thermally Stressed Culinary Oils. Food Chemistry. 2022;375. https://doi.org/10.1016/j.foodchem.2021.131823. March 2022 Kingston University Achievement Award.
  • Ampem G, Le Gresley A, Grootveld M, Naughton DP. The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-oxidised Sunflower Oil: Influence of Stirring Processes. Frontiers in Nutrition. 2021;8: 721736. https://doi.org/10.3389/fnut.2021.721736. March 2022 Kingston University Achievement Award.
  • Le Gresley A, Ampem G, De Mars S, Grootveld M, Naughton DP. "Real-World" Evaluation of Lipid Oxidation Products and Trace Metals in French Fries from Two Chain Fast-Food Restaurants. Frontiers in Nutrition. 2021;8: 620952. https://doi.org/10.3389/fnut.2021.620952. January 2021 Kingston University Achievement Award.
  • Percival BC, Wann A, Zbasnik R, Schlegel V, Edgar M, Zhang J, Ampem G, Wilson P, Le Gresley A, Naughton D, Grootveld M. 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. 2020;12(3): 753–83. https://doi.org/10.3390/nu12030753
  • Le Gresley A, Ampem G, Grootveld M, Percival BC, Naughton DP. Characterisation of Peroxidation Products Arising from Culinary Oils Exposed to Continuous and Discontinuous Thermal Degradation Processes. Food and Function. 2019;10: 7952–66. https://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. 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. 2019;3(3): 22–43. https://doi.org/10.14302/issn.2379-7835.ijn-19-2677
  • Ampem G. Characterisation of the Evolution and Suppression Activities of Peroxidation Products and the Oxidising Potential of Trace Metals in Oils: An Investigation by Nuclear Magnetic Resonance and Inductively Coupled Plasma Optical Emission Spectroscopies. Doctoral Thesis, Kingston University; 2022.
  • Ampem G. Quality Attributes of Pomegranate Fruit and Co-Products Relevant to Processing and Nutrition. Master's Thesis, Stellenbosch University; 2017.
Jump to: Article | Conference or Workshop Item | Thesis
Number of items: 5.

Article

Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin and Naughton, Declan P (2023) High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180℃. Journal of Food and Drug Analysis, 31(1), pp. 95-115. ISSN (print) 1021-9498

Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin and Naughton, Declan 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(13), p. 1864. ISSN (online) 2304-8158

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

Conference or Workshop Item

Page, Nigel, Piner, Jacqui, Baker, Amanda, Mador, Martha, Ampem, Gilbert, Ademisoye, Victoria, Sealy, Olivia and Sengulay-Thomas, Zion (2022) Design of an inclusive programme to encourage more Black students to engage and embrace careers in the pharmaceutical industry. In: Horizons in STEM Higher Education Conference : Making Connections, Innovating and Sharing Pedagogy; 29-30 June 2022, London, U.K.. (Unpublished)

Thesis

Ampem, Gilbert (2022) Characterisation of the evolution and suppression activities of peroxidation products and the oxidising potential of trace metals in oils : an investigation by nuclear magnetic resonance and inductively coupled plasma optical emission spectroscopies. (PhD thesis), Kingston University, .

This list was generated on Fri Sep 22 06:05:33 2023 BST.

Conference papers

  • Ampem G, Le Gresley A, Grootveld M, Naughton DP. Analysis of Fatty Acyl Groups: An Investigation by 1H, COSY and TOCSY at 600.13 MHz NMR Frequency. In: AMPERE Nuclear Magnetic Resonance Summer School, June 19–25 2022, Zakopane, Poland. 2022. \Submitted/
  • Ampem G, Fawole OA, Opara UL. 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, September 4–7, 2017, Stellenbosch, South Africa. Acta Horticulturae: 2018. https://doi.org/10.17660/ActaHortic.2018.1201.4

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