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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.
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.
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
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)
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, .