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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.
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, 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