A Novel Technique for Redox Lipidomics Using Mass Spectrometry: Application on Vegetable Oils Used to Fry Potatoes

Vegetables oils,
rich in polyunsaturated fatty acids, are vulnerable
to oxidation during manufacturing, processing, and food preparation.
Currently, individual oxidation products are not well characterized,
and hence, the health impacts of these unique lipid species remain
unknown. Here, we introduce an extensive oxidized lipidomics in silico tandem mass spectrometry library and integrate
these libraries within a user-friendly software covering a comprehensive
redox lipidomics workflow. We apply this workflow to olive, soy, and
walnut cooking oil; comparing unheated oil, oil after deep frying
potatoes, and oil after oven frying potatoes. We annotated over a
thousand oxidized triglycerides across 273 features (many coeluted).
This software was validated against traditional chemical assays of
oxidation, known oxidized lipids in castor oil, synthesized standards,
and an alternate software LPPtiger. Development of these new software
programs for redox lipidomics opens the door to characterize health
implications of individual oxidation products.