There is great interest in developing faster and more reliable methods to detect lipid oxidation in food products, particularly in nutraceutical grade fish oils. One aspect of this work has focused on correlating concentrations of volatile lipid oxidation products with sensory analysis of oxidized oils, using multivariate statistics. We are also investigating the mechanisms underlying the antioxidant properties of a phospholipid, an unconventional antioxidant. More recently, we have begun to examine the kinetics of oxidation and to develop rapid methods using
¹H NMR to detect novel lipid oxidation products, including epoxides and alcohols. In addition to NMR, these projects use a variety of instrumental techniques, including gas chromatography (GC), GC-negative chemical ionization mass spectrometry and high performance liquid chromatography.
Xia, W., Budge, S.M. and Lumsden, M. 2015. A new 1H NMR-based technique to determine epoxide concentrations in oxidized oil. Journal of Agriculture and Food Chemistry. DOI: 10.1021/acs.jafc.5b01719
Sullivan Ritter, J.C., Budge, S.M., Jovica,F. and Reid, A.-J. M. 2015. Oxidation rates of triglyceride and ethyl ester fish oils. Journal of the American Oil Chemists’ Society. DOI 10.1007/s11746-015-2612-9.
Reid, A.J. and Budge, S.M. 2014. Identification of unresolved complex mixtures (UCMs) of hydrocarbons in commercial fish oil supplements. Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.6741.
Sullivan Ritter, J.C., Budge, S.M. and Jovica, F. 2013. Quality analysis of commercial fish oil preparations. Journal of the Science of Food and Agriculture 93: 1935-1939. doi: 10.1002/jsfa.5994.
Sullivan Ritter, J.C. and Budge, S.M. 2012. Key lipid oxidation products can be used to predict sensory quality of fish oils with different levels of EPA and DHA. Lipids 47: 1169-1179.