Identification, Characterization and Quantification of Lipid Peroxidation Products in Re-used Deep Fried Oil from Food Vendors in South Eastern Nigeria
Ezenwali, Moses Obinna *
Department of Applied Biochemistry, Faculty of Biological Sciences, Enugu State University of Science and Technology, Enugu State, Nigeria and Brain-Phosphorylationship Scientific Solution Services, 5th Floor, Right Wing No.9 Ogui Road Enugu, Enugu State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This research work aims to identify, characterize and quantify the presence of cytotoxic lipid peroxidation products in re-used deep fried culinary oil collected from different fast food vendors within (Enugu, Ebonyi, Anambra, Abia and Imo) States in Eastern Nigeria. Hundred milliliter (100 mL) of re-used deep fried vegetable oil collected from different fast food vendors within these States, were subjected to characterization, and further identification and quantification of end products of lipid peroxidation level using thiobarbituric acid reactive substances (TBARS) method, slightly modified ferrous oxidation-xylenol orange assay method (FOX2 assay) and Gas chromatography-mass spectrometry (GC-MS) analysis. Our findings indicate significant (p<0.05) increase in aldehyde groups, lipid hydroperoxide concentrations, saponification values, rancidity, percentage free fatty acid values, acid values, and remarkable decrease in iodine values in comparison with fresh refined vegetable oil. Our result from Gas chromatography-mass spectrometry analysis of methylated re-used deep fried vegetable oil detected, Cholest-5-en-3-ol (3β)-propanoate an already established inducer of echinocytic transformation of human erythrocytes. The failure of methylation process to capture very short chain hydrocarbons necessitated the use of derivitazation method, which was able to detected already established cytotoxic product namely; trans, trans-2,4-decadienal, a highly reactive and pro-apoptotic α, β-unsaturated aldehyde capable of initiating nitrative/oxidative stress.
Keywords: Lipid Peroxidation Products, re-used, food vendors, palm oil, deep fried oil