LC-MS/MS Analysis of Isoprostanoids in Edible Oils, Vegetables, and Animal Tissues
摘要
Nonenzymatic oxidation of polyunsaturated fatty acids (NEO-PUFA) generates isoprostanoids. These lipid peroxidation products are formed in vivo, post mortem, and during foodFood processes, through lipid autoxidation. They exhibit biological activities and could be indicators or markers of the oxidation status of foodstuff. This chapter describes a simple method for measuring isoprostanoids in edible oils and vegetable or animal tissues using the LC-MS/MS approach. Protocols have been applied in our laboratory to measure the levels of isoprostanoids in various products; examples of data obtained on microalgae and different seeds are presented in annexes.