Evaluation of Lipid Peroxidation Process Using MS/MS, HPLC-MS/MS, and Chiral Stationary Phase-HPLC-MS/MS

Abstract

Lipid is one of the important molecules in vivo and in foods, whereas the molecule is easily converted to lipid hydroperoxide by several oxidation processes (i.e., enzymatic oxidation, auto-oxidation and photo-oxidation). The resultant lipid hydroperoxide is believed to be closely involved in aging, diseases and food deterioration. However, there is still little information on the lipid peroxidation mechanism in vivo and in foods, mainly due to analytical limitation. To clear the issue, analysis of lipid hydroperoxide isomers has recently received a lot of attention, because specific lipid hydroperoxide isomers are generated by each oxidation process (enzymatic oxidation, auto-oxidation and photo-oxidation). Here we review the recent literature on the MS/MS, HPLC-MS/MS, and chiral stationary phase-MS/MS analysis of isomers of lipid hydroperoxide such as fatty acid hydroperoxide and phospholipid hydroperoxide.