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The existence of the 1,2‐dicarbonyl compounds glyoxal, methyl glyoxal and diacetyl in autoxidised edible oils
Author(s) -
Hirayama Teruhisa,
Yamada Naohide,
Nohara Motoshi,
Fukui Shozo
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740351213
Subject(s) - glyoxal , diacetyl , chemistry , sardine , organic chemistry , food science , chromatography , fish <actinopterygii> , biology , fishery
The 1,2‐dicarbonyl compounds glyoxal, methyl glyoxal and diacetyl which are known to be mutagens without metabolic activation in the Salmonella typhimurium TA100 system, were detected in autoxidised edible oils (sesame, safflower and sardine oil). The method is based on the fact that the 1,2‐dicarbonyl compounds react with 4‐chloro‐1,2‐phenylenediamine to give 6‐chloroquinoxaline derivatives, which can be detected by 63 Ni ECD‐gas chromatography. Glyoxal, methyl glyoxal and diacetyl were detected at 4.7, 7.0 and 1.6 μg g −1 , respectively, in 20 h autoxidised methyl linolenate. Glyoxal, methyl glyoxal and diacetyl were also detected at 6.5, 7.0 and 3.1 μg g −1 , respectively, in 30 h autoxidised sardine oil.