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Analysis of free malondialdehyde in photoirradiated corn oil and beef fat via a pyrazole derivative
Author(s) -
Umano K.,
Dennis K. J.,
Shibamoto T.
Publication year - 1988
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02536226
Subject(s) - chemistry , corn oil , methylhydrazine , linoleic acid , malondialdehyde , chromatography , gas chromatography , stearic acid , linolenic acid , food science , organic chemistry , fatty acid , antioxidant , propellant
Malondialdehyde (MA) formed in linolenic acid, linoleic acid, corn oil and beef fat upon photoirradiation was determined by gas chromatography (GC). The MA produced was reacted with methylhydrazine to give 1‐methyl‐pyrazole and was subsequently analyzed on a GC equipped with a nitrogen‐phosphorus specific detector and a fused silica capillary column. MA values determined by this method correspond to free or unbound MA levels. Linolenic and linoleic acids produced 867 μg MA/g and 106 μg MA/g, respectively. Oleic and stearic acids did not produce detectable levels of MA upon photoirradiation. Amounts of MA produced after eight hour irradiations of corn oil and beef fat were 56.24 μg/g and 25.01 μg/g, respectively. Some photoreaction products in irradiated corn oil also were identified as methylhydrazine derivatives.