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Analysis of free malonaldehyde formed in lipid peroxidation systems via a pyrimidine derivative
Author(s) -
Osawa Toshihiko,
Shibamoto Takayuki
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540950
Subject(s) - chemistry , high performance liquid chromatography , chromatography , urea , arachidonic acid , linoleic acid , oleic acid , reagent , antioxidant , fatty acid , lipid peroxidation , yield (engineering) , organic chemistry , biochemistry , enzyme , materials science , metallurgy
A high‐performance liquid chromatographic (HPLC) method for the determination of malonaldehyde (MA) in foods and biological samples was developed. MA was derivatized by reaction with urea under acidic conditions to form 2‐hydroxypyrimidine, which was subsequently measured by HPLC. The highest yield (98%) of the product was obtained when 100 nmol of MA was reacted with 60 mmol of urea for 60 min at 100°C. Arachidonic acid, linolenic acid, linoleic acid and oleic acid were oxidized by a FeCl 2 /H 2 O 2 reagent in aqueous solution. MA formed was determined as 2‐hydroxypyrimidine by HPLC. Arachidonic acid produced the highest level of MA (60 nmol/mg fatty acid), whereas oleic acid did not produce any. The formation levels of MA in microsomes upon enzymatic and nonenzymatic oxidation were 34 nmol/mL and 45 nmol/mL, respectively. Antioxidative activity of α‐tocopherol was also monitored successfully by this HPLC method.