Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation. (2nd October 2018)

• Record Type: Journal Article
• Authors: Ma, Lukai; Liu, Guoqin; Liu, Xinqi
• Is Part Of: International journal of food science & technology. Volume 54:Number 2(2019)
• Page Start: 412
• Page End: 423
• Publication Date: 2018-10-02
• Subjects: Activation energy -- kinetics -- malondialdehyde -- oxidation -- vegetable oil; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13952
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Malondialdehyde (MDA), a widely used oxidation indicator for both lipid and edible oil, has been suggested to be genotoxic and cytotoxic, thus attracting increasing attentions about its formation and exposure assessment. In this study, kinetics of MDA formation in vegetable oils and model oils were investigated by high‐performance liquid chromatography. Results showed MDA contents firstly increased rapidly then kept to a plateau over time in both reaction systems at 100, 140 and 180 °C, significant temperature‐dependent of MDA formation was observed. The rate constant and activation energy ( E a ) were calculated from the fitted pseudo‐first‐order model and Arrhenius equation. E a of MDA‐formation was much lower in linseed oil, corn oil and rapeseed oil, indicating the higher degree of unsaturation resulted in the greater susceptibility to MDA formation. Besides, MDA content was inappropriate to assess the oxidation of palm oil and camellia oil possessing high level of saturated and/or monounsaturated fatty acid. Abstract : Malondialdehyde, a widely used oxidation marker, has been suggested to be genotoxic and cytotoxic. The present study investigated the formation kinetics of MDA in different type of vegetable oils and model oils. And the results showed that MDA was inappropriate to evaluate the oxidation of all the vegetable oils regardless of the fatty acid composition.