pâAnisidine value (AV) is an important and commonly used index to determine the second oxidation statue of edible oils, but it sometimes cannot reflect the concentrations of all the secondary products, such as saturated aldehydes. An improved method for the determination of saturated aliphatic aldehydes (SAA) in docosahexaenoic acid (DHA)ârich oils is developed in this study. This method reduces the aldehyde 2,4âdinitrophenylhydrazone adducts (DNPhydrazones) using 2âpicoline borane, which can eliminate the analytical error caused by the isomerism of DNPhydrazone derivatives. The changes of SAA content during the oxidation of DHAârich oil is subsequently monitored. Acetaldehyde (168.8â”molâkgâ1) and propionaldehyde (78.5â”molâkgâ1) are the two main SAAs in fresh oil, and their concentrations increase to 824.8â811.9â”molâkgâ1, respectively, after oxidation for 50âh at 80â°C. Furthermore, a Michael addition reaction is found to significantly reduce the AV of oxidized oils, from 172.5 to 11.7. Moreover, the concentration of SAAs shows no significant difference and could clearly identify the lowâquality oil. These results demonstrate that SAA content might be a potential index to identify oxidized oils, which could provide a good supplementary value to the traditional AV index. Practical Applications: The method that has been developed in this study makes it possible to quantify saturated aliphatic aldehydes as markers of oxidation of oils, especially when the panisidine value (AV) cannot correctly assess the levels of secondary products. It could serve as a supplement to the AV index and could be applied to oils, fats, and food products. This work provides quantitative data regarding the amounts of saturated aliphatic aldehydes that can be present in DHAârich oils during the oxidation process.
An improved method for determinig saturated aliphatic aldehydes (SAA) in docosahexaenoic acid (DHA)ârich oils is developed. The changes of SAA content during the oxidation of DHAârich oil is monitored. Furthermore, a Michael addition reaction is found to significantly reduce the AV of oxidized oils, from 172.5 to 11.7. The concentration of SAAs does not display significant differences and can clearly identify the lowâquality oil. These results demonstrate that the SAA content might be a potential index to identify oxidized oils, which could serve as a good supplement to the AV index.