Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

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 (Ea) were calculated from the fitted pseudo‐first‐order model and Arrhenius equation. Ea 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.

Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators

“…As expected, MDA content showed significant correlation with PUFA content and other oxidation indicators, including POV, AV, CDV, and p‐AV in CO, RO, and LO ( P < 0.05). But MDA content showed a relatively low correlation ( P > 0.05) with POV in PO (0.702) and CLO (0.732), disqualifying MDA as a suitable candidate to evaluate the oxidation of vegetable oils with low PUFA content, which was in accordance with our previous report that MDA could not reflect the oxidation of all the vegetable oils, such as PO and CLO, which contain low PUFA. While HHE content showed significant correlation ( P < 0.05) with the traditional oxidation indicators, particularly with the ω‐3 fatty acid.…”

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

“…The levels of MDA also varied in different oils; the highest was observed in the LO, and the lowest was in the CO. This is probably because linolenic acid (ω‐3) was the strong precursor of MDA in the LO in which it was found to be most abundant, but it was a relatively weak one in the CO in which it was also found (Ayala et al , ; Ma et al , ). The MDA levels in the CO used for the FF frying group were significantly ( P < 0.05) higher than those in the CO used for the FCBM frying group (Fig.…”

“…Guillén & Uriarte () observed high levels of HHE and HNE in sunflower and linseed oils after prolonged heating at frying temperatures. Ma et al () investigated the formation kinetics of MDA during thermal processing at 100–180 °C. LaFond et al () studied the formation of HNE during frying but not its levels in potato sticks.…”

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

“…It had been reported that the tocopherols in vegetable oils might influence the rate constant (Ma et al ., ), but in our experiment the tocopherols were stripped prior to the heating experiment. Therefore, differences among rate constants were due to differences between oil types.…”

“…The tocopherol contents of vegetable oils vary, which can affect kinetic parameters (Farhoosh et al, 2008). Our group found that tocopherol affected the rate constant of MDA formation in different oils (Ma et al, 2019). To eliminate the influence of tocopherol and obtain kinetic and thermodynamic data for HHE and HNE formation influenced only by the type of vegetable oil used, the tocopherols were stripped from the oils prior to heating on an alumina column based on a previous report (Fuster et al, 1998).…”