Quantitative Analysis of aliphatic aldehydes by headspace SPME sampling and ion-trap GC-MS

Keszler, Ágnes; Héberger, Károly; Gude, Michael T.

doi:10.1007/bf02467528

Cited by 17 publications

(6 citation statements)

References 23 publications

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“…The most promising method for the determination of volatile compounds can be the solid‐phase microextraction (SPME) technique connected with gas chromatography coupled to mass spectrometry or flame ionization detector (SPME/GC/MS or SPME/GC/FID) 6–12. The indicator of the oxidation process can be the level of hexanal in the sample or the hexanal/2‐ trans ‐nonenal ratio 13.…”

Section: Introductionmentioning

confidence: 99%

Photoinduced and thermal oxidation of rapeseed and sunflower oils

Gromadzka

Wardencki

Pawłowicz

et al. 2010

Euro J Lipid Sci & Tech

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The aim of the present study was to compare oxidative stability of different sunflower and rapeseed oils. Ultra violet (UV) irradiation was used as an accelerator of the oil oxidation process. After UV irradiation, the formed volatile compounds were extracted by headspace solid-phase microextraction HS-SPME (DVB/CAR/PDMS fibre) and analysed by gas chromatography coupled with a flame ionization detector (GC/FID). At the same time, the same oil samples were thermally oxidized. The induction periods were determined on the basis of hexanal to 2-trans-nonenal ratio in the analysed samples. Finally, the obtained results were compared with induction period values obtained through the determination of peroxide and anisidine values, and from the Rancimat method, manostatic test and differential scanning calorimetry (DSC) method. The results obtained using the new method were well correlated with those achieved with the well-established analytical techniques. The values of the induction period obtained after UV/HS-SPME/GC/FID were up to three times higher than those from Rancimat, but the correlation between these two methods was on a very good level (correlation coefficient R>0.98). Similar correlation was also observed between these new methods and the DSC or manostatic test. In all cases, better results were obtained for rapeseed oils than sunflower oils.

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Section: Introductionmentioning

confidence: 99%

Photoinduced and thermal oxidation of rapeseed and sunflower oils

Gromadzka

Wardencki

Pawłowicz

et al. 2010

Euro J Lipid Sci & Tech

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“…After an appropriate adsorption time, the fiber was retracted into the needle and the holder was withdrawn. The needle was then inserted into the gas chromatograph, the fiber extended by depression of plunger, and chromatographic analysis started (21). The aroma compounds were desorbed by inserting the fiber into the GC injection port set at 220 °C for 5 min in splitless mode.…”

Section: Introductionmentioning

confidence: 99%

Interactions of Soluble Peptides and Proteins from Skeletal Muscle on the Release of Volatile Compounds

Flores

Toldrá

2003

J. Agric. Food Chem.

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The ability of skeletal dipeptides (carnosine and anserine) and a sarcoplasmic protein (myoglobin) to interact with key flavor compounds (hexanal, octanal, methional, 2-pentanone, 2-methylbutanal, and 3-methylbutanal) has been studied using the solid phase microextraction (SPME) technique. Conditions for SPME analysis (fiber coating, sampling time, and linearity of detection) were optimized. The effect of pH on the binding was also investigated. Thermodynamic models were applied to evaluate the binding parameters n (number of binding sites), K (affinity constant), and DeltaG (Gibb's free energy) to all of the flavor compounds studied, and they showed an absence of cooperative effect. Carnosine was the peptide with the highest affinity for all of the volatile compounds except 2-pentanone. Its interaction with hexanal and methional was significantly affected by pH. Anserine showed a lower level of interactions with hexanal, methional, 2-methylbutanal, and 3-methylbutanal, whereas myoglobin interacted with only hexanal and 2-methylbutanal. Differences in aroma retention can thus result in different sensory perceptions of muscle foods.

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“…38 The rancid smell is caused by the generation of volatile lipid peroxidation (LPO) products derived from PUFAs. 39 The energy necessary for oxidation can be even reduced by use of lipoxygenases, 40 present in all cells. Most lipoxygenases require free PUFAs as substrate.…”

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confidence: 99%

Is Lipid Peroxidation of Polyunsaturated Acids the Only Source of Free Radicals That Induce Aging and Age-Related Diseases?

Spiteller

2010

Rejuvenation Research

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The increase in free radicals is hypothesised to cause aging and age-related diseases. The most common source of free radicals is thought to be superoxide. This superoxide is claimed to be released from mitochondria during the enzymatic transformation of oxygen to water by a "leakage" process. This article presents evidence that leakage does not occur. Instead, protonated superoxide radicals are generated by lipid peroxidation processes. In nature, polyunsaturated fatty acids (PUFAs) represent particularly oxygen-sensitive compounds. Apparently, nature uses this sensitivity for signalling processes by producing lipidhydroperoxides (LOOHs) by any change to cell membrane structure. LOOHs easily undergo further enzymatic transformations to compounds which contribute to activation of genes. Bivalent metal ions within the active site of lipoxygenases catalyse LOOH production. The metal ions generate radicals which are transformed within the enzyme complex to non-radical molecules. Thus radicals never leave the enzyme complex except in severe stress situations. In this case the radical intermediates attack bonds, keeping the metal ion in its complex state. Thus, metal ions are released and react in a Fenton reaction with LOOH molecules produced earlier by lipoxygenase to form LO. radicals. Radicals are typically four orders of magnitude more reactive than non-radical molecules. Their action is not under genetic control, they attack nearly all biological molecules, destroying lipids, proteins, nucleic acids, hormones and enzymes until the radicals are quenched by scavenger molecules. The principal degradation routes are outlined in this review. Lysophospholipids are generated in large amounts after stress by activation of phospholipases and are transformed to LO. radicals. These can abstract a hydrogen radical from a lysophospholipid. The radical thus formed adds oxygen and decomposes to a 2-oxolysophospholipid and a HOO. radical (protonated superoxide). HOO. radicals in turn abstract hydrogen atoms from other molecules and produce H(2)O(2). Since any cell preparation method causes membrane destruction, it is inevitable that protonated superoxide is generated, explaining why H(2)O(2) molecules are found as "byproducts" of many reactions.

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Quantitative Analysis of aliphatic aldehydes by headspace SPME sampling and ion-trap GC-MS

Cited by 17 publications

References 23 publications

Photoinduced and thermal oxidation of rapeseed and sunflower oils

Photoinduced and thermal oxidation of rapeseed and sunflower oils

Interactions of Soluble Peptides and Proteins from Skeletal Muscle on the Release of Volatile Compounds

Is Lipid Peroxidation of Polyunsaturated Acids the Only Source of Free Radicals That Induce Aging and Age-Related Diseases?

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