A lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal and omega 6 fatty acids contents in meats.
4-Hydroxy-trans-2-nonenal (HNE) and omega 6 fatty acids contents were analyzed in pork and beef. The HNE contents in beef (n = 4) and pork (n = 7) were 14.0-150 nmol/g and 1.0-152 nmol/g, respectively. Furthermore, a linear correlation between the content of HNE and the content of total omega 6 fatty acids, linoleic acid, or arachidonic acid was observed in pork.
Sakai
T
T
Department of biological Resources, Faculty of Agriculture, Miyazaki University, Japan.
Kuwazuru
S
S
Yamauchi
K
K
Uchida
K
K
D000447:Aldehydes / Q000032:analysis*; D000818:Animals; D016718:Arachidonic Acid / Q000032:analysis; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D043371:Fatty Acids, Omega-6; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D019787:Linoleic Acid; D008041:Linoleic Acids / Q000032:analysis; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D013552:Swine
D000447:Aldehydes; D004042:Dietary Fats, Unsaturated; D043371:Fatty Acids, Omega-6; D005231:Fatty Acids, Unsaturated; D008041:Linoleic Acids; D016718:Arachidonic Acid; D019787:Linoleic Acid; C027576:4-hydroxy-2-nonenal