Headspace volatile aldehydes as indicators of lipid oxidation in foods.
Aldehydes are secondary breakdown products of unsaturated lipids. In particular, polyunsaturated lipid fatty acids of the omega-6 and omega-3 families are highly susceptible to oxidation. Using static headspace analysis, the specific aldehyde markers were studied. While linoleic, gamma-linolenic and arachidonic acids found in different foods were precursors of hexanal, propanal was the dominant aldehyde formed from the breakdown of alpha-linolenic, eicosapentaenoic and docosahexaenoic acids. Thus, use of selected aldehydes for monitoring oxidation of food lipids is recommended.
Shahidi
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Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
D000447:Aldehydes / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002849:Chromatography, Gas / Q000379:methods*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis; D010084:Oxidation-Reduction; D017747:Seafood / Q000032:analysis; D013997:Time Factors; D014835:Volatilization
D000447:Aldehydes; D005231:Fatty Acids, Unsaturated