Lipids

, Volume 8, Issue 4, pp 203–207

Fluorescent products of phospholipids during lipid peroxidation

Authors

  • W. R. Bidlack
    • Department of Food Science and TechnologyUnversity of California
  • A. L. Tappel
    • Department of Food Science and TechnologyUnversity of California
Article

DOI: 10.1007/BF02544636

Cite this article as:
Bidlack, W.R. & Tappel, A.L. Lipids (1973) 8: 203. doi:10.1007/BF02544636

Abstract

During peroxidation, phosphatidyl ethanolamine and phosphatidyl serine formed fluorescent chromophores with maximum emission at 435 nm and maximum excitation at 365 nm. The development of fluorescence was related to formation of thiobarbituric acid reactive substance during lipid peroxidation. This relationship was studied by reacting dipalmityl phosphatidyl ethanolamine with the oxidation products of the methyl esters of arachidonic, linolenic and linoleic fatty acids. Reaction parameters affecting the development of lipid-extractable fluorescent chromophores are: the production of peroxidation products, especially malonaldehyde, from autoxidation of polyunsaturated fatty acids; the length of time these products react; and the availability of reactive amino groups on the phospholipids.

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Copyright information

© The American Oil Chemists’ Society 1973