Gas Chromatography of Volatile Lipid Oxidation Products
Living reference work entry
Volatile lipid oxidation products derive mainly from oxidation of polyunsaturated fatty acids (PUFA) (Frankel 1982). They have been widely characterized in biological systems (Frankel 1980, 1982, 1984; Uchida 2000) as well as in foods (Jayasena et al. 2013; Hugo et al. 2014). Among them, aldehydes are the most important volatile substances which result as secondary oxidative products issued from the breakdown of hydroperoxide intermediates (Frankel 1982, 1987; Allan and Angello 1996) formed during PUFA peroxidation. They generate off-flavor in food (Cheng 2010; Wilkes et al. 2000) with detrimental consequences on food quality and consumer acceptability. “In vivo” hydroxy-aldehydes such as 4-hydroxy,2-trans/E-hexenal (4-HHE) (Grasse et al. 1985; Guichardant et al. 2006; Domingues et al. 2013) and 4-hydroxy,2-trans/E-nonenal (4-HNE) (Pryor and Porter 1990; Csala et al. 1852) have been reported to be very toxic since they can react with free primary amine groups to form...
KeywordsLipoic Acid Michael Adduct Free Aldehyde Hydrophilic Matrix Free Primary Amine
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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