Encyclopedia of Lipidomics

Living Edition
| Editors: Markus R. Wenk

Gas Chromatography of Volatile Lipid Oxidation Products

  • Michel Guichardant
  • Nathalie Bernoud Hubac
  • Baptiste Fourmaux
  • Madeleine Picq
  • Patrick Molière
  • Michel Lagarde
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DOI: https://doi.org/10.1007/978-94-007-7864-1_69-1
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Introduction

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...

Keywords

Lipoic 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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Copyright information

© Springer Science+Business Media B.V. 2016

Authors and Affiliations

  • Michel Guichardant
    • 1
  • Nathalie Bernoud Hubac
    • 1
  • Baptiste Fourmaux
    • 1
  • Madeleine Picq
    • 1
  • Patrick Molière
    • 1
  • Michel Lagarde
    • 1
  1. 1.Inserm UMR 1060, Inra UMR 1397, IMBL, INSA-Lyon, Université de LyonVilleurbanne, LyonFrance