Formation of potentially toxic carbonyls during oxidation of triolein in presence of alimentary antioxidants

Marini Damanik, Michael Murkovic

Research output: Contribution to journalArticle

Abstract

A relation between oil uptake and cancer as well as induction of hepatic inflammation was shown earlier. It is discussed that the main oil oxidation products—hydroperoxides and carbonyls—might be the reason for the
mentioned diseases. In this manuscript quantitative determination of aldehydes which are formed during oxidation of triolein—as a model substance—using the Rancimat 679 is described. The oxidation of 11 g of triolein is carried out
at 120 °C sparging air with a flow of 20 l/h for 10 h. A series of aliphatic aldehydes starting from hexanal to decanal as well as decenal was identified by LC–MS/MS and quantified as DNPH derivatives. In addition, the total
amount of carbonyls was determined. Based on the calibration with hexanal, all other dominant substances were in the similar concentration range with maximum concentrations of 1.6 µmol/ml of hexanal, 2.3 µmol/ml of heptanal, 2.5 µmol/ml of octanal, 3.2 µmol/ml of nonanal, 4.0 µmol/ml of decanal after 6 h. The total amount of carbonyls reached a maximum after 6 h being 27 µmol/ml for triolein without antioxidant. The results of this investigation will be a basis for further toxicological studies on oxidized oils.
Original languageEnglish
Pages (from-to)2031-2035
JournalMonatshefte für Chemie - Chemical Monthly
Volume148
Publication statusPublished - 2017

Keywords

  • Triolein, Lipid oxidation, Aldehydes, DNPH, Antioxidants, b-Carotene, a -Tocopherol

ASJC Scopus subject areas

  • Chemistry (miscellaneous)

Fields of Expertise

  • Human- & Biotechnology

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