Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation.

Kinetics Malondialdehyde Oxidation-Reduction Plant Oils Sunflower Oil
Aldol self-condensation Degradation Hydrolytic cleavage Lipid oxidation marker Saturated oil Simulation

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
02 2021
Historique:
received: 14 08 2020
revised: 18 12 2020
accepted: 21 12 2020
entrez: 2 3 2021
pubmed: 3 3 2021
medline: 28 5 2021
Statut: ppublish

Résumé

The reactivity of malondialdehyde in saturated glycerol triheptanoate oil was studied over a wide temperature range (298.15-453.15 K). With respect to the non-ideal character of a lipid medium, a kinetic model was proposed that described the experimental malondialdehyde data by a reversible hydrolytic cleavage and an irreversible aldol self-condensation reaction. Significant parameter estimates were obtained by using a global one-step non-linear regression procedure. The aldol self-condensation of malondialdehyde showed to be the main degradation route of malondialdehyde in oils. Simulation of the malondialdehyde formation during lipid oxidation of sunflower oil demonstrated that, depending on the heating time, the experimentally obtained malondialdehyde concentrations can substantially underestimate the ongoing lipid oxidation.

Identifiants

DOI: 10.1016/j.foodres.2020.110063 PMID: 33648286
pubmed: 33648286
pii: S0963-9969(20)31088-7
doi: 10.1016/j.foodres.2020.110063
pii:
doi:

Substances chimiques

Plant Oils 0
Sunflower Oil 0
Malondialdehyde 4Y8F71G49Q

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

110063

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Angelique Vandemoortele (A)

NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

Philippe M Heynderickx (PM)

Center for Environmental and Energy Research (CEER), Engineering of Materials via Catalysis and Characterization, Ghent University Global Campus, 119-5 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840 South Korea; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

Ludivine Leloup (L)

NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

Bruno De Meulenaer (B)

NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: Bruno.DeMeulenaer@UGent.be.

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Classifications MeSH

questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Cinétique › Kinetic modeling of malondialdehyde reactivity...
questionsmedicales.fr › Composés chimiques organiques › Aldéhydes › Malonaldéhyde › Kinetic modeling of malondialdehyde reactivity...
questionsmedicales.fr › Métabolisme › Métabolisme énergétique › Oxydoréduction › Kinetic modeling of malondialdehyde reactivity...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Huiles végétales › Kinetic modeling of malondialdehyde reactivity...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Huiles végétales › Huile de tournesol › Kinetic modeling of malondialdehyde reactivity...