Health & Environmental Research Online (HERO)

Print Feedback Export to File
Journal Article 
Formation of reactive aldehydes from fatty acids in a iron(II)-deuterium oxidation system 
Kitta, K; Shibamoto, T; Tamura, H 
Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
EISSN: 1520-5118 
BIOSIS COPYRIGHT: BIOL ABS. The lipid peroxidation products formed from arachidonic acid, linolenic acid, linoleic acid, oleic acid, and their esters upon Fe2+2O2 oxidation were analyzed by two derivatization methods. alpha,beta-Unsaturated aldehydes, such as acolein and 4-hydroxy-2-nonenal, and beta-dicarbonyl compounds, such as malonaldehyde, were derivatized with N-methylhydrazine. Saturated normal aldehydes, such as formaldehyde and hexanal, were derivatized with cysteamine. Subsequently, a specific quantity of each derivative 1-methylpyrazoline, 1-methylpyrazole, and thiazoline was analyzed by gas chromatography. Formaldehyde, which has never been quantified satisfactorily in a lipid peroxidation system, was the major product, and its quantities ranged from 142 nmol/mg in ethyl linolenate to 50 nmol/mg in ethyl arachidonate. Malonaldehyde was found in all samples, in levels between trace in oleic acid and 97 nmol/mg in ethyl arachidonate. 4-Hydroxy-2-nonenal was found in arachidonic and linole 
BIOCHEMISTRY; MINERALS; BIOPHYSICS/METHODS; FOOD TECHNOLOGY; Biochemical Studies-General; Biochemical Studies-Lipids; Biochemical Studies-Minerals; Biophysics-General Biophysical Techniques; Food Technology-General; Toxicology-General; 29343-52-0; 930-36-9; 542-78-9; 506-32-1; 463-40-1; 123-38-6; 112-80-1; 107-02-8; 66-25-1; 60-33-3; 50-00-0