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Behavior of malondialdehyde in oil-in-water emulsions

Angelique Vandemoortele (UGent) and Bruno De Meulenaer (UGent)
(2015) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 63(23). p.5694-5701
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Abstract
The impact of temperature, emulsifier, and protein type on the reactivity of malondialdehyde in oil-in-water emulsions was elucidated Malondialdehyde recoveries in aqueous buffer, protein solutions, saturated oil, and fully hydrogenated coconut oil-in-water emulsions stabilized by whey proteins or Tween 20 at 4 or 40 degrees C were compared. At both temperatures, the reactivity of malondialdehyde in aqueous buffer was the same. In protein solutions, malondialdehyde concentrations were reduced further and its decrease was protein-dependent. Similar trends were found for emulsions. Surprisingly; malondialdehyde was very reactive in saturated oil because only 1596 was recovered at 40 degrees C. However, file degradation in oil proved to be strongly temperature-dependent; at 4 degrees C, losses amounted to only 8%. This study revealed that malondialdehyde is a very reactive molecule, both in the presence and absence of proteins Its use as a general oxidation marker should therefore be considered with care.
Keywords
reactivity, oil-in-water emulsions, Malondialdehyde, food proteins, oxidation marker, PROTEIN-STABILIZED EMULSIONS, ACID REACTIVE SUBSTANCES, LIPID OXIDATION, PEROXIDATION PRODUCTS, PEPTIDES, IMPACT, MALONALDEHYDE, SURFACTANT, SYSTEMS, FAT

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MLA
Vandemoortele, Angelique, and Bruno De Meulenaer. “Behavior of Malondialdehyde in Oil-in-Water Emulsions.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 63, no. 23, 2015, pp. 5694–701, doi:10.1021/acs.jafc.5b01780.
APA
Vandemoortele, A., & De Meulenaer, B. (2015). Behavior of malondialdehyde in oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 63(23), 5694–5701. https://doi.org/10.1021/acs.jafc.5b01780
Chicago author-date
Vandemoortele, Angelique, and Bruno De Meulenaer. 2015. “Behavior of Malondialdehyde in Oil-in-Water Emulsions.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 63 (23): 5694–5701. https://doi.org/10.1021/acs.jafc.5b01780.
Chicago author-date (all authors)
Vandemoortele, Angelique, and Bruno De Meulenaer. 2015. “Behavior of Malondialdehyde in Oil-in-Water Emulsions.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 63 (23): 5694–5701. doi:10.1021/acs.jafc.5b01780.
Vancouver
1.
Vandemoortele A, De Meulenaer B. Behavior of malondialdehyde in oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2015;63(23):5694–701.
IEEE
[1]
A. Vandemoortele and B. De Meulenaer, “Behavior of malondialdehyde in oil-in-water emulsions,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 63, no. 23, pp. 5694–5701, 2015.
@article{6834433,
  abstract     = {{The impact of temperature, emulsifier, and protein type on the reactivity of malondialdehyde in oil-in-water emulsions was elucidated Malondialdehyde recoveries in aqueous buffer, protein solutions, saturated oil, and fully hydrogenated coconut oil-in-water emulsions stabilized by whey proteins or Tween 20 at 4 or 40 degrees C were compared. At both temperatures, the reactivity of malondialdehyde in aqueous buffer was the same. In protein solutions, malondialdehyde concentrations were reduced further and its decrease was protein-dependent. Similar trends were found for emulsions. Surprisingly; malondialdehyde was very reactive in saturated oil because only 1596 was recovered at 40 degrees C. However, file degradation in oil proved to be strongly temperature-dependent; at 4 degrees C, losses amounted to only 8%. This study revealed that malondialdehyde is a very reactive molecule, both in the presence and absence of proteins Its use as a general oxidation marker should therefore be considered with care.}},
  author       = {{Vandemoortele, Angelique and De Meulenaer, Bruno}},
  issn         = {{0021-8561}},
  journal      = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}},
  keywords     = {{reactivity,oil-in-water emulsions,Malondialdehyde,food proteins,oxidation marker,PROTEIN-STABILIZED EMULSIONS,ACID REACTIVE SUBSTANCES,LIPID OXIDATION,PEROXIDATION PRODUCTS,PEPTIDES,IMPACT,MALONALDEHYDE,SURFACTANT,SYSTEMS,FAT}},
  language     = {{eng}},
  number       = {{23}},
  pages        = {{5694--5701}},
  title        = {{Behavior of malondialdehyde in oil-in-water emulsions}},
  url          = {{http://doi.org/10.1021/acs.jafc.5b01780}},
  volume       = {{63}},
  year         = {{2015}},
}
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