@article{8513357,
  abstract     = {{An aqueous buffer, a saturated glycerol triheptanoate oil, and a Tween 20 stabilized fully hydrogenated coconut oil-in-water emulsion, all spiked with malondialdehyde, were subjected to in vitro digestion. A dynamic equilibrium between malondialdehyde, its aldol self-condensation products, and its hydrolytic cleavage products was observed. This equilibrium depended upon the kind of sample and the temperature at which these samples were preincubated during 24 h. The presence of oil during gastric digestion protected the aldol self-condensation and cleavage products from conversion to malondialdehyde, which occurred in the aqueous acidic gastric chyme. In parallel, the presence of oil enhanced the reactivity of malondialdehyde throughout the gastrointestinal digestion process. Malondialdehyde recoveries after digestion varied between 42 and 90%, depending upon the model system studied, with the aldol self-condensation as the main reaction pathway. In conclusion, this study revealed that malondialdehyde is a very reactive molecule whose reactivity does not stop at the point of ingestion.}},
  author       = {{Vandemoortele, Angelique and Babat, Pinar and Yakubu, Mariam and De Meulenaer, Bruno}},
  issn         = {{0021-8561}},
  journal      = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}},
  keywords     = {{in vitro digestion,malondialdehyde,oil,oil-in-water emulsions,oxidation marker,LIPID-PEROXIDATION PRODUCTS,EMULSIFIER TYPE,OXIDATIVE STABILITY,WATER EMULSIONS,RED WINE,ACETALDEHYDE,FOODS,OIL,POLYPHENOLS,PROTEINS}},
  language     = {{eng}},
  number       = {{10}},
  pages        = {{2198--2204}},
  title        = {{Reactivity of free malondialdehyde during in vitro simulated gastrointestinal digestion}},
  url          = {{http://doi.org/10.1021/acs.jafc.7b00053}},
  volume       = {{65}},
  year         = {{2017}},
}

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