Author: Herr Dr. Amoneit
Last saved by: Saritas, Sevim
Company: Microsoft

Amounts of 4-HHE, 4-HNE and MDA in Fresh and Oxidized Food-Grade Oils and Comparison with other Oxidation Indicators
Michèle Viau, Lucie Ribourg, Tin-Hinan Kabri, Anne Meynier, Claude Genot, INRA UR1268 Biopolymères Interactions Assemblages, Nantes, France

The health enriched in polyunsaturated fatty acids food benefits (PUFA) omega-3 marine origin (EPA and DHA) may result in the formation of lipid oxidation products. 
Quantitative data on the amounts of lipid oxidation products formed in lipid sources and in foods are lacking.
Methods to quantify aldehydes (malondialdehyde: MDA, 4-hydroxy-2-hexenal: 4-HHE and 4-hydroxy-2-nonenal: 4-HNE) have been applied to food-grade oils, lipid formulations and foods, in parallel with conventional methods to evaluate composition (fatty acid and tocopherol contents) and oxidative degradation of lipids (hydroperoxydes by xylenol orange method, peroxide value: IP; conjugated dienes: CD, anisidine index: AI). In fresh rapeseed, sunflower, kiwi seed and tuna oils oils, the concentration of polyunsaturated fatty acids, the main oxidation substrates, ranged between 1 and 2 mmol/g lipids. The concentrations in hydroperoxides were between 0.4 and 4 micromoles/g, while the MDA ranged between 5 and 29 nmol/g and hydroxy-alkenals between 0.14 and 3.3 nmol/g. The measurements were then performed at different different oxidation levels of the oils and during storage of an oil mixture to evidence the within method correlations. 

This work was carried out within the project AGEcaninox, ANR-08-ALIA-002