The possibility of malonic dia1dehyde.formation in the tobacco smoke was investigated and the conditions of the degree of malonal generation by smoke compounds were stated. The malonal concentration in smoke of cigarettes with filters is in the mean lower (28.7 mg/kg) than in smoke of cigarettes without filters (35.0 mg/ kg). The highest contents of malonal were received in "Zefir" (41.7 mgjkg), "Radomskie" (35.2 mg/kg) cigarettes with filters and "Sport" without filters (42.6 mg/kg) and by a half lower in "Giewont" cigarettes with filters (17.8 mg/kg).The tobacco smoke is a mixture of many volatile compounds, which are formed as a result of tobacco pyrolysis in the presence of oxygen or by its limited access. The very active compounds undergo continuous interreactions. In the pyrolisate fractions of the tobacco smoke, the groups of inactive, basic, acid and phenolic, simple and complex substances have been distinguished [17]. GROWER et al.[lo] and SIMS [28] consider oxides and peroxides of aromatic hydrocarbons responsible for biological changes in living organisms. BOGDER [2] notices the possibility to form polycyclic compounds from simple dicarbonic compounds by condensation.In an other group of works it is said, that intra-and intermolecular transverse couplings in biogenic food components and in living organisms are caused by malonic dialdehyde (malonal), which is formed either from oxidized unsaturated fatty acids and hydrocarbons or from saccharides 121, 221. Malorial, as very reactive tricarbonic compound inactivates among others substances such as lysine, methionine, histidine, glutathione, heme proteins, structured proteins and enzymes, e. g. ribonuclease A, cytochrome C, succinate oxidase, glucose-6-phosphate dehydrogenase, /?-glucuronidase and DNA, RNA and also a number of other compounds 13-8, 12, 13, 15-18,201. The malonylation of amino acids, proteins and enzymes causes forming of protein-fatty complexes of specific physicochemical and pathological properties [21].
It has been found that malonic dialdehyde penetrates through the filters of cigarettes. The filter cigarettes, such as "Club", "F6", "Cabinet", "Semper" and "Kenton" as well as non-filter cigarettes, namely "Salem", "Real" and "Karo" generate malonic dialdehyde during smoking, in amounts ranging from 15.6 to 44.3 mg/kg, i.e. from 20.4 to 44.3 mg/kg for cigarettes with filters and from 15.6 to 27.1 mg/kg for non-filter cigarettes.
It has been found that malondialdehyde penetrates during smoking through filters and exhales with smoke from cigarettes such as: "Pall Mall", "Winston", "Camel", "Lucky Strike", "Kansas", "Mustang", "Ronson", "Chesterfield", "Rally", "Oscar" and "Marlboro". These cigarettes exhale malondialdehyde in a different way, in free form in the amount from 8.5 to 23.5 mg/kg cigarettes on an average of 13.3 mg/kg for the whole group and totally (in free and bounded form) from 9.5 to 26.5 mg/kg (average 16.9 mg/kg). Moreover, it has been found that filters retain this aldehyde in free form on an average of 9.9 mg/kg and totally (in free and bounded form) of 19.0 mg/kg. Without filters these amounts would increase aldehyde contents in smoke by 42.7 and 52.9%, respectively. Low malonalogenic properties of tobacco, high effectiveness of cigarette filters, high degree of tar deposition before inhaling into lungs and slow (6 min and longer) smoking decide about low level of exhalation of malondialdehyde in cigarette smoke.
The aim of this study was to establish the conditions for malonic dialdehyde liberation from smoked fish and curing smoke condensates, as well as to determine its content in smoked fish. The specific absorption peaks of coloured solutions of malonic dialdehyde, from curing smoke condensates, with 2-thiobarbituric acid were determined. The conditions for malonic dialdehyde liberation were established, i.e. time and degree of alkaline hydrolysis of condensate, degree of distillation of acidified condensate solution, the conditions of coloured solution development, determination of extinction and method of calculation of malonic dialdehyde content in smoked fish, in individual layers of smoked mackerel fillets. The mechanism of formation of polycyclic aromatic hydrocarbone and hydrogen peroxide or hydroxyl free radicals, formed during pyrolysis of organic compounds in the presence of liberated malonic dialdehyde, was proposed.
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