Reactivity of Lipid Oxidation Products in Foods – Is Malondialdehyde a Reliable Marker?

Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass

“…The TBARS values, although widely used to measure the level of secondary lipid oxidation compounds in meat products, may interact with other components such as phenolic compounds present in banana biomass, water‐soluble proteins, sugars, and additives leading to overestimation (Bertolín et al., 2019; Ganhão et al., 2011; Jung et al., 2016; Vandemoortele & Meulenaer, 2019).…”

“…However, formulations containing lower skin concentrations and fat content presented lower concentration of lipid oxidation components. Although TBARS values were negatively correlated with lipid content, it has been reported that this method has no reliability on the oxidative stability of meat products due to TBA interference with other compounds (Bertolín et al., 2019; Ganhão et al., 2011; Jung et al., 2016; Vandemoortele & Meulenaer, 2019).…”

“…Lipid oxidation begins with the reaction of molecular oxygen with unsaturated fatty acids, where the hydrogen of the carbons adjacent to the double bonds is abstracted, leading to the formation of alkyl radicals species, which are triggered by energetic activation, such as heat, light, and ionizing radiation, which induce the production of trans fatty acids (Brito et al., 2002) and carbonyl compounds (aldehydes, ketones, and oxygenated acids), alcohols, epoxides, dimers, polymers, and others (Vandemoortele & Meulenaer, 2019). These compounds are responsible for the oxidative rancidity of deteriorating foods, impairing their quality (Sainsbury et al., 2016).…”

“…The test consists of the reaction of two TBA molecules with one MDA molecule in an acidic medium, forming a pink chromogenic compound detected in the absorbance of 532 nm (Vyncke, 1970). However, this method has been reported to be of low reliability because, in addition to MDA reacting with TBA, other components such as phenolic and carbonyl compounds, proteins, sugar, and additives can also react with TBA, forming a pink complex, therefore, leading to overestimated results (Bertolín et al., 2019; Ganhão et al., 2011; Jung et al., 2016; Vandemoortele & Meulenaer, 2019).…”

Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

“…During lipid oxidation, non-lipid substrates (majorly protein) are spontaneously attacked by highly reactive, protein-bound, lipid oxidation-derived aldehyde such as malondialdehyde (MDA). 8,9 MDA, an α,β-unsaturated aldehyde, is electrophilic and attacks the nucleophilic groups on proteins, causing unfavourable alteration in the protein structure and stability, 10,11 leading to the formation of Schiff base adducts (MDA-modified amino acid residues, predominantly MDA-lysine adducts) 12 and a subsequent occurrence of protein co-oxidation, adversely affecting the product functionality and performance. According to Wang et al , 11 MDA could also promote protein carbonylation and loss of tryptophan fluorescence in the myofibrillar protein while Hellwig 13 termed the reaction of protein with oxidized lipid product as “lipation”, where bulky modifying group on lipid is covalently attached to the nucleophilic site on amino acid.…”