Comparison of analytical techniques to quantify malondialdehyde in milk powders

François Fenaille, Pascal Mottier, Robert J. Turesky, Santo Ali, Philippe A. Guy

Research output: Contribution to journalArticlepeer-review

90 Scopus citations

Abstract

Several analytical methods were compared to quantify malondialdehyde (MDA) in milk powders. Modified thiobarbituric acid (TBA) methods, using either visible spectrophotometry (direct absorbance reading or after third derivative transformation of the spectrum) or HPLC, required derivatisation at elevated temperature, which appeared to catalyse artefactual MDA formation and thus overestimate the MDA content. In contrast to the TBA derivatisation method, the measurement of MDA as the dinitrophenylhydrazone derivative by HPLC or as the phenylhydrazone product by GC-MS with a deuterated internal standard resulted in lower estimates in the ranges of 2-17- and 3-30-fold, respectively; apparently due to the milder derivatisation conditions. The estimates of MDA determined by both HPLC-UV and GC-MS techniques result in lower values which are similar in magnitude even though the GC-MS technique is more sensitive.

Original languageEnglish (US)
Pages (from-to)237-245
Number of pages9
JournalJournal of Chromatography A
Volume921
Issue number2
DOIs
StatePublished - Jul 6 2001

Bibliographical note

Copyright:
Copyright 2007 Elsevier B.V., All rights reserved.

Keywords

  • Food analysis
  • Lipid peroxidation
  • Malondialdehyde

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