Behavior of malondialdehyde in oil-in-water emulsions

The impact of temperature, emulsifier, and protein type on the reactivity of malondialdehyde in oil-in-water emulsions was elucidated Malondialdehyde recoveries in aqueous buffer, protein solutions, saturated oil, and fully hydrogenated coconut oil-in-water emulsions stabilized by whey proteins or Tween 20 at 4 or 40 degrees C were compared. At both temperatures, the reactivity of malondialdehyde in aqueous buffer was the same. In protein solutions, malondialdehyde concentrations were reduced further and its decrease was protein-dependent. Similar trends were found for emulsions. Surprisingly; malondialdehyde was very reactive in saturated oil because only 1596 was recovered at 40 degrees C. However, file degradation in oil proved to be strongly temperature-dependent; at 4 degrees C, losses amounted to only 8%. This study revealed that malondialdehyde is a very reactive molecule, both in the presence and absence of proteins Its use as a general oxidation marker should therefore be considered with care.

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