Formation of Malondialdehyde, 4‑Hydroxynonenal, and 4‑Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon

Red meat high in heme iron may promote the formation of potentially genotoxic aldehydes during lipid peroxidation in the gastrointestinal tract. In this study, the formation of malondialdehyde (MDA) equivalents measured by the thiobarbituric acid reactive substances (TBARS) method was determined dur...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2016-01, Vol.64 (2), p.487-496
Main Authors: Steppeler, Christina, Haugen, John-Erik, Rødbotten, Rune, Kirkhus, Bente
Format: Article
Language:English
Subjects:
Aldehydes - analysis
Animals
Cattle
Chickens
Cooking
Digestion
Humans
Lipid Peroxidation
Malondialdehyde - analysis
Meat - analysis
Models, Biological
Salmon
Swine
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Summary:Red meat high in heme iron may promote the formation of potentially genotoxic aldehydes during lipid peroxidation in the gastrointestinal tract. In this study, the formation of malondialdehyde (MDA) equivalents measured by the thiobarbituric acid reactive substances (TBARS) method was determined during in vitro digestion of cooked red meat (beef and pork), as well as white meat (chicken) and fish (salmon), whereas analysis of 4-hydroxyhexenal (HHE) and 4-hydroxynonenal (HNE) was performed during in vitro digestion of cooked beef and salmon. Comparing products with similar fat contents indicated that the amount of unsaturated fat and not total iron content was the dominating factor influencing the formation of aldehydes. It was also shown that increasing fat content in beef products caused increasing concentrations of MDA equivalents. The highest levels, however, were found in minced beef with added fish oil high in unsaturated fat. This study indicates that when ingested alone, red meat products low in unsaturated fat and low in total fat content contribute to relatively low levels of potentially genotoxic aldehydes in the gastrointestinal tract.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.5b04201