Abstract
A high‐performance liquid chromatographic (HPLC) method for the determination of malonaldehyde (MA) in foods and biological samples was developed. MA was derivatized by reaction with urea under acidic conditions to form 2‐hydroxypyrimidine, which was subsequently measured by HPLC. The highest yield (98%) of the product was obtained when 100 nmol of MA was reacted with 60 mmol of urea for 60 min at 100°C. Arachidonic acid, linolenic acid, linoleic acid and oleic acid were oxidized by a FeCl2/H2O2 reagent in aqueous solution. MA formed was determined as 2‐hydroxypyrimidine by HPLC. Arachidonic acid produced the highest level of MA (60 nmol/mg fatty acid), whereas oleic acid did not produce any. The formation levels of MA in microsomes upon enzymatic and nonenzymatic oxidation were 34 nmol/mL and 45 nmol/mL, respectively. Antioxidative activity of α‐tocopherol was also monitored successfully by this HPLC method.
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