Elsevier

Methods in Enzymology

Volume 105, 1984, Pages 299-305
Methods in Enzymology

A. Lipid peroxidation
[35] Comparative studies on different methods of malonaldehyde determination

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Publisher Summary

Malonaldehyde (MA) is of interest primarily as a product of lipid peroxidation in vivo and as an index of oxidative rancidity in foods. In biological materials, it exists in its free form and as a complex with various tissue constituents. It reacts with a variety of compounds to form derivatives, which can be estimated spectrophotometricaily. It has also been identified among the products of the oxidative decomposition of amino acids, complex carbohydrates, pentoses, and hexoses formed in the presence of a metal catalyst, as a product of free radicals generated by ionizing radiation in vivo, and as a byproduct of prostaglandin biosynthesis. However, peroxidation of fatty acids with three or more double bonds (notably arachidonic acid) is believed to be its major source. Because of its interest as an indicator of lipid peroxidation, various methods have been proposed for its estimation. The most widely employed method for the determination of MA in biological materials is based on its reaction with thiobarbituric acid (TBA).

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