Formation of potentially toxic carbonyls during oxidation of triolein in the presence of alimentary antioxidants

Marini Damanik*, Michael Murkovic

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


Abstract: A relation between oil uptake and cancer as well as induction of hepatic inflammation was shown earlier. It is discussed that the main oil oxidation products—hydroperoxides and carbonyls—might be the reason for the mentioned diseases. In this manuscript quantitative determination of aldehydes which are formed during oxidation of triolein—as a model substance—using the Rancimat 679 is described. The oxidation of 11 g of triolein is carried out at 120 °C sparging air with a flow of 20 dm3/h for 10 h. A series of aliphatic aldehydes starting from hexanal to decanal as well as decenal was identified by LC–MS/MS and quantified as DNPH derivatives. In addition, the total amount of carbonyls was determined. Based on the calibration with hexanal, all other dominant substances were in the similar concentration range with maximum concentrations of 1.6 µmol/cm3 of hexanal, 2.3 µmol/cm3 of heptanal, 2.5 µmol/cm3 of octanal, 3.2 µmol/cm3 of nonanal, 4.0 µmol/cm3 of decanal after 6 h. The total amount of carbonyls reached a maximum after 6 h being 27 µmol/cm3 for triolein without antioxidant. The results of this investigation will be a basis for further toxicological studies on oxidized oils.

Original languageEnglish
Pages (from-to)2031-2035
Number of pages5
JournalMonatshefte für Chemie - Chemical Monthly
Issue number12
Publication statusPublished - 1 Dec 2017


  • Aldehydes
  • Antioxidants
  • DNPH
  • Lipid oxidation
  • Triolein
  • α-Tocopherol
  • β-Carotene

ASJC Scopus subject areas

  • Chemistry(all)

Fields of Expertise

  • Human- & Biotechnology


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