ARS | Publication request: MEASUREMENT OF MALONALDEHYDE IN APPLE JUICE USING GC-MS AND A COMPARISON TO THE THIOBARBITURIC ACID ASSAY

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 17, 2001
Publication Date: June 1, 2002
Citation: Fan, X. 2002. Measurement of malonaldehyde in apple juice using gc-ms and a comparison to the thiobarbituric acid assay. Journal of Food Chemistry. 2002. V. 77. P. 353-359.

Interpretive Summary: Malonaldehyde (MA) is widely used as an index of lipid oxidation and rancidity of various foods. The traditional method for MA determination has been the thiobarbituric acid (TBA) assay owing to its simplicity. However, the assay is not specific, and many other compounds in foods of plant origin are known to interfere with the assay. A gas chromatograph- mass spectrometry-based method was developed to measure MA levels in irradiated and non-irradiated juice, and compared to the TBA assay. Results shows the traditional TBA assay seriously overestimated MA, and the overestimation increased as the amount of MA deceased. The GC-MS method also allowed simultaneous measurement of formaldehyde and acetaldehyde, two flavor-impacting compounds. The information is useful for both scientific community and food industry.

Technical Abstract: Malonaldehyde (MA) in gamma-irradiated apple juice was measured using a GC-MS method and in comparison to the thiobarbituric acid (TBA) assay. The profiles of MA content as a function of radiation dose were similar using both methods, however, MA content was higher when measured with the TBA assay compared to the GC-MS method. The overestimation of MA using the TBA Aassay increased as the amount of MA decreased. Use of the GC-MS method demonstrated MA content in irradiated juice declined rapidly during storage at 5 degrees C. MA content appeared to decrease much less when the TBA assay was used. The GC-MS method also allowed measurement of formaldehyde and acetaldehyde in addition to MA.