Malonaldehyde in Aqueous Solution and Its, Role as a Measure of Lipid Oxidation in Foods

Abstract

SUMMARY The kinetics of the production of malonaldehyde by acid hydrolysis of its bis‐(diethylacetal) is described, and its ionization constants and polymerization in aqueous solution are explored. The frontier electron method from molecular orbital calculations is utilized for prediction of the reactivities of the compound. The addition complex with bisulfite, the reaction with 2,4‐dinitrophenylhydrazine, the dimedone derivative, and the ferric chelates were investigated. Finally, the significance of the acidification on the isolation of the compound from foods and its possible role as a measure of lipid oxidation in food systems are discussed.