| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4562229 | Food Research International | 2010 | 5 Pages |
Abstract
The mechanisms of formation of many aldehydic lipid oxidation products remain unclear, and the involvement of peroxyl radical additions in some cases was recently suggested. Here, the effect of α-tocopherol, a peroxyl radical trap, on the formation of aldehydic phospholipids from a phosphatidylcholine hydroperoxide was studied by electrospray ionization mass spectroscopy (ESI-MS). Based on the observed differential enhancement or suppression of formation of different aldehydes, new pathways are deduced for aldehyde formation via alkoxyl radicals derived from dihydroperoxy derivatives.
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Authors
Arnold N. Onyango, Naokazu Kumura, Hiroko Tominaga, Naomichi Baba,