Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts

Abstract

This study was undertaken to investigate the malondialdehyde-trapping ability by m-diphenols and the consequent decrease of malondialdehyde in foods. Olivetol was added to crackers, which were prepared with wheat flour and either oxidized or fresh sunflower, linseed, and camelina oils. When crackers were prepared with oxidized oils, olivetol-containing crackers contained less malondialdehyde (∼30%) than control crackers. This decrease of malondialdehyde content was parallel to the formation of malondialdehyde-olivetol adducts (250-1300 ng/g). When fresh oils were employed, storage produced more malondialdehyde (300-700%) in control than in olivetol-containing crackers. This decrease of malondialdehyde content was also parallel to the formation of malondialdehyde-olivetol adducts (10-90 ng/g). In both cases, the formation of adducts required the contribution of either formaldehyde or acetaldehyde. Obtained results suggest that olivetol not only removed malondialdehyde, but also short chain aldehydes, therefore contributing to the decrease of the content of these toxic aldehydes in phenolic-enriched crackers.

Keywords: Acetaldehyde, (PubChem ID177); Carbonyl-phenol reactions; Food carbonylome; Formaldehyde, (PubChem ID712); Lipid oxidation; Maillard reaction; Malondialdehyde; Malondialdehyde, (PubChem ID10964); Olivetol, (PubChem ID10377); Reactive carbonyls.