QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Shamberger, R. J. Articles by Willis, C. E. Search for Related Content PubMed PubMed Citation Articles by Shamberger, R. J. Articles by Willis, C. E.

Malonaldehyde Content of Food¹

Department of Biochemistry, The Cleveland Clinic Foundation, and The Cleveland Clinic Educational Foundation, Cleveland, Ohio 44106

Several types of commercially available food both cooked and uncooked were tested for the presence of the carcinogenic initiator and mutagen, malonaldehyde, which is a breakdown product of unsaturated fatty acids. The thiobarbituric acid derivative of malonaldehyde from meat extract was identified either by thin layer chromatography or by gas chromatography after silylation. Malonaldehyde was also identified directly by gas chromatography. Among the meats purchased from supermarkets, beef had the greatest amounts of malonaldehyde. Turkey and cooked chicken had high levels. Most cheeses had only small amounts of malonaldehyde. In contrast, many vegetables and fruits had either minute amounts or no malonaldehyde.

KEY WORDS: • malonaldehyde • carcinogenic initiator • peroxidized food • mutagen • beef

¹ This article is the fifth of a series on antioxidants and cancer. Reprint requests should be addressed to Raymond J. Shamberger, Dept. of Biochemistry, The Cleveland Clinic, 9500 Euclid Ave., Cleveland, Ohio 44106.

Manuscript received 7 September 1976.