Reactivity of lipid oxidation products in foods : is malondialdehyde a reliable marker?

Malondialdehyde (MDA), a characteristic aldehyde resulting from the lipid peroxidation of ω-3 and ω-6 fatty acids, has been widely used as a marker to measure the extent of lipid oxidation in foods. Remarkably, however, this marker is known to be very reactive. MDA is able to decompose. Because of its electrophilic character, MDA is a good Michael acceptor. This results in its oligomerisation and the formation of a variety of adducts with food components (e.g. proteins, polyphenols, ascorbic acid, nitrite, etc.). Therefore, the actual amount of MDA formed in a particular food as a result of lipid peroxidation will be underestimated. Consequently, MDA as a general lipid peroxidation marker in food should be used with care