Rapid high-performance liquid chromatographic method of determining malondialdehyde for evaluation of rancidity in edible oils

Abstract

A simple HPLC method for the determination of malondialdehyde (MDA) in oxidised vegetable oils was developed and the results were compared with those given by a spectrophotometric method. Vegetable oil was steam-distilled in a Kjeldahl distillation apparatus and the MDA was determined in the aqueous distillates by HPLC, using a µ-Bondapak C₁₈ column, with a mobile phase of 1% acetic acid–acetonitrile (85 + 15, v/v). A total time of 2 min was necessary to assay each distillate and only MDA was detected. MDA can be determined at a level of 1.5 × 10^–9 mol l^–1.