{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,13]],"date-time":"2026-03-13T23:51:36Z","timestamp":1773445896355,"version":"3.50.1"},"reference-count":22,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2015,12,16]],"date-time":"2015-12-16T00:00:00Z","timestamp":1450224000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2016,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Little is known about how vitamins can affect the peroxidation and stability of polyunsaturated fatty acids in cooked foods. Thus the effects of 15 vitamins on toxic malondialdehyde (<jats:styled-content style=\"fixed-case\">MDA<\/jats:styled-content>) formation in cooked beef patties were examined with the application of solid phase extraction and thiobarbituric acid (<jats:styled-content style=\"fixed-case\">TBA<\/jats:styled-content>) analysis by <jats:styled-content style=\"fixed-case\">HPLC\u2010DAD<\/jats:styled-content>. The polyunsaturated fatty acid profiles in cooked beef patties treated with some vitamins were further compared with that of control sample (no vitamin addition) by <jats:styled-content style=\"fixed-case\">GC\u2010MS<\/jats:styled-content> analysis.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Pyridoxamine, pyridoxine, retinoic acid, <jats:italic>\u03b1<\/jats:italic>\u2010tocopherol and L\u2010ascorbic acid exhibited significant effects lowering the amount of <jats:styled-content style=\"fixed-case\">MDA<\/jats:styled-content>. It was further discovered that retinoic acid, <jats:italic>\u03b1<\/jats:italic>\u2010tocopherol and <jats:sc>l<\/jats:sc>\u2010ascorbic acid could help preserve polyunsaturated fatty acids, while pyridoxamine addition actually showed no effect upon the retention of most of the tested polyunsaturated fatty acids, even lowering the content of arachidonic acid. Further <jats:styled-content style=\"fixed-case\">LC\u2010MS<\/jats:styled-content> analysis demonstrated that pyridoxamine could directly react with <jats:styled-content style=\"fixed-case\">MDA<\/jats:styled-content> via an addition reaction. The reaction involves a nucleophilic attack of pyridoxamine's free amine group on one of the aldehyde functional groups of <jats:styled-content style=\"fixed-case\">MDA<\/jats:styled-content> to form a new adduct, and may accelerate lipid peroxidation with the loss of more polyunsaturated fatty acids.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Some vitamins may directly participate in lipid peroxidation and affect food quality. \u00a9 2015 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7522","type":"journal-article","created":{"date-parts":[[2015,11,5]],"date-time":"2015-11-05T02:06:41Z","timestamp":1446689201000},"page":"3418-3423","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Effect and mechanism of pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in beef patties"],"prefix":"10.1002","volume":"96","author":[{"given":"Daniel","family":"Wong","sequence":"first","affiliation":[{"name":"School of Food Science and Technology Shanghai Ocean University  Shanghai P.R. China"},{"name":"School of Biological Sciences The University of Hong Kong  Hong Kong P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaoqiang","family":"Hu","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Shanghai Ocean University  Shanghai P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ningping","family":"Tao","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Shanghai Ocean University  Shanghai P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xichang","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Shanghai Ocean University  Shanghai P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mingfu","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Shanghai Ocean University  Shanghai P.R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2015,12,16]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.plipres.2007.05.002"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/tx900221s"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1006\/abio.1997.2157"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/0309-1740(93)90046-K"},{"key":"e_1_2_5_6_1","first-page":"1","article-title":"Analysis, formation and inhibition of cholesterol oxidation products in foods: An overview","volume":"8","author":"Tai CY","year":"2000","journal-title":"J Food Drug Anal"},{"key":"e_1_2_5_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.numecd.2005.05.003"},{"key":"e_1_2_5_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2006.05.008"},{"key":"e_1_2_5_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980233y"},{"key":"e_1_2_5_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf950732o"},{"key":"e_1_2_5_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(99)00119-9"},{"key":"e_1_2_5_12_1","doi-asserted-by":"publisher","DOI":"10.2527\/2001.7951201x"},{"key":"e_1_2_5_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(00)00094-2"},{"key":"e_1_2_5_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.01.089"},{"key":"e_1_2_5_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200700032"},{"key":"e_1_2_5_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02490453"},{"key":"e_1_2_5_17_1","first-page":"36","article-title":"Simultaneous determination of ascorbic acid and free malondialdehyde in human serum by HPLC\u2013UV","volume":"7","author":"Karatepe M","year":"2004","journal-title":"LCGC Asia Pacific"},{"key":"e_1_2_5_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.10.018"},{"key":"e_1_2_5_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/tx800220h"},{"key":"e_1_2_5_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(98)00121-1"},{"key":"e_1_2_5_21_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00058a029"},{"key":"e_1_2_5_22_1","doi-asserted-by":"publisher","DOI":"10.1093\/ps\/80.3.327"},{"key":"e_1_2_5_23_1","doi-asserted-by":"publisher","DOI":"10.1196\/annals.1333.093"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.7522","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.7522","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.7522","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T11:11:42Z","timestamp":1760872302000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.7522"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,12,16]]},"references-count":22,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2016,8]]}},"alternative-id":["10.1002\/jsfa.7522"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.7522","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,12,16]]},"assertion":[{"value":"2015-09-16","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2015-11-02","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2015-12-16","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}