caa a22 4500 465766358 CHVBK 20180323111915.0 cr unu---uuuuu 170327e19900401xx s 000 0 eng 10.1007/BF02535747 doi (NATIONALLICENCE)springer-10.1007/BF02535747 Effect of dietary menhaden oil and vitamin E on in vivo lipid peroxidation induced by iron [Elektronische Daten] [Miao-Lin Hu, Edwin Frankel, Al Tappel] Weanling rats were fed diets containing 10% menhaden oil (MO) or 10% corn oil-lard (1∶1, COL) with low (≤5 IU/kg) or supplementary (35 IU/kg) vitamin E for six weeks. The rats were killed 30 min after injection with 24 mg iron/kg as ferrous chloride because thiobarbituric acid-reactive substances (TBARS) in liver homogenates were highest at 30 min after injection of iron into rats fed a standard diet. Tissue homogenates were used either without incubation (zero-time) or after incubation at 37°C for 1 hr. In addition to TBARS and conjugated dienes, headspace hexanal and total volatiles (TOV) determined by capillary gas chromatography were useful indices of lipid peroxidation since they were decreased by vitamin E supplementation and were increased with increasing iron dose. Regardless of the dietary lipid used, vitamin E supplementation decreased headspace hexanal, TOV, TBARS and conjugated dienes in both zero-time and incubated homogenates of liver and kidney. Dietary MO increased TBARS in both zero-time and incubated homogenates of tissue from rats injected with iron. In contrast, dietary MO decreased hexanal and TOV in incubated tissue homogenates. The study demonstrated the usefulness and limitations of using hexanal and TOV as indices of lipid peroxidation. American Oil Chemists' Society, 1990 Hu Miao-Lin Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut Frankel Edwin Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut Tappel Al Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut Lipids Springer-Verlag 25/4(1990-04-01), 194-198 0024-4201 25:4<194 1990 25 11745 https://doi.org/10.1007/BF02535747 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02535747 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hu Miao-Lin Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut NATIONALLICENCE 700 1- Frankel Edwin Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut NATIONALLICENCE 700 1- Tappel Al Department of Food Science and Technology, University of California, 1480 Chemistry Annex, 95616, Davis, CA aut NATIONALLICENCE 773 0- Lipids Springer-Verlag 25/4(1990-04-01), 194-198 0024-4201 25:4<194 1990 25 11745 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer