Determination and removal of malondialdehyde and other 2-thiobarbituric acid reactive substances in waste cooking oil

Wei, Zuojun; Li, Xinghua; Thushara, Dilantha; Liu, Yingxin

doi:10.1016/j.jfoodeng.2011.06.032

Cited by 19 publications

(13 citation statements)

References 39 publications

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“…16−18 Furthermore, there are available HPLC methods based on the analysis of MDA derivatives with hydrazine compounds, such as 2,4-dinitrophenylhydrazine (DNPH), 19,20 or on the direct measurement of MDA. 21,22 However, the spectrophotometric method is preferred for routine analysis of a large amount of samples because of its simplicity and low cost; 23 thus, an evaluation of the ability of the thiobarbituric acid reactive substances (TBARS) test to measure MDA within a broad range of foods is necessary. There is no study to our concern evaluating the efficiency of TBARS test in measuring MDA in fatty foods as well as different type of oils.…”

Section: ■ Introductionmentioning

confidence: 99%

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

Papastergiadis

Mubiru

Langenhove

et al. 2012

J. Agric. Food Chem.

243

136

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The ability of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test to determine malondialdehyde (MDA) in various food matrices was evaluated. MDA was extracted from the foods; the extract reacted with thiobarbituric acid (TBA); and the formed TBA-MDA adduct was measured spectrophotometricaly at 532 nm. In parallel, the TBA-MDA adduct was analyzed with high-performance liquid chromatography (HPLC) coupled with fluorescence detection. Oils and unprocessed and uncooked meat and fish products did not exhibit any significant difference in the amount of MDA measured by the two methods, indicating that the major substance reacting with TBA and forming an adduct that absorbs at 532 nm was MDA. However, in products such as dry nuts, pork sausages, cooked fish, and gouda cheese, an overestimation of MDA was observed, indicating that TBARS test was unsuitable for accurate determination of MDA. Furthermore, the results in the present work suggest that the overestimation of MDA by the TBARS test as it was applied is related to the interference of other than secondary lipid oxidation products.

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Section: ■ Introductionmentioning

confidence: 99%

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

Papastergiadis

Mubiru

Langenhove

et al. 2012

J. Agric. Food Chem.

243

136

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“…Vegetable oils are used in households, diners and food production at industrial scale. During frying, harmful compounds are formed in the oils [1] and for this reason frying oils must be changed regularly. These used cooking oils are called waste cooking oils (WCO).…”

Section: Introductionmentioning

confidence: 99%

“…These used cooking oils are called waste cooking oils (WCO). Approximately 10 million tons of WCO are generated worldwide each year [1]. Large amounts of WCO are discarded without proper treatment.…”

Section: Introductionmentioning

confidence: 99%

“…[12]. WCO can be purified using existing technological solutions that are widely used to refine raw vegetable oils, such as treatment with activated earth [13], bleaching, degumming and deodorizing processes [1], [14]. By using these methods, it is possible to get rid of most oxidation products, however, some harmful compounds such as malondialdehyde remain in the oil even after the above-mentioned purification measures [1], [15].…”

Section: Introductionmentioning

confidence: 99%

“…MDA concentrations are usually determined using spectrophotometric measurement of the violet adduct formed by the reaction of MDA with 2-thiobarbituric acid (TBA) [16], [21], this test is called the TBARS test. This method is often criticized for the non-specificity of the reaction, as compounds in products such as browning reaction products, sugar degradation products and proteins also react with TBA [1], thus increasing the measurement error [16], [22], [23]. For this reason, the possibility of replacing the TBARS test with more specific high-performance liquid chromatography (HPLC) analytical techniques has been discussed [1], [16], [24].…”

Section: Introductionmentioning

confidence: 99%

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Waste Cooking Oil as Substrate for Single Cell Protein Production by Yeast Yarrowia lipolytica

Spalviņš

Geiba

Kusnere

et al. 2020

Environmental and Climate Technologies

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Cooking oils are widely used in food preparation. During cooking, harmful compounds are formed in oils, therefore utilization of used cooking oils (waste cooking oils) is limited. Single cell protein (SCP) is dietary protein, which can be produced from various protein-rich microorganisms that are capable of utilizing industrial by-products such as waste cooking oil (WCO). In this study the utilization of industrial WCO (obtained from local potato chips manufacturer) as a carbon source for single cell protein production by yeast Yarrowia lipolytica was assessed. The medium containing 27.5 g/L WCO and C/N ratio of 5–10 for batch fermentations was determined to be the optimal composition for SCP production. In this study, the highest reported Yarrowia lipolytica biomass concentration (57.37 g/L) was achieved when WCO was used as the main carbon source. Protein concentrations were relatively low (12.6 %), which also affected the final protein yield (7.23 g/L). The resulting biomass accumulated low concentrations of toxic malondialdehyde (MDA) (2.32 mg MDA/kg) compared to concentrations initially detected in the WCO itself (30.87 mg MDA/kg). To the best of the authors knowledge this is the first study to report on MDA decrease via microbial fermentations.

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Biodiesel in Circular Economy

Mena‐Cervantes

Hernández‐Altamirano

García-Solares

et al. 2022

Biofuels in Circular Economy

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Determination and removal of malondialdehyde and other 2-thiobarbituric acid reactive substances in waste cooking oil

Cited by 19 publications

References 39 publications

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

Waste Cooking Oil as Substrate for Single Cell Protein Production by Yeast Yarrowia lipolytica

Biodiesel in Circular Economy

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