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

Abstract

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.

Effects of an ethanolic extract of Berberis vulgaris fruits on hyperglycemia and related gene expression in streptozotocin-induced diabetic rats

“…The findings of the current study are in close agreement with the results of other studies [14,15]. Several studies have demonstrated the beneficial effects of B.vulgaris on oxidative stress parameters in diabetic rats, which are consistent with our results [6,16]. In diabetes, the pancreas is considered to be the principal target organ susceptible to oxidative stress and damage produced by free radicals.…”

Annihilation of Leishmania by daylight responsive ZnO nanoparticles: a temporal relationship of reactive oxygen species-induced lipid and protein oxidation

“…28 Thiobarbituric acid reactive substances assay was used to detect and quantify any MDAs formed. 33,34 It is a common method to measure oxidative change in lipids due to free radicals. 35 It was found that there was a continuous increase in the MDA formation in each hour (Figure 7).…”

In vitro fermentation of nuts results in the formation of butyrate and c9,t11 conjugated linoleic acid as chemopreventive metabolites

“…TBARS determination was performed according to Papastergiadis et al [28]. The fermentation supernatants were centrifuged for 15 min at 3000 g and filtered through a 150-mm filter paper.…”