Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment

Tarladgis, Basil G.; Pearson, A. M.; Li, Jun

doi:10.1002/jsfa.2740150904

Cited by 310 publications

(114 citation statements)

References 7 publications

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“…Lipid oxidation was determined using the methodology described by Tarladgis et al (1964) and modified by Crackel et al (1988), and the results expressed in mg of TBARs per kilogram of sample.…”

Section: Physicochemical Analyses Of the Salamimentioning

confidence: 99%

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

Kunrath¹,

Savoldi²,

Mileski³

et al. 2017

Braz. J. Food Technol.

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Application and evaluation of propolis, the natural antioxidant in Italian-type salami Aplicação e avaliação de própolis, o antioxidante natural, em salame tipo Italiano SummaryThis study aimed to characterize propolis with respect to its antioxidant activity and apply it to the elaboration of Italian-type salami. A propolis sample was collected and subjected to chemical and physicochemical characterization and its antioxidant capacity determined. Four salami formulations were developed: F1 (no antioxidants); F2 (addition of 0.01% BHT); F3 (addition of 0.01% propolis) and F4 (addition of 0.05% propolis). The salamis were evaluated with respect to their physicochemical properties and lipid oxidation. The characterization of the propolis showed a high level of waxes and low levels of phenolic compounds and flavonoids, although in sufficient quantity to prove their antioxidant activity. The Italian-type salamis showed moisture, protein and lipid contents which conformed to the limits preconized by Brazilian legislation. The F4 formulation (0.05% propolis) showed a better result when compared to the formulations F3 (0.01% propolis) and F1 (no antioxidant). However, formulation F2 (0.01% BHT) showed the lowest value of lipid oxidation. The results showed that propolis inhibits oxidative action and can be added to meat products as a natural antioxidant. Keywords: Meat products; Shelf life; Lipid oxidation. ResumoO presente estudo teve por finalidade caracterizar a própolis quanto à sua atividade antioxidante e aplicá-la na elaboração de salame tipo italiano. Amostra de própolis foi coletada e submetida à caracterização físico-química, química e capacidade antioxidante. Quatro formulações de salame foram elaboradas: F1 (sem antioxidante), F2 (adição BHT 0,01%), F3 (adição de própolis 0,01%) e F4 (adição de própolis 0,05%). Os salames foram avaliados quanto às propriedades físico-químicas e oxidação lipídica. A caracterização da própolis mostrou alto teor de ceras e baixo teor de compostos fenólicos e flavonoides, porém em quantidades suficientes para comprovar sua atividade antioxidante. Os salames tipo italiano apresentaram teor de umidade, proteínas e lipídeos conforme limites preconizados pela legislação brasileira. A formulação F4 (0,05% de própolis) apresentou melhor resultado quando comparado às formulações F3 (0,01% de própolis) e F1 (sem antioxidante). No entanto, a F2 (0,01% de BHT) foi a formulação que apresentou menor valor de oxidação lipídica. Os resultados demonstraram que a própolis inibe a ação oxidativa, podendo ser adicionada em produtos cárneos como antioxidante natural. Palavras-chave: Produtos cárneos; Prazo de validade; Oxidação lipídica.

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Section: Physicochemical Analyses Of the Salamimentioning

confidence: 99%

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

Kunrath¹,

Savoldi²,

Mileski³

et al. 2017

Braz. J. Food Technol.

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“…TBARs value was determined according to Tarladgis, Watts, Younathan and Dugan (1960) with modifications by Tarladgis, Pearson and Dugan (1964). Results are shown in mg malonaldehyde/kg sample (ppm).…”

Section: Chemical Analysismentioning

confidence: 99%

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

2006

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Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufacturated with a partial substitution of pork backfat by linseed oil and antioxidants. After 5 months of storage, α-linolenic acid was better preserved by vacuum and MAP (7.32 and 7.74g/100g fatty acids, respectively) than in aerobic conditions (6.15g/100g fatty acids), without significant differences to values obtained after 2 months of storage for this acid. At the end of the storage, n-6/n-3 fraction in sausages with linseed oil was in all cases lower than 3, in contrast to values obtained for control products that were all higher than 15. Better PUFA/SFA ratios were also observed in modified sausages (0.6-0.7g/100g fatty acids) than control ones (0.3-0.4g/100g fatty acids). No signs of lipid oxidation measured by TBARs and peroxides were detected for modified sausages regardless the packaging system used (TBARs values lower than 0.25ppm and peroxides lower than 4meqO 2 /kg), pointing at a high effectiveness of the antioxidants. Furthermore, vacuum and MAP prevented 2,4 decadienal formation. Nutritional benefits of linseed oil and antioxidants containing products were maintained after 5 months of storage.

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“…Samples from 0, 1, 3 and 5 days were vacuum packed and cooked in a water bath up to an internal temperature of 75 o C. Subsequently, unsealed packaged samples were stored at 6 o C for 48h under fluorescent light (400 lux). Then, samples were re-heated in a microwave (High Power level, Panasonic) for 4 minutes, cooled to room temperature and development of WOF was determined by thiobarbituric acid (TBARS) measurement following the technique described by Tarladgis et al (1964).…”

Section: Wof Developmentmentioning

confidence: 99%

“…Samples were vacuum packed and cooked in a water bath to an internal temperature of 75 o C. Subsequently, unsealed packed samples were stored at 6 o C for 48h under fluorescent light (400 lux). Then, samples were re-heated in a microwave for 4 minutes, cooled to room temperature and development of WOF was monitored by TBARS measurement (Tarladgis et al, 1964). The response function was WOF development which was transformed into logarithmic to the base 10 to assure the normality and expressed in log of µg TBARS/kg of samples (Box and Draper, 1987).…”

Section: Exogenous Vitamin E and Phytic Acid Experimental Designmentioning

confidence: 99%

Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

Soares

Olivo

Shimokomaki

et al. 2004

Braz. arch. biol. technol.

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The effect of α-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. C ontrol group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p<0.05)

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Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment

Cited by 310 publications

References 7 publications

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions

Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

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