The content and dietary exposure of Malondialdehyde in industrial and traditional ice cream fats

Abstract

Lipid oxidation is an undesirable reaction that produces unwanted and harmful compounds, including malondialdehyde (MDA). Ice cream has a considerable amount of fat; therefore, it is sensitive to lipid oxidation. The primary purpose of this study was to determine the lipid oxidation level in traditional and pasteurized ice creams. The traditional ice cream and various brands of pasteurized ice cream samples were collected. The amount of MDA was measured by the TBARS method, and dietary exposure to MDA was calculated. MDA level in the traditional samples were lower than in pasteurized ice creams, however it was not significant (p>0.05). The level of lipid oxidation was different in the brands A, B, and C. The highest and lowest levels of MDA were found in brand A and brand C, respectively. The value of estimated dietary intake was calculated as 4.251 µg/Kg. This study showed that the amount of MDA could be very different in branded samples. Furthermore, the dietary intake of MDA is considerable. Therefore, it is necessary to develop a standard regarding the permissible level of MDA in ice cream.

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

“…Malondialdehyde (MDA) levels as a marker of lipid oxidation was measured with thiobarbituric acid reactive substances (TBARS) assay [21].…”