Grasas y Aceites, Vol 48, No 2 (1997)

Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods.


https://doi.org/10.3989/gya.1997.v48.i2.776

I. M. Vicario Romero
Área de Nutrición y Bromatología. Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia. Universidad de Sevilla, Spain

R. Guillén Sans
Área de Nutrición y Bromatología. Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia. Universidad de Sevilla, Spain

M. Guzmán Chozas
Área de Nutrición y Bromatología. Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia. Universidad de Sevilla, Spain

Abstract


In this overview several aspects concerning the application of 2-thiobarbituric acid (TBA) test for measuring oxidative rancidity in foods are described and discussed. Different factors like food processing, sample induced oxidation and preparation, applied methodologies and interferences, are considered. The application of the TBA test to some foods like meats, fish, eggs, milk and dairy products, cereals, infant-foods, animal fats and vegetable oils are described. Correlation between TBA index or TBA number and other oxidation indices (i.e. peroxide value) as well as sensory evaluation are also considered.

Keywords


Autoxidation; Food; Rancidity; Review (paper); 2-Thiobarbituric acid.

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