Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods.
DOI:
https://doi.org/10.3989/gya.1997.v48.i2.776Keywords:
Autoxidation, Food, Rancidity, Review (paper), 2-Thiobarbituric acid.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.
Downloads
Download data is not yet available.
Downloads
Published
1997-04-30
How to Cite
1.
Vicario Romero IM, Guillén Sans R, Guzmán Chozas M. Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods. Grasas aceites [Internet]. 1997Apr.30 [cited 2024Mar.30];48(2):96-102. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/776
Issue
Section
Reviews
License
Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.