Food deterioration can be caused by macromolecules resulting from oxidation.
Lipids are macromolecules that are instrumental in oxidation of food that becomes rancid. Protocol for detecting the presence of 2-thiobarbituric acid, or TBA, was defined in the 1960s. The protocol detects 2-thiobarbituric acid reactive substances, known as TBARS, by the presence of TBA.
Protocol 1
Two protocols are commonly used in determining the presence of TBARS in food. The first protocol uses reaction with an acid solution to produce a red pigment. The mixture of the sample and acid are filtered. The red pigment under spectrograph analysis indicates the presence of TBA, and the researcher can conclude the presence of TBARS as a result.
Protocol 2
In the second protocol, lipids or oils are extracted from the food sample. The colormetric analysis is also performed with the sample. However, instead of acid, 1-butanol is used as a solvent. The increased presence of TBARS indicates an increase in oxidation.
Practical Applications
The formation of TBARS can occur in meat placed in cold storage. The degree of oxidation relates directly to the presence of gases used to maintain a red color. The gases allow the formation of TBARS, while antioxidative substances such as alfa tocopherol inhibit the formation of TBARS.
Tags: formation TBARS, presence TBARS, 2-thiobarbituric acid
