Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products
The 2-thiobarbituric acid (TBA) method has been used for the spectrophotometric determination of secondary lipid oxidation products, such as malonaldehyde (MA), due to its good correlation with sensorial perception of lipid oxidation. Other approaches have been proposed over time. Direct distillatio...
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| Format: | Article |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/359 |
| _version_ | 1797442537048244224 |
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| author | Eugenios Katsanidis Konstantina Zampouni |
| author_facet | Eugenios Katsanidis Konstantina Zampouni |
| author_sort | Eugenios Katsanidis |
| collection | DOAJ |
| description | The 2-thiobarbituric acid (TBA) method has been used for the spectrophotometric determination of secondary lipid oxidation products, such as malonaldehyde (MA), due to its good correlation with sensorial perception of lipid oxidation. Other approaches have been proposed over time. Direct distillation can result in artificially increased MA concentrations due to intense heating. Extraction is a milder and faster method, but it suffers from false color development in the presence of sugars or other compounds. A novel approach using steam distillation for the recovery of MA was developed. Validation and optimization studies were conducted, aiming to maximize MA recovery from various meat product samples by adjusting the steam distillation parameters. For the optimal MA recovery, 10 g of the sample, 25 mL of H<sub>2</sub>O, and 5 mL of 2 N HCl were used. The sample was distilled using a stream of water vapor until 50 mL of the distillate was collected in less than 3 min. Subsequently, 5 mL of the distillate was reacted with 5 mL of 0.02 M TBA, and the absorbance was measured at 532 nm. MA recovery was 61.8%. Experimentation with varying nitrite levels suggested that the addition of sulfanilamide is necessary when NaNO<sub>2</sub> is more than 50 mg MA/kg. The proposed method is fast, milder than direct distillation, and eliminates the issue of TBA interacting with sugars and other compounds. |
| first_indexed | 2024-03-09T12:43:18Z |
| format | Article |
| id | doaj.art-e7aa4edd1dbd4b98b1be5ff2e032fd42 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:43:18Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e7aa4edd1dbd4b98b1be5ff2e032fd422023-11-30T22:15:24ZengMDPI AGFoods2304-81582023-01-0112235910.3390/foods12020359Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat ProductsEugenios Katsanidis0Konstantina Zampouni1Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceDepartment of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceThe 2-thiobarbituric acid (TBA) method has been used for the spectrophotometric determination of secondary lipid oxidation products, such as malonaldehyde (MA), due to its good correlation with sensorial perception of lipid oxidation. Other approaches have been proposed over time. Direct distillation can result in artificially increased MA concentrations due to intense heating. Extraction is a milder and faster method, but it suffers from false color development in the presence of sugars or other compounds. A novel approach using steam distillation for the recovery of MA was developed. Validation and optimization studies were conducted, aiming to maximize MA recovery from various meat product samples by adjusting the steam distillation parameters. For the optimal MA recovery, 10 g of the sample, 25 mL of H<sub>2</sub>O, and 5 mL of 2 N HCl were used. The sample was distilled using a stream of water vapor until 50 mL of the distillate was collected in less than 3 min. Subsequently, 5 mL of the distillate was reacted with 5 mL of 0.02 M TBA, and the absorbance was measured at 532 nm. MA recovery was 61.8%. Experimentation with varying nitrite levels suggested that the addition of sulfanilamide is necessary when NaNO<sub>2</sub> is more than 50 mg MA/kg. The proposed method is fast, milder than direct distillation, and eliminates the issue of TBA interacting with sugars and other compounds.https://www.mdpi.com/2304-8158/12/2/359TBA testlipid oxidationmeatsteam distillation |
| spellingShingle | Eugenios Katsanidis Konstantina Zampouni Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products Foods TBA test lipid oxidation meat steam distillation |
| title | Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products |
| title_full | Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products |
| title_fullStr | Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products |
| title_full_unstemmed | Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products |
| title_short | Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products |
| title_sort | development of a novel steam distillation tba test for the determination of lipid oxidation in meat products |
| topic | TBA test lipid oxidation meat steam distillation |
| url | https://www.mdpi.com/2304-8158/12/2/359 |
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