Determination of Optimum TBARS Conditions for Evaluation of Cow and Sheep Milk Oxidative Stability

Having a complex fatty acid profile, milk is the subject of several oxidation processes that are different to those in other food matrices. Considering this, important appreciate degradation status using rapid and simple methods quantify main products. The aim this study was adapt method for determination oxidative stability malondialdehyde, one lipid Four parameters (trichloroacetic concentration—TCA, antioxidant type, incubation time, thiobarbituric acid—TBA concentration) were modified establish best experimental sequence. It concluded relevant results obtained by precipitating proteins 20% TCA; incubating samples 90 min with 0.8% TBA, without adding antioxidant; registering absorbance at three wavelengths (450, 495, 532 nm). This successfully applied cow sheep values provided information about acids both types. Pearson correlation showed positive relationship between profiles characterized their pattern during storage.