This study aimed to investigate the oxidation profile of wheat germ oil extracted from raw during stabilization with microwave (MW) treatment, and kinetics parameters (free fatty acids (FFA), peroxide value (PV), thiobarbituric acid (TBA), α-tocopherol, lipase (LA) lipoxygenase (LOX) enzymes activities) under different storage conditions. For stabilizing germ, MW was treated at 700 W for three ...

The Thiobarbituric Acid (TBA) reactive substances assay is an easy and quick assay for the assessment in plants of lipid peroxidation, in which Malondialdehyde (MDA) is derivatized. To analyze the applicability of this method, the MDA concentrations in the leaves of different plants were measured by the TBA method. To further separate the interfering substances, fractional extraction and Gas Ch...

The effects of aging and food restriction on the activities and mRNA levels of antioxidant enzymes in rat livers were examined. Rats were fed ad libitum every day (AL) or ad libitum on every other weekday (FR). At 30 months of age, the catalase and glutathione peroxidase activities were lower, whereas the thiobarbituric acid (TBA) value, an index of lipid peroxidation of the AL rats, was higher...

The thiobarbituric acid (TBA) reaction, quantified by colorimetry or fluorimetry, is the method most widely used for studying lipid peroxidation in both laboratory animals and in humans with disorders. However, concerns regarding its analytical specificity have often been expressed, because TBA reacts with a wide variety of chemical species to produce a pink to red color. In this study, we reac...

A novel tri-n-butyl(IV) derivative of 2-thiobarbituric acid (HTBA) of formula [(n-Bu)(3)Sn(TBA) H(2)O] (1) has been synthesized and characterized by elemental analysis and (119)Sn-NMR and FT-IR spectroscopic techniques. The crystal structure of complex 1 has been determined by single crystal X-ray diffraction analysis at 120(2) K. The geometry around Sn(IV) is trigonal bipyramidal. Three n-buty...

Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O2, 30% CO2 and 10% N2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, sensory degradation of odour and colour, microbi...

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced wit...

Palliatives for enhancing the stability of beer flavor have been evaluated by organoleptic tests, but primarily by use of an accelerated aging technique, followed by estimation of staling substances using thiobarbituric acid (TBA). TBA has also been used to trace the quantities of carbonyl compounds and their precursors through malting and brewing and in beer treated with palliatives and substa...

The aim of this study is to assess the effect polyphenol curcumin on lipid peroxidation (LPO) in homogenate cerebral hemispheres from rats exposed round-the-clock lighting (RCL) and kept high-calorie carbohydrate-lipid diet (HCCLD). experiments were performed 21 white male Wistar weighing 210-250 g, divided into 3 groups 7 animals each. Animals group 1 (control I) a standard vivarium equal alte...