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A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods
Joint Authors
Source
Journal of Analytical Methods in Chemistry
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-5, 5 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-03-31
Country of Publication
Egypt
No. of Pages
5
Main Subjects
Abstract EN
A simple and highly sensitive spectrophotometric method was developed for the determination of thiobarbituric acid reactive substances (TBARS) as a marker for lipid peroxidation in fried fast foods.
The method uses the reaction of malondialdehyde (MDA) and TBA in the glacial acetic acid medium.
The method was precise, sensitive, and highly reproducible for quantitative determination of TBARS.
The precision of extractions and analytical procedure was very high as compared to the reported methods.
The method was used to determine the TBARS contents in the fried fast foods such as Shami kebab, samosa, fried bread, and potato chips.
Shami kebab, samosa, and potato chips have higher amount of TBARS in glacial acetic acid-water extraction system than their corresponding pure glacial acetic acid and vice versa in fried bread samples.
The method can successfully be used for the determination of TBARS in other food matrices, especially in quality control of food industries.
American Psychological Association (APA)
Zeb, Alam& Ullah, Fareed. 2016. A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods. Journal of Analytical Methods in Chemistry،Vol. 2016, no. 2016, pp.1-5.
https://search.emarefa.net/detail/BIM-1107396
Modern Language Association (MLA)
Zeb, Alam& Ullah, Fareed. A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods. Journal of Analytical Methods in Chemistry No. 2016 (2016), pp.1-5.
https://search.emarefa.net/detail/BIM-1107396
American Medical Association (AMA)
Zeb, Alam& Ullah, Fareed. A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods. Journal of Analytical Methods in Chemistry. 2016. Vol. 2016, no. 2016, pp.1-5.
https://search.emarefa.net/detail/BIM-1107396
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1107396