Abstract
SummaryA rapid distillation procedure for the estimation of fat oxidation in food using the 2‐thiobarbituric acid test has been developed. The apparatus generates steam rapidly and allows high sample throughput while minimizing cleaning of glassware. Using the standard compound, tetramethoxypropane (TMP), and a number of food samples spiked with standard, the recovery of malondialdehyde was determined and suitable operating conditions selected. Levels of TMP equivalent to TBA numbers between 1 and 10 were used. Recovery of standard increased from 25.3% at 20 ml to 81.6% at 120 ml, and recoveries at different TBA numbers were similar. After consideration of various factors, 50 ml was chosen as the distillate volume and was collected in about 4 min. With food samples, the recovery varied depending on the composition of the food and, in order to determine TBA number, it was necessary to calculate recoveries from each type of sample. In the reaction of distillate with thiobarbituric acid, colour development was found to be extremely temperature sensitive, and careful temperature control of the heating bath was required.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.