Abstract
Thiobarbituric acid (TBA) assay and capillary gas chromatography (GC) were used to assess the effects of storage and the potential antioxidants, vitamin E and rosemary and sage extracts, on lipid peroxidation of a cooked beef homogenate. Increased levels of malondialdehyde (MDA) or TBA-reactive substances (TBARS) were observed in samples during a 5-day period. TBARS levels ranged from 2.0 to 3.9 times higher than GC-analyzed MDA levels, indicating the presence of other reactants in the TBA assay. Despite elevated levels, TBARS formation is similar to the actual MDA formation. Addition of vitamin E at 25-100 μg/g in the homogenate showed a concentration dependence in inhibiting lipid peroxidation. Samples containing either herbal extract (30 μg/g) showed effective inhibition since MDA levels of treated samples were 62 and 53% of the control. Improved antioxidative activity was not observed when the antioxidants were mixed together in equal amounts.
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