ANALYZING TBARS ASSAY RESULTS

Welcome to Diwata Channel! This is brought to you by the College of Fisheries and Ocean Sciences (CFOS), University of the Philippines Visayas. This is the second part of the TBARS Assay. TBA values will vary as a function of the method employed. In this regard, researchers should prepare their own standard curves, carry out recovery experiments, and calculate TBA values expressed in µmole MDA per kilogram sample. Even though the TBARS or TBA test has some drawbacks, this classical assay is one of the most frequently employed methods for determining lipid oxidation in fish and other seafood products because of its simplicity and relative speed. For more information about the TBARS assay, please visit these links: Lemon, D. (1975). An improved TBA test for rancidity. Halifax Laboratory New Series Circular, No. 51, 1–4. Robles-Martinez, E. Cervantes, & P. J. Ke. (1982). Recommended Method for Testing the Objective Rancidity Development in Fish Based on TBARS Formation. Canadian Technical Report of Fisheries and Aquatic Sciences No. 1089 Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37(1), 44–48. https://doi.org/10.1007/BF02630824 Vyncke, W. (1970). Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative Rancidity. Fette, Seifen, Anstrichmittel, 72(12), 1084–1087. https://doi.org/10.1002/lipi.19700721218