Ultra-violet Photolysis of Unsaturated Fatty Acids in Relation to the Thiobarbituric Acid Test

Nature ◽  
1963 ◽  
Vol 200 (4911) ◽  
pp. 1098-1099 ◽  
Author(s):  
L. D. SASLAW ◽  
H. J. ANDERSON ◽  
V. S. WARAVDEKAR
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Ultra Violet ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

scholarly journals Chemical Nature of the Thiobarbituric Acid Test for the Oxidation of Unsaturated Fatty Acids.

1951 ◽  
Vol 5 ◽  
pp. 975-976 ◽  
Author(s):  
J. Glavind ◽  
S. Hartmann ◽  
Hugo Holtermann ◽  
Jörgine Stene Sörensen ◽  
Nils Andreas Sörensen
Keyword(s):  
Fatty Acids ◽  
Chemical Nature ◽  
Unsaturated Fatty Acids ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

Lipid Peroxidation in Hyperlipidaemic Patients. A Study of Plasma using an HPLC-Based Thiobarbituric Acid Test

1993 ◽  
Vol 19 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Susanna Chirico ◽  
Cheryl Smith ◽  
Christine Marchant ◽  
Malcolm J. Mitchinson ◽  
Barry Halliwell
Keyword(s):  
Lipid Peroxidation ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

A review of the methodology of the 2-thiobarbituric acid test

1991 ◽  
Vol 40 (3) ◽  
pp. 271-291 ◽  
Author(s):  
D.V. Hoyland ◽  
A.J. Taylor
Keyword(s):  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

scholarly journals Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

2020 ◽  
Vol 11 (2) ◽  
pp. 69-74
Author(s):  
Muhammad Nazly Hasibuan ◽  
Eti Indarti ◽  
Novia Mehra Erfiza
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Critical Parameters ◽  
Life Testing ◽  
Thiobarbituric Acid Test ◽  
Semi Empirical ◽  
Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters  stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

Identification of acrolein from the ozone oxidation of unsaturated fatty acids

1999 ◽  
Vol 18 (11) ◽  
pp. 677-682 ◽  
Author(s):  
R Medina-Navarro ◽  
E Mercado-Pichardo ◽  
O Herńndez-Pérez ◽  
J J Hicks
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Biological Systems ◽  
Thiobarbituric Acid ◽  
Environmental Pollutant ◽  
Fused Silica ◽  
Erythrocyte Membranes ◽  
Human Erythrocyte Membranes ◽  
Dependent Form ◽  
By Products

By-products of lipoperoxidation reactions may be associated with the genesis or the progression of several diseases as arteriosclerosis, diabetes and cancer, among many others. Acrolein, at first a widely distributed environmental pollutant, is currently known as a compound capable of being generated as a result of metabolic reactions within biological systems, highly toxic and the most electrophilic of the a, b-unsaturated aldehydes formed during lipoperoxidation. In the present study: 1 The separation of acrolein and malondialdehyde was achieved at alkaline pH with the use of high voltage capillary electrophoresis in uncoated fused-silica capillaries. 2 It was demonstrated how the oxidation of fatty acids (arachidonic/linoleic) with ozone generates, in dose-dependent form, acrolein as one of the by-products of the lipoperoxidation process. The oxidation of open human erythrocyte membranes with ozone also generated acrolein. 3 After aldolic condensation, aldol-acrolein derivative has a positive reaction with 2-thiobarbituric acid (TBA) and shows a maximum absorption at 498 nm. This novel characteristic is used in its identification after the separation of the by-products. 4 It is possible to suggest that in the classic reaction of the denominated thiobarbituric acid reactive substances (TBARS), when used as an indicator of the degree of peroxidation in biological systems, a portion of acrolein could be present but dwarfed by the TBAMDA adduct.

THE PROTECTIVE ACTION OF TOCOPHEROL AGAINST HEMOLYSIS OF RAT ERYTHROCYTES BY DIALURIC ACID

1960 ◽  
Vol 38 (9) ◽  
pp. 957-964 ◽  
Author(s):  
C. C. Tsen ◽  
H. B. Collier
Keyword(s):  
Protective Action ◽  
Lipid Peroxide ◽  
Lipid Peroxides ◽  
Thiobarbituric Acid ◽  
Peroxide Formation ◽  
Rat Erythrocytes ◽  
Thiobarbituric Acid Test ◽  
Unsaturated Lipids ◽  
Acid Test ◽  
Test Treatment

Erythrocytes from rats on tocopherol-deficient and tocopherol-supplemented diets gave similar low values for lipid peroxides by the thiobarbituric acid test. Treatment of the cells from tocopherol-deficient rats with dialuric acid caused a marked increase in lipid peroxides and this closely paralleled the degree of hemolysis. Shaking of the red cells from tocopherol-deficient animals in an atmosphere of oxygen also resulted in a slow lipid peroxidation which again paralleled the degree of hemolysis. Addition of α-tocopherol to a suspension of erythrocytes from tocopherol-deficient rats decreased or completely prevented (depending upon concentration) hemolysis by dialuric acid and also decreased lipid peroxide formation.It is concluded that dialuric acid probably acts by catalyzing the formation of lipid peroxides in the unsaturated lipids of the membrane of erythrocytes from tocopherol-deficient animals. Tocopherol presumably inhibits peroxide formation, and therefore hemolysis, by virtue of its antioxidant action.

scholarly journals Naringenin ameliorates pathological changes in liver and kidney of diabetic mice: a preliminary study / Naringenin reducira histopatološke promjene u jetri i bubregu miševa s dijabetesom

2016 ◽  
Vol 67 (1) ◽  
pp. 19-24 ◽  
Author(s):  
Damir Sirovina ◽  
Nada Oršolić ◽  
Gordana Gregorović ◽  
Marijana Zovko Končić
Keyword(s):  
Lipid Peroxidation ◽  
Kidney Tissue ◽  
Thiobarbituric Acid ◽  
Diabetic Mice ◽  
Histopathological Changes ◽  
Thiobarbituric Acid Test ◽  
Liver And Kidney ◽  
Treatment Of Diabetes ◽  
Preliminary Study ◽  
Acid Test

Abstract The effect of naringenin, a flavonoid found in grapefruit, orange, and tomato, on lipid peroxidation and histopathological changes in the liver and kidneys of alloxan-induced diabetic mice were investigated. Two days after alloxan injection (75 mg kg−1, i.v.), naringenin ethanolic solution (0.5 % v/v) was given to mice intraperitoneally (50 mg kg−1 per day) for seven days. Naringenin’s impact on lipid peroxidation was measured by the 2-thiobarbituric acid test and histopathological changes were examined under a light microscope. Naringenin administration resulted in a significant decrease of lipid peroxidation level in liver and kidney tissue, as well as in a decreased number of vacuolated liver cells and degree of vacuolisation. Indications of tissue repair in kidney suggested that amelioration of diabetes-induced renal damage could be achieved over a longer period of time. Findings suggest that naringenin could be considered a dietary supplement in the prevention or treatment of diabetic complications and other diseases connected with oxidative stress, and gives a hope that it could show similar effects in the treatment of diabetes in humans.

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