Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Comparative Study
. 2017 Nov 16;22(11):1988.
doi: 10.3390/molecules22111988.

Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography

Anna Reitznerová  1 , Monika Šuleková  2 , Jozef Nagy  3 , Slavomír Marcinčák  4 , Boris Semjon  5 , Milan Čertík  6 , Tatiana Klempová  7
Affiliations
Comparative Study

Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography

Anna Reitznerová et al. Molecules. .

Abstract

The aim of this work was to compare the methods of malondialdehyde detection, as the main secondary product of the lipid peroxidation process, in meat and meat products. Malondialdehyde measurements were performed by two modified methods, the 2-thiobarbituric acid spectrophotometric method and the reverse-phase high-performance liquid chromatography in raw, mechanically-deboned chicken meat and in manufactured frankfurters. The malondialdehyde concentrations measured by the 2-thiobarbituric acid spectrophotometric method were found to be overestimated by more than 25% in raw meat and more than 27% in frankfurters in comparison to the results of reverse-phase high-performance liquid chromatography (p < 0.05). The achieved results showed that the presented modified reverse-phase high-performance liquid chromatography method was more applicable and more accurate for the quantification of malondialdehyde in samples of meat and meat products.

Keywords: derivatization; high-performance liquid chromatography; lipid oxidation; malondialdehyde; meat; meat products; spectrophotometry; thiobarbituric acid.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chromatograms for derivatized MDA-DNPH (A) in standard at a concentration of 430 ng/mL and frankfurters (high-pressure MDCM) B (B).
Figure 2
Figure 2
(A) Correlation graph between the malondialdehyde determinations by the TBA spectrophotometric and RP-HPLC method; (B) The Bland-Altman plot of TBA spectrophotometric and RP-HPLC measurements.
Figure 3
Figure 3
(A) The preparation of MDA by acidic hydrolysis of TMP; (B) the proposed structure of TBA pigment as a colored adduct between TBA and malondialdehyde, MDA-TBA; and (C) the formation of the DNPH derivate of MDA, MDA-DNPH.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Ruban S.W. Lipid peroxidation in muscle foods—An overview. Glob. Vet. 2009;3:509–513.
    1. Püssa T., Raudsepp P., Toomik P., Pällin R., Mäeorg U., Kuusik S., Soidla R., Rei M.A. Study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat. J. Food Compost. Anal. 2009;22:307–314. doi: 10.1016/j.jfca.2009.01.014. - DOI
    1. Bigolin J., Weber C., Alfaro A. Lipid oxidation in mechanically deboned chicken meat: Effect of the addition of different agents. Food Nutr. Sci. 2013;4:219–223. doi: 10.4236/fns.2013.48A027. - DOI
    1. Trindade M.A., Felício P.E., Castillo C.J.C. Mechanically separated meat of broiler breeder and white layer spent hens. Sci. Agric. 2004;61:234–239. doi: 10.1590/S0103-90162004000200018. - DOI
    1. Barriuso B., Astiasarán I., Ansorena D. A review of analytical methods measuring lipid oxidation status in foods: A challenging task. Eur. Food Res. Technol. 2013:1–15. doi: 10.1007/s00217-012-1866-9. - DOI

Publication types

LinkOut - more resources