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Molecules 2017, 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

1
Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, 041 81 Košice, Slovakia
2
Department of Chemistry, Biochemistry and Biophysics, University of Veterinary Medicine and Pharmacy in Košice, 041 81 Košice, Slovakia
3
Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 811 07 Bratislava, Slovakia
*
Authors to whom correspondence should be addressed.
Received: 28 September 2017 / Revised: 15 November 2017 / Accepted: 15 November 2017 / Published: 16 November 2017
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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. View Full-Text
Keywords: high-performance liquid chromatography; derivatization; thiobarbituric acid; spectrophotometry; malondialdehyde; lipid oxidation; meat; meat products high-performance liquid chromatography; derivatization; thiobarbituric acid; spectrophotometry; malondialdehyde; lipid oxidation; meat; meat products
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MDPI and ACS Style

Reitznerová, A.; Šuleková, M.; Nagy, J.; Marcinčák, S.; Semjon, B.; Čertík, M.; Klempová, T. 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. Molecules 2017, 22, 1988.

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