OXIDATIVE ALTERATIONS OF EDIBLE VEGETABLE FATS AND OILS MEASURED BY THE THIOBARBITURIC ACID ASSAY - APPLIED METHODOLOGIES

Carbonylic compounds (especially aldehydes) which are originated from peroxides and hydroperoxides in the secondary oxidation step of the au toxidation process of fats and oils, show a pronounced interest due to their possible toxicity and influence on the bio-availability of nutr ients. Malondialdehyde (MDA) could bound to specific aminoacids, or co uld behave as mutagenic agent In this paper a critical study about the main methods and techniques employed in the 2-thiobarbituric acid (TB A) assay for oxidized edible fats and oils was carried out. A better a daptability of the single extraction TBA technique for this type of fo odstuffs was emphasized.