Comparision of Two thiobarbituric acid (TBA) method for monitoring Iipid oxidation in fish

Balıklarda lipit oksidasyonunu belirlemek için iki tiyobarbiturik asit (TBA) metotunun karşılaştırılması. Bu çalışmada, yağlı balıklarda önemli bir kalite kriteri olan tiyobarbiturik asit (TBA) analizi, standart bir distilasyon metodu olan Tarladgis ve diğ. (1960) ve bir sıvı asit ekstraksiyon metodu olan Lynch and Frei (1993) olmak üzere iki farklı yöntemle karşılaştırılmıştır. Tarladgis ve diğ. (1960)’ nın yönteminde 7.8 sabiti ile çarpılan specktrofotometrik değerler, ayrıca Crackel (1986)’ in önerdiği üzere 6.2 sabiti ile de çarpılmış ve elde edilen TBA değerleri karşılaştırılmıştır. Araştırmada kullanılan küçük boylu sardalyaların (Sardina pilchardus (W., 1972), 12.7±0.15 cm) lipit içeriği %1.59, büyük boylu sardalyaların (S. pilchardus (W., 1972),16.5±0.98 cm) lipit içeriği %2.18, küçük boylu kefallerin (Mugil cephalus (L., 1758) 21.0±0.68 cm) lipit içeriği %2.08, büyük boylu kefallerin (M. cephalus (L., 1758), 33.2 ±1.23 cm) lipit içeriği %0.97, palamutun (Sarda sadra (B., 1793), 32.1±3.25 cm) lipit içeriği %6.49 ve lüferin (Pomatomus saltator (L., 1766), 23 ± 1.01cm) lipit içeriği %1.19 olarak bulunmuştur. Küçük boylu kefallerde ve büyük boylu sardalyalarda ekstraksiyon metoduna göre elde edilen TBA değerleri, 6.2 sabiti ile hesaplanarak bulunan distilasyon metoduna ile elde edilen TBA değerlerine göre önemli bir farklılık göstermezken (p>0.05), 7.8 sabiti ile hesaplanan TBA değerleri 1.3 kat daha yüksek bulunmuştur (p

Anahtar Kelimeler:

lipit, damıtma, malonaldehit, oksitlenme, balık (gıda), ekstraksiyon

Balıklarda lipid oksidasyonu belirlemek için iki tiyobarbiturik asid (TBA) metodunun karşılaştırılması.

In this study, the thiobarbituric acid (TBA) analysis that is an important quality index for fatty fish was compared with the method of Tarladgis et al. (1960) which is a commonly used distillation method and aqueous acid extraction method according to Lynch and Frei (1993). The results of spectrophotometric values multiplying by 7.8 constant in the method of Tarladgis et al. (1960) were also multiplied by 6.2 constant according to Crackel (1986) and the results of TBA value were compared. The lipid contents of fish used in the experiment were found to be %1.59 for small sardine (Sardina pilchardus (W., 1972), 12.7±0.15 cm), %2.18 for large sardine (S. pilchardus (W., 1972),16.5±0.98 cm), %2.08 for small grey mullet (Mugil cephalus (L., 1758), 21.0±0.68 cm), %0.97 for large grey mullet (M. cephalus (L. 1758), 33.2 ±1.23 cm), %6.49 for Atlantic bonito (Sarda sadra (B., 1793), 32.1±3.25 cm) and %1.19 for bluefish (Pomatomus saltator (L. 1766), 23 ± 1.01cm). TBA values obtained by extraction method in small grey mullet and large sardine weren’t significantly different from those of the distillation method when calculated by 6.2 constant (p>0.05), while TBA values of them obtained by distillation method calculated by 7.8 constant were found to be significantly 1.3 times higher than those of extraction method (p<0.05). No significantly differences were found between the each three TBA values for small sardine and bluefish (p<0.05). In small grey mullet and Atlantic bonito, TBA values obtained by extraction method were found higher than those of distillation method calculated by both 7.8 and 6.2. Moreover, the higher TBA value was obtained with the higher lipid content in small and large sardine. As a result of this study, it is suggested that the extraction method according to Lynch and Frei (1993) can alternatively be used to determine lipid oxidation in fish muscle in stead of the distillation method according to Tarladgis et al. (1960).

Keywords:

lipids, distillation, malonaldehyde, oxidation, fish, extraction,

PDF

___

Bandarra, N. M., I. Batista, M. L.Nunes, J. M. Empis, and W. W. Christie. 1997. Seasonal changes in lipid composition of sardine (Sardina pilchardus). J. Food Sci., 62: 40–42.

Bligh, E., and W. V. Dyer. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37: 911–91

Botsoglu, N.A., D.J. Fletouris, G.E. Papageorgiou, V.N. Vassilopoulos, A.J. Mantis, and A.G. Trackatellis. 1994. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedsstuff samples. J. Agric. Food Chem., 42: 1931-1937.

Buttkus, H. J. 1967. The reaction of myosin with malonaldehyde. J. Food Sci., 32:432–434

Christie, W. W. 1987. The lipid composition of animal tissue, pp. 55–79. In: HPLC and lipids: a practical guide. W. W. Christie (Ed.). Pergamon Press, Oxford, UK

Crackel, R.L. 1986. Stability of lipids in restructured beef steaks. M.S. Thesis, Michigan State University, East Lansing, MI.

Crawford, D. L., T. C. Yu, and R. O. Sinnhuber. 1966. Reaction mechanism, reaction of malonaldehyde with glycine. J.Agric. Food Chem, 14: 184.

Esterbauer, H., and K.H. Cheeseman. 1990. Determination of aldehydic lipid peroxidation products: malonaldehyde and 4-hydroxynonenal. Methods Enzymol, 186: 407-421

Caponio, F., A. Lestingi, C. Summo, M. T. Bilancia, and V. Laudadio. 2004. Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length. J. Appl. Ichthyol., 20: 530–535.

Girón-Calle, J., M. Alaiz, F. Millán, V. Ruiz-Gutiérrez, and E. Vioque. 2003. Bound malondialdehyde in foods: Bioavailability of the N,N′-di-(4-methyl-1,4-dihydropyridine-3,5-dicarbaldehyde)lysine. Journal of Agricultural and Food Chemistry, 51: 4799–4803

Gutteridge, J.M. 1981. Thiobarbituric acid-reactivity following iron- dependent free-radical damage to amino acids and carbohydrates. FEBS Lett., 128: 343-346

Hardy R, and J.N. Keay. 1972.Seasonal variations in the chemical compositions of Cornish mackerel (Scomber scombrus L.) with detailed reference to the lipids. J Fd Tech , 7: 125–237.

Heras, A., A. Schoch, M.Gibis, and A. Fischer. 2003. Comporison of methods for determining malonaldehyde in dry sausage by hplcl and the classic tba test. Eur. Food Res. Technol., 217: 180-184.

Hultin, HO. 1992. Lipid oxidation in fish muscle, pp. 99–116. In: Flick Jr, GJ and Martin RE (eds). Advances in Seafood Biochemistry. Technomic Publishing Co., PA.

Jo, C., D.U. Ahn. 1998. Flourometric analysis of 2-thiobarbutiric acid reactive substances in turkey. Poultry Science, 77: 575-480.

Kwon, T., J.V. Veen. 1968. Ultraviolet and infrared absorbtion of spectra of malonaldehyde in organic solvents. J. Agric. Food Chem., 16: 639-642.

Lynch, S.M., and B. Frei. 1993. Mechanism of copper-and iron-dependent oxidative modification of human low density lipoprotein. J. Lipid Research, 34: 1745-1753.

Masengi, S., Y. Sato, J. Shindo, and H. Miki. 2001.Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried 334 Tokur et al. / E.Ü. Su Ürünleri Dergisi 23 (3-4): 331–334 skipjack. International Journal of Food Scie. And Technology, 67(4):730

Nunes, M. L., M. Cardinali, R. Mendes, R. M.Campos, N. M. Bandarra, H. M. Lourenco, and M. Jerome. 1991. Effect of season and ice storage on proteins and lipids of sardine (Sardina pilchardus) minces and surimi, pp. 63–72. In: Quality assurance in the fish industry. H. Huss, M. Jakobsen and J. Liston (Eds). Elsevier, Amsterdam.

Pegg, R.B., F. Shahidi, and C.R. Jablonski. 1992. Interaction of sulfanilamide and 2-thiobarbutiric acid with malonaldehyde:structure of adducts and ımplications in determination of oxidative state of nitrite-cured meats. J. Agric. Food Chem., 40: 1826-1832.

Perera P. A. B. and S. S. De Silva. 1978. Studies on the chemical biology of young grey mullet Mugil cephalus L. Journal of Fish Biology., 13: 297 – 304

Pikul, J., D.E. Leszczynski, and F.A. Kummerow. 1989. Evaluation of three modified tba methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem., 37: 1309-1313.

Pikul, J., D.E. Leszczynski, and F.A. Kummerow. 1983. Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobabutiric acid assay for malonaldehyde in fat from chicken meat. J. Agric. Food Chem., 31: 1338-1342.

Salih, A.M., D.M. Smith, J.F. Price, and E. Dawson. 1987. Modified extraction 2_thiobarbutiric acid method for measuring lipid oxidation in poultry. Poultry Science, 66: 1483-1488.

Siu, G.M., and H.H Draper. 1978. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci., 43: 1147-1149.

Tamura, H., K. Kitta, and T.Shibamoto.1991. Formation of reactive aldehydes from fatty acids in a Fe+2/H2O2 oxidation system. J. Agric. Food Chem., 39: 439-442.

Tarladgis, B.G., B.M. Watts, and M. Yonathan. 1960. Distillation method for the determination of malonaldehyde ın rancid foods. J. of American Oil Chemistry Society, 37(1): 44–48

Vyncke, W. 1975. Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette Seifen Anstrichm. 77:239–240.

Witte, V.C., G.F. Krause, and M.E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585.

Zaboukas, N., H. Mılıou, P. Megalofonou, M. Moraıtou-Apostolopoulou, 2006. Biochemical composition of the Atlantic bonito Sadra sarda from the Aegean Sea (Eastern Mediterranean Sea) in different stages of sexual maturity. Journal of Fish Biology, 69: 347–362