TBARS Assay for Food and Beverages from EAGLE BIOSCIENCES INC.

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Product NameTBARS Assay for Food and Beverages
DescriptionOff-flavor odor development in lipids and lipid-?containing foods is commonly attributed to the by-?products of lipid peroxidation. Fats, oils, and other lipids react with oxygen to form peroxides, which then further decompose to give aldehydes, including malonaldehyde (MDA) and hexanal - both of which are associated with deterioration in meats.1 Factors affecting the formation of lipid peroxidation products include how the product was stored, cooked, processed, and the addition of preservatives.2 The traditional method used for detecting malonaldehyde is the 2-?Thiobarbituric Acid Reactive Substances (TBARS) assay. In this reaction, shown below in Figure 1, one molecule of malonaldehyde is condensed with two molecules of 2-?thiobarbituric acid under heated acidic conditions to form a pink chromogen. This assay has been modified many times since its discovery in the early 1960's and has always required heating to approximately 100°C for longer than 30 minutes with a strong acid. Heating biological samples in an acidic solution generates colors that interfere with the TBARS assay and generates artificially high MDA values. The Malonaldehyde Quantitation Kit is the first rapid TBARS assay that does not require heating. This feature makes the test more specific for malonaldehyde by greatly reducing the interferences generated by heating. The reaction is complete in 60 minutes at room temperature, and requires no preliminary extraction or distillation. Sample types: various foods and beverages. Incubation time: 60 minutes
Size1 x 96 well
Concentrationn/a
ApplicationsRUO
Other Nameskit, assay, EIA, enzyme immunoassay
Gene, Accession, CAS #n/a
Catalog #TBR96-K01
Price$325
Order / More InfoTBARS Assay for Food and Beverages from EAGLE BIOSCIENCES INC.
Product Specific Referencesn/a
EAGLE BIOSCIENCES INC.
EAGLE BIOSCIENCES INC.
EAGLE BIOSCIENCES INC.
20A NW Blvd., Suite 112
Nashua NH 03063
P: 617-419-2019
P: 866-411-8023
F: 617-419-1110

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