A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods

Figure 1

Typical reaction mechanism of malondialdehyde (MDA) and thiobarbituric acid (TBA) from the fried fast foods. The reaction was carried out at 95°C in water bath for 60 minutes. The pink colour complex is measured spectrophotometrically at 532 nm.