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

Table 3

Thiobarbituric acid reactive substances (TBARS) in fried fast foods samples. AA is 100% acetic acid, while AW is 50% acetic acid in water.

Sample name	Description		TBARS (µM/g)
	Composition	Frying medium	AA	AW
Shami kebab	Cooked grinded chickpeas, hot spices, onion, garlic extract, grinded tomatoes	Vegetable ghee	1.10 ± 0.06	1.505 ± 0.09
Samosa	Wheat starch, onion, potatoes, tomatoes	Vegetable oil	1.02 ± 0.18	2.51 ± 0.19
Bread fried	Wheat bread, eggs, milk	Vegetable ghee	0.891 ± 0.09	0.372 ± 0.03
Potato chips	Potato chips freshly prepared	Vegetable oil	2.21 ± 0.13	2.911 ± 0.13