The effects of iced storage on lipid oxidation of sardines was determined by mea
ID: 300565 • Letter: T
Question
The effects of iced storage on lipid oxidation of sardines was determined by measuring peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), as shown in the figures below.
a. Indicate the compounds that are measured by peroxide value.
b. Indicate the compounds that are measured by TBARS.
c. If you were only able to determine the PV or TBARS values in this experiment, which would you recommend? Discuss why this is the best method accurately determine the degree of lipid oxidation in the sardines.
Explanation / Answer
Please find the answers below:
Answer a: The PV or peroxide value represents the direct estimation of total peroxide content present in a sample. Thus, the peroxides and superoxides are measured using this method.
Answer b: TBARS is widely used qualitative biochemical assay for identification of total peroxides present in a given sample.The chemical reaction measures the absorbance produced by the product of TBARS which is proportionate to the peroxide content. Hence the quantity of TBARS itself is measured in this assay.
Answer c: If only either of the experiments is performed, TBARS would be a better choice. This is because the graphical representation shows that TBARS was able to give a straight trendline even at higher concentrations whereas the PV assay failed to estimate it. Thus, TBARS is more sensitive assay as compared to PV, and hence the higher accuracy of measurement.
Related Questions
drjack9650@gmail.com
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.