TBARS

Off-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.

The traditional method for detecting malonaldehyde is the 2-Thiobarbituric Acid Reactive Substances (TBARS) assay. The OBR 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 at high temperatures.

 

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Scopri anche:
Colorimetric TBARS Microplate Assay (OFFR40)
Fluorometric TBARS Microplate Assay (OFFR45)
Color/Fluorometric TBARS Cuvette Assay (OFFR35)

Leggi l'articolo sul metodo TBARS a temperatura ambiente.

Histamine
Histamine can be a contaminant in certain fishes and meats. Our histamine assay offers outstanding sensitivity and specificity for histamine without the need for sample derivatization.
Oil Rancidity

Frying oil can go rancid due to many factors including overheating, prolonged use, and contamination from foods. There are many tests available to measure the degradation of cooking oils and several instruments are available to provide results on a timely basis as well as dipstick assays which give qualitative results. Of these methods oil polarity is the best indicator of oil quality but has required expensive equipment and expertise to measure. 
OBR has designed this kit to quickly measure the change in polarity of a cooking oil. It is based on the properties of a mercyanine dye that undergoes a significant color change related to the oil polarity. This assay is more accurate and less costly than other methods available.

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Antioxidant Analysis

Several factors influence the stability of foods and ingredients including added and natural antioxidants, temperature, handling conditions and exposure to light and oxygen. Properties associated with this decline in freshness include undesirable changes in flavors, textures, shelf stbility, nutritional content and appearance.

Many tests have been developed and used over the years to quantify the antioxidant and free-radical scavenging properties of foods. CUPRAC method has many advantages over other methods, including a broader range of thiol antioxidant detection, better stability, wider dynamic range and is run at physiological pH.

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