Thiobarbituric acid reactive substances oxidation stability

Other indices measure a secondary stage of oxidation, such as the anisidine value (ANV), pointing to formation of carbonyl compounds, capable of undergoing condensation reactions with p-anisidine, and the thiobarbituric acid reactive substance (TBARS) pointing to the presence of malondialdehyde (MDA) in particular. In biological systems, TBARS is of widespread use as a measure for the extent of oxidation damage. Another test for stability of oils to oxidation is based on the development of acidity as secondary product, for example, standards using the Rancimat equipment or a similar setup. 

Effect of Rosemary Extracts on the Oxidative Stability of Meat Products Measured by the Inhibition of Thiobarbituric Acid Reactive Substances (TBARS)... 

Yoshida (1994) has also observed minor increases in oxidative stability indices, as reflected in acid, peroxide, anisidine and thiobarbituric acid reactive substances values, of sesame oil in relation to increasing temperature, from 120 to 180°C. The oil prepared from seeds roasted at 250°C, had a higher glycolipid content than unroasted seeds consequently the color of the oil became darker. The total fatty acid content of the oil was also reduced as the content of triacylglycerols decreased due to their polymerization at high roasting temperatures (250°C). 

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