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Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: formation and matrix interferences

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Abstract

The aim of this study was to evaluate the level of thiobarbituric acid reactive substances (TBARs) in flavored phytosterol-enriched drinking yogurts during storage, with particular attention to matrix interference. Two phytosterol-enriched drinking yogurts (with white vanilla-WV and blood orange-BO) were kept under controlled conditions (16 h light at 25 °C/8 h dark at 15 °C) for 64 h. During the TBARs assay, a yellow complex was formed. The UV–Vis spectra showed two absorption bands around 450 and 530 nm, respectively. In both flavored phytosterol-enriched drinking yogurts, the more intense absorption was around 450 nm. In conclusion, the development of TBA adducts leads to a higher overestimation of TBARs at 450 nm. The study of TBA reaction with some of the matrix compounds shows that propanal, pentanal, hexanal, p-anisaldehyde, and vanillin favor TBARs450 formation. Instead, acetaldehyde, nonanal, lactose, decanal, t-cinnamaldehyde, octanal, limonene, and lactic acid favor TBARs530 formation. The interference of volatile compounds in the TBARs assay is much higher in BO.

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Acknowledgments

This study was partly supported by the POSDRU/89/1.5/S/62371 project from Romania, as a postdoctoral training fellowship. The authors thank Dr. Lorenzo Barbanti for lending the room with control environmental conditions and Dr. Andrea Borsari of Granarolo s.p.a. (Bologna) for providing samples of flavored phytosterol-enriched drinking yogurt.

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Authors and Affiliations

  1. Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372, Cluj-Napoca, Romania

    Cristina Anamaria Semeniuc & Sevastiţa Muste

  2. Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127, Bologna, Italy

    Mara Mandrioli, Maria Teresa Rodriguez-Estrada & Giovanni Lercker

Authors
  1. Cristina Anamaria Semeniuc
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  2. Mara Mandrioli
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  3. Maria Teresa Rodriguez-Estrada
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  4. Sevastiţa Muste
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  5. Giovanni Lercker
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Correspondence to Maria Teresa Rodriguez-Estrada or Sevastiţa Muste.

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This study does not contain any experiment involving human or animal subjects.

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Semeniuc, C.A., Mandrioli, M., Rodriguez-Estrada, M.T. et al. Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: formation and matrix interferences. Eur Food Res Technol 242, 431–439 (2016). https://doi.org/10.1007/s00217-015-2554-3

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  • DOI: https://doi.org/10.1007/s00217-015-2554-3

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