Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef
Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and appro...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/14/2525 |
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| author | Keshav Raj Bhandari Max Wamsley Bindu Nanduri Willard E. Collier Dongmao Zhang |
| author_facet | Keshav Raj Bhandari Max Wamsley Bindu Nanduri Willard E. Collier Dongmao Zhang |
| author_sort | Keshav Raj Bhandari |
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| description | Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two hours to complete. This study presents an ultrafast kinetic fluorogenic method for quantifying MDA in ground beef, utilizing 2-thiobarbituric acid (TBA) as a fluorogenic probe. The total assay time is significantly shortened to 6 min from sample preparation to data acquisition. The assay’s robustness against matrix interference was validated using sample volume variation and standard addition calibration methods. Additionally, the effects of ambient exposure to air, washing, and cooking on MDA content in raw ground beef were quantified. While both ambient exposure to air and cooking increased MDA levels, washing raw ground beef and decanting cooked ground beef broth effectively reduced MDA levels in the ground beef. This simple and rapid assay can be adopted both in food research and industry. Moreover, insights from our study on the relationship between ground beef treatment and MDA concentration will help consumers make informed decisions about ground beef handling and consumption to lower their intake of MDA. |
| format | Article |
| id | doaj-art-35efda01013a4c7da08ac8d99dafcd91 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-35efda01013a4c7da08ac8d99dafcd912025-08-20T03:58:30ZengMDPI AGFoods2304-81582025-07-011414252510.3390/foods14142525Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground BeefKeshav Raj Bhandari0Max Wamsley1Bindu Nanduri2Willard E. Collier3Dongmao Zhang4Department of Chemistry, Mississippi State University, Starkville, MS 39762, USADepartment of Chemistry, Mississippi State University, Starkville, MS 39762, USADepartment of Basic sciences, Mississippi State University, Starkville, MS 39762, USADepartment of Chemistry, Tuskegee University, Tuskegee, AL 36088, USADepartment of Chemistry, Mississippi State University, Starkville, MS 39762, USAMalondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two hours to complete. This study presents an ultrafast kinetic fluorogenic method for quantifying MDA in ground beef, utilizing 2-thiobarbituric acid (TBA) as a fluorogenic probe. The total assay time is significantly shortened to 6 min from sample preparation to data acquisition. The assay’s robustness against matrix interference was validated using sample volume variation and standard addition calibration methods. Additionally, the effects of ambient exposure to air, washing, and cooking on MDA content in raw ground beef were quantified. While both ambient exposure to air and cooking increased MDA levels, washing raw ground beef and decanting cooked ground beef broth effectively reduced MDA levels in the ground beef. This simple and rapid assay can be adopted both in food research and industry. Moreover, insights from our study on the relationship between ground beef treatment and MDA concentration will help consumers make informed decisions about ground beef handling and consumption to lower their intake of MDA.https://www.mdpi.com/2304-8158/14/14/2525malondialdehydelipid oxidationground beeffluorogenickinetic fluorescence |
| spellingShingle | Keshav Raj Bhandari Max Wamsley Bindu Nanduri Willard E. Collier Dongmao Zhang Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef Foods malondialdehyde lipid oxidation ground beef fluorogenic kinetic fluorescence |
| title | Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef |
| title_full | Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef |
| title_fullStr | Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef |
| title_full_unstemmed | Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef |
| title_short | Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef |
| title_sort | rapid kinetic fluorogenic quantification of malondialdehyde in ground beef |
| topic | malondialdehyde lipid oxidation ground beef fluorogenic kinetic fluorescence |
| url | https://www.mdpi.com/2304-8158/14/14/2525 |
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