Thiobarbituric acid (TBA) determination is generally performed in foods and other biological systems to determine the degree of oxidation of fats. The degree of oxidation of the oil is determined by the determination of thiobarbituric acid (TBA). Foods containing high concentrations of unsaturated fatty acids are very sensitive to lipid oxidation. Lipid oxidation causes the loss of taste, color, aroma and textural properties and nutritional values ​​of foodstuffs and formation of toxic compounds. For example, butter stored under unfavorable conditions and for a long time is susceptible to lipid oxidation. In this way, oxidative deterioration is detected by Thiobarbituric Acid (TBA) test. This test, which is a very quick and simple method, is widely used to determine the level of lipid oxidation.

In order to extend the shelf life of butter, always produce at standard quality and protect public health, the risks of oxidation in production should be taken into consideration and necessary precautions should be taken. In order to achieve this, the producers must have good production technologies and the butter should be stored in suitable conditions.

Thiobarbituric acid (TBA) determination studies are carried out in meat and fish products. Changes in protein quality and lipid oxidation of these meats are examined. The number of thiobarbituric acid (TBA) is examined to investigate lipid oxidation.

Thiobarbituric Acid (TBA) determination studies are carried out in authorized laboratories within the scope of chemical food analysis. In these studies, standards and test methods issued by national and international organizations are followed. For example, the standards for the determination of thiobarbituric acid in butter are:

• TS 1331 Butter
• TS ISO 1740 Milk fat products and butter - Determination of fatty acidity (reference method)
• Butter - Determination of moisture, non-fat solids and oil content - Part 6209: Determination of moisture content (reference method) TS 1-3727