Malondialdehyde (TBA) in Oils, Fishmeal, and Feed Materials

What is Malondialdehyde (TBA)?

Malondialdehyde (MDA) is a secondary oxidation product formed during the breakdown of polyunsaturated fatty acids. It is commonly measured using the Thiobarbituric Acid (TBA) test, which provides an indication of advanced lipid oxidation.
TBA results are widely used to assess the extent of oxidative damage, particularly in materials where oxidation has progressed beyond early stages.

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Role and importance

TBA is most relevant for detecting advanced oxidation, where degradation is already affecting quality.
It helps to:
‣ Identify breakdown of fatty acids into smaller reactive compounds
‣ Assess the severity of oxidation in high-risk materials
‣ Complement PV and p-AV in evaluating the overall oil condition
‣ Detect oxidation that directly impacts nutritional and functional quality
Unlike early-stage indicators, TBA reflects actual degradation products, not intermediates.

TBA in food, feed, and raw materials

The relevance of TBA varies depending on the matrix, but it is particularly important in high-risk materials:
Fishmeal
‣ Highly susceptible due to high polyunsaturated fatty acid content
‣ TBA is one of the most reliable indicators of oxidation severity
Animal by-products (e.g. poultry by-product meal)
‣ Often contain oxidised fats due to rendering and storage
‣ TBA helps detect deeper degradation not visible through PV alone
Oilseeds
‣ Typically lower TBA unless oxidation is advanced
‣ Useful when storage conditions have been poor
Refined food oils
‣ Less commonly used for routine quality control
‣ More relevant in heated or repeatedly used oils
In feed materials, TBA is often more indicative of real quality impact than early-stage parameters.

Stability and
behaviour

Malondialdehyde forms during the later stages of lipid oxidation when fatty acid chains break down.
Key characteristics:
‣ Represents advanced oxidation
‣ Associated with degradation of polyunsaturated fats
‣ More stable than peroxides but still reactive
Important behaviour:
‣ TBA values increase as oxidation progresses
‣ High TBA indicates significant and often irreversible damage
‣ Often correlates with loss of nutritional value and palatability
Factors influencing TBA levels:
‣ High PUFA content (especially in fishmeal)
‣ Heat during processing (drying, rendering)
‣ Storage time and oxygen exposure
‣ Inadequate antioxidant protection
Once TBA levels are elevated, the material is typically already compromised.

Why analysis matters

TBA testing is critical for identifying materials in which oxidation has progressed to the point that it affects performance and usability.
Key reasons for analysis include:

Verification
‣Confirms whether oxidation has reached advanced stages
‣Detects degraded materials that may not be identified by PV alone
Quality control
‣Monitors long-term storage stability
‣Identifies materials exposed to excessive heat or poor storage

Formulation accuracy
‣ Prevents inclusion of heavily oxidised fats in feed or food products
‣ Supports decisions on raw material rejection or limitation
Real-world impact
‣ Advanced oxidation reduces energy value of fats
‣ Leads to reduced feed intake due to off-flavours
‣ Contributes to oxidative stress in animals
‣ Indicates loss of essential fatty acids and overall nutritional quality
In practice, TBA is used alongside:
‣ Peroxide Value (PV) → early oxidation
‣ p-Anisidine Value (p-AV) → secondary oxidation
‣ Totox → overall oxidation status

TBA provides critical insight into the extent of oxidation, particularly in high-risk materials such as fishmeal and rendered products.

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Email Address

Office Address

Malondialdehyde (TBA) in Oils, Fishmeal, and Feed Materials

What is Malondialdehyde (TBA)?

+27 (11) 316 8800

Role and importance

TBA in food, feed, and raw materials

Stability and
behaviour

Why analysis matters

GET IN TOUCH

Telephone

Email Address

Office Address

Malondialdehyde (TBA) in Oils, Fishmeal, and Feed Materials

What is Malondialdehyde (TBA)?

+27 (11) 316 8800

Role and importance

TBA in food, feed, and raw materials

Stability andbehaviour

Why analysis matters

GET IN TOUCH

Stability and
behaviour