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Byline: Anna Heras (1), Alexander Schoch (1), Monika Gibis (1), Albert Fischer (1) Keywords: Malondialdehyde; Lipid peroxidation; High performance liquid chromatography; Thiobarbituric acid test Abstract: A reproducible and sensitive HPLC assay with fluorometric detection for measuring malondialdehyde as an index of lipid peroxidation in dry sausage (salami) has been developed. Following the homogenisation of dry sausage in water, a solution of 5% ice-cooled trichloroacetic acid led to the precipitation of the proteins. The addition of thiobarbituric acid (TBA) (0.02 M) to the filtered mixture and its corresponding incubation (35 min, 100 degC) completed the method. High correlation coefficients (r&gt 0.977), with regard to the distillative TBA test, were obtained. Ratios between the HPLC and the distillation method of 2.23 were found. Also, the effect of the antioxidant BHT and an examination of the distillative classic TBA test have been done. Results indicate that this HPLC method, on account of its simplicity, sensitivity and specificity, may be preferred over the classic TBA test for estimating the rancidity of dry sausage. Author Affiliation: (1) Institute of Food Technology, Department of Meat Technology, University of Hohenheim, 70593, Stuttgart, Germany Article History: Received Date: 05/03/2003 Online Date: 13/06/2003

Byline: F. I. Braginskaya (1), O. M. Zorina (1), N. P. Pal'mina (1), V. D. Gaintseva (1), E. B. Burlakova (1), N. D. Selezneva (1), I. V. Kolykhalov (1), S. I. Gavrilova (1) Abstract: Acetylcholinesterase (ACE) activity and lipid peroxidation (LPO) parameters were measured in the blood of patients with Alzheimer's disease (AD) during treatment with amiridine and gliatiline. Treatment was accompanied by inhibition of ACE. There was a statistically significant relationship between clinical efficacy and changes in ACE activity. AD was characterized by significant changes in LPO parameters, with a three-fold increase in the level of primary oxidation products on the background of a sharp (seven-fold) increase in total lipid desaturatedness. There was a statistically significant relationship between ACE activity and the levels of primary oxidation products in the RBC of patients with AD before and after treatment with amiridine and gliatiline. Author Affiliation: (1) Russian Academy of Medical Sciences, Institute of Biochemical Physics, Russian Academy of Sciences Scientific Center for Mental Health, Moscow Article History: Registration Date: 08/10/2004

Front face fluorescence spectroscopy method used to measure lipid oxidation in meat is evaluated. Lipid oxidation leads to meat spoilage.