ESTIMATION OF MALONDIALDEHYDE LEVELS IN CANNED MILK, YOGHURT, AND CREAM IN BAGHDAD CITY AS AN OXIDATIVE FACTOR

: An investigation into the concentrations of Malondialdehyde (MDA) in milk, yogurt and cream from various Baghdad supermarkets was the goal of this study. The results of this study show that out of a total of 125 samples, 45 (36 %), 14 (11.2 %), and 17 (13.6 %) positive samples were randomly collected from milk, yogurt, and cream from various supermarkets. Al-Ghazaliya and Abu Ghraib were found to have a significant (p≤ 0.05) difference in the mean value of MDA in milk samples (3.8140.416 and 3.9311.422 μmol/l). Some samples, such as those from Yarmouk in yogurt andMansour, Al-Ghazaliya and Abu Ghraib in Cream samples, contained 7.322–2.311 μmol/l. Because of the importance of dairy products in human nutrition, this investigation is necessary. Infrequently, as a result of our import and the wide variety of sources from which it is derived. Mutagenic and cytotoxic effects on human health are possible side effects of MDA exposure.


INTRODUCTIONS:
There has long been an association between the consumption of milk and It is one of the most widely consumed foods on the planet due to its overall health benefits. Because of the wide range of nutrients, it contains, milk has long been considered a healthful beverage (Ware and Wilson, 2017). All nine essential amino acids are present in this high-quality protein source, which may help to reduce muscle loss and promote muscle repair as we get older. Calcium, vitamin D, phosphorus, and magnesium are just some of the nutrients found in milk that help maintain bone health.Lipid damage produces numerous harmful byproducts, one of which is malondialdehyde (MD A) (Aubourg 1993) Because of an imbalance between the amount of ROS (Reactive oxygen species) and the number of antioxidant molecules available, anyone can get a wide range of infections (Miller et al., 1993 andBrzezinska-Slebodzinskaet al.,1994). Peroxidation causes tissue damage and changes in the levels of reduced glutathione (GSH) that are linked to glutathione metabolism. When the balance between pro and antioxidants is out of whack, this leads to oxidative and the predominance of oxidation processes in dairy cows, which causes metabolic disorders and disease. (Sharma et al., 2011). Peroxidation causes tissue damage and changes in the levels of reduced glutathione (GSH) that are linked to glutathione metabolism. When the balance between pro and antioxidants is out of whack, this leads to oxidative and the predominance of oxidation processes in dairy cows, which causes metabolic disorders and disease.. (Kubow, 1992). Primarily oxidation products like hydrogen per-oxide oxides and other oxygenated compounds are commonly assumed to be the norm when oxygen reacts with a wide variety of organic substrates in nature. Photos, auto-oxidation, and metals can all cause oxidation, but these three are the three main types of LOs that have an impact on milk and milk products. (Gutierrez 2014). The rate of autoxidation is sped up by making the alkyl chain more unsaturated (Frankel 1998).To make yogurt, milk is heated and then homogenized, followed by the addition of lactic acid bacteria. (LAB)(US FDA-DHHS, 2011)

MATERIALS AND METHODS:
Sample collections: One hundred twenty-five samples were taken from various supermarkets around Baghdad, including Mansour, Amriyah, Al-Ghazaliya and Yarmouk; twenty-five samples each of milk, yogurt, and cream were taken. All of the samples were transported to the veterinary public health laboratory in ice boxes for testing.

Determination of Malondialdehyde (MDA):
According to the Buege and Aust method, the serum MDA concentration was determined (Buege and Aust, 1978). Polyunsaturated fatty acid breakdown produces MDA, which can be used to measure the rate of peroxidation. Thiobarbituric acid (TBA) was used to estimate the MDA, which reacts with TBA to produce a pink color that can be read at 535 nm. (Nur, et al., 2013) B. Reagents: Hydrochloric acid (HCl) was used to dissolve the thiobarbituric acid and tri-chloro acetic acid (TCA) in a suitable volume, and they mixed it and heated it to 70°Cuntil the thiobarbituric acid and TCA were completely dissol-Musa M.A.
Pak. J. Biotechnol. 01 ved. The volume was then made up to 100 ml with HCL solution (0.25N). C.Procedure 1. 0.5 ml of serum was mixed with 1 ml of the reagent and 1 ml of reagent. 2. For 20 minutes, the tube was heated to 70 °C and thoroughly mixed by vortex. 3. A microfuge, centrifuge was used to centrifuge the mixture for 10 minutes at (6000 rpm) after it had cooled The supernatant was measured at a maximum of 535 nm against a blank containing 1 ml of D.W. and 0.5 ml of reagent.

Conclusion
The increase in the value of MDA in food can be attributed to storage or transportation issues. To reduce the amount of MDA in your food, choose a cool, dry area to store it.