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The chemistry of the 2-thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions

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Journal of the American Oil Chemists Society

Abstract

Evidence is presented by UV, visible, and IR spectra as well as by paper and column chromatography of variously treated TBA-acid reagents that the structure of TBA is altered upon acid-heat treatment. A more pronounced but similar effect results from the treatment of the TBA with hydrogen peroxide. Some of the degradation products of TBA absorb at the same wavelength as the TBA-malonaldehyde complex, as do many compounds which are reported in the literature to react with TBA. The significance of these findings in respect to the quantitative aspects of the test for the determination of rancidity in food products is discussed.

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Author notes

  1. Basil G. Tarladgis

    Present address: Department of Food Technology, University of New South Wales, Kensington, N.S.W., Australia

Authors and Affiliations

  1. Department of Food Science, Michigan State University, East Lansing, Michigan

    Basil G. Tarladgis, A. M. Pearson & L. R. Dugan Jr.

Authors
  1. Basil G. Tarladgis
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  2. A. M. Pearson
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  3. L. R. Dugan Jr.
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Additional information

Journal Article No. 2818, Michigan Agricultural Experiment Station, East Lansing, Mich.

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Tarladgis, B.G., Pearson, A.M. & Dugan, L.R. The chemistry of the 2-thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions. J Am Oil Chem Soc 39, 34–39 (1962). https://doi.org/10.1007/BF02633347

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  • DOI: https://doi.org/10.1007/BF02633347

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