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Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II. —formation of the tba‐malonaldehyde complex without acid‐heat treatment
Author(s) -
Tarladgis Basil G.,
Pearson A. M.,
Jun L. R. Dugan
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150904
Subject(s) - chemistry , acetic acid , distillation , thiobarbituric acid , condensation , oxidative phosphorylation , organic chemistry , food chemistry , reaction mechanism , green chemistry , lipid peroxidation , antioxidant , biochemistry , catalysis , physics , thermodynamics
Acid‐heat treatment is not necessary for the condensation of TBA with malonaldehyde nor for maximum colour development. Free malonaldehyde is produced during the oxidative breakdown of unsaturated fatty acids or food products. The amount of free malonaldehyde produced can be measured without acid‐heat treatment. The reaction between malonaldehyde and TBA in water or 90% glacial acetic acid has been investigated at different temperatures. The results show that acid‐heat treatment of the reaction mixture should be avoided, since the E 530 M of the coloured complex is considerably affected by the acid. On the contrary, heating without acid accelerates the condensation of TBA with malonaldehyde without affecting the E 530 M . A modification of the distillation method is proposed, according to which distillates of food products are reacted with TBA without the use of any acid.