Characteristics of the thiobarbituric acid reactivity of oxidized fats and oils |
| |
Authors: | Hiroko Kosugi Takashi Kojima Kiyomi Kikugawa |
| |
Affiliation: | (1) Ferris University, 4-5-3 Ryokuen, Izumiku, 245 Yokohama, Japan;(2) Tokyo College of Pharmacy, 1432-1 Horinouchi, Hachioji, 192-03 Tokyo, Japan |
| |
Abstract: | The thiobarbituric acid (TBA) reactivity of oxidized methyl linoleate, soybean oil, sesame oil, lard, chicken oil and sardine
oil was characterized by using four different methods with 0.01% butylated hydroxytoluene (BHT). Optimal pH for the reactivity
of most of the oxidized samples was 3–4, and that of some samples was above 5. Introduction of 2 mMt-butyl hydroperoxide (t-Bu00H) or 0.2 mM ferric ion in the reaction markedly enhanced the reactivity. Introduction of 0.2 mM ethylenediamine tetraacetic
acid suppressed the reactivity. The characteristics of the TBA-reactivity of the samples were similar to those of alkadienals
or alkenals. The most preferable method for the estimation of the TBA-reactive substances of the oxidized fats and oils was
that using solvents at pH 3.5 with introduction of BHT, andt-Bu00H or ferric ion. |
| |
Keywords: | Alkadienals alkenals ferric ion oxidized fats and oils TBA-reactivity t-butyl hydroperoxide |
本文献已被 SpringerLink 等数据库收录! |
|