Characteristics of the thiobarbituric acid reactivity of oxidized fats and oils

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.