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


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1962-01

AUTHORS

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

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. More... »

PAGES

34-39

References to SciGraph publications

  • 1951-09. Compounds producing the kreis color reaction with particular reference to oxidized milk fat in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1955-01. Measurement of oxidation in dried milk products with thiobarbituric acid in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1960-01. A distillation method for the quantitative determination of malonaldehyde in rancid foods in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02633347

    DOI

    http://dx.doi.org/10.1007/bf02633347

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1012939745


    Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
    Incoming Citations Browse incoming citations for this publication using opencitations.net

    JSON-LD is the canonical representation for SciGraph data.

    TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

    [
      {
        "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
        "about": [
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0907", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Environmental Engineering", 
            "type": "DefinedTerm"
          }, 
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Engineering", 
            "type": "DefinedTerm"
          }
        ], 
        "author": [
          {
            "affiliation": {
              "alternateName": "Michigan State University", 
              "id": "https://www.grid.ac/institutes/grid.17088.36", 
              "name": [
                "Department of Food Science, Michigan State University, East Lansing, Michigan"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Tarladgis", 
            "givenName": "Basil G.", 
            "id": "sg:person.012445472621.12", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012445472621.12"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "Michigan State University", 
              "id": "https://www.grid.ac/institutes/grid.17088.36", 
              "name": [
                "Department of Food Science, Michigan State University, East Lansing, Michigan"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Pearson", 
            "givenName": "A. M.", 
            "id": "sg:person.015206670753.01", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015206670753.01"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "Michigan State University", 
              "id": "https://www.grid.ac/institutes/grid.17088.36", 
              "name": [
                "Department of Food Science, Michigan State University, East Lansing, Michigan"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Dugan", 
            "givenName": "L. R.", 
            "id": "sg:person.0113706570.11", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0113706570.11"
            ], 
            "type": "Person"
          }
        ], 
        "citation": [
          {
            "id": "https://doi.org/10.1111/j.1365-2621.1960.tb00367.x", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1008521544"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/lipi.19590610211", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1009830587"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1111/j.1365-2621.1958.tb17614.x", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1021009415"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02648766", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1028715990", 
              "https://doi.org/10.1007/bf02648766"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/0006-3002(57)90224-x", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1030555103"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/0006-3002(57)90224-x", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1030555103"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/0003-9861(60)90575-0", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1036012051"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/0003-9861(60)90574-9", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1039522896"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/lipi.19590611002", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1041896399"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02636471", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1043758581", 
              "https://doi.org/10.1007/bf02636471"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/bf02630824", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1050352961", 
              "https://doi.org/10.1007/bf02630824"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/lipi.19590611012", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1053581322"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://app.dimensions.ai/details/publication/pub.1077786179", 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.3168/jds.s0022-0302(51)91826-7", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1086075282"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.3168/jds.s0022-0302(51)91826-7", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1086075282"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.3168/jds.s0022-0302(55)95055-4", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1086093778"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.3168/jds.s0022-0302(51)91763-8", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1102576868"
            ], 
            "type": "CreativeWork"
          }
        ], 
        "datePublished": "1962-01", 
        "datePublishedReg": "1962-01-01", 
        "description": "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.", 
        "genre": "research_article", 
        "id": "sg:pub.10.1007/bf02633347", 
        "inLanguage": [
          "en"
        ], 
        "isAccessibleForFree": false, 
        "isPartOf": [
          {
            "id": "sg:journal.1082739", 
            "issn": [
              "0003-021X", 
              "1558-9331"
            ], 
            "name": "Journal of the American Oil Chemists' Society", 
            "type": "Periodical"
          }, 
          {
            "issueNumber": "1", 
            "type": "PublicationIssue"
          }, 
          {
            "type": "PublicationVolume", 
            "volumeNumber": "39"
          }
        ], 
        "name": "The chemistry of the 2-thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions", 
        "pagination": "34-39", 
        "productId": [
          {
            "name": "readcube_id", 
            "type": "PropertyValue", 
            "value": [
              "3da58c618040e17131eb10b29c889766e9f321c4c93ca491d9bd25393946b871"
            ]
          }, 
          {
            "name": "doi", 
            "type": "PropertyValue", 
            "value": [
              "10.1007/bf02633347"
            ]
          }, 
          {
            "name": "dimensions_id", 
            "type": "PropertyValue", 
            "value": [
              "pub.1012939745"
            ]
          }
        ], 
        "sameAs": [
          "https://doi.org/10.1007/bf02633347", 
          "https://app.dimensions.ai/details/publication/pub.1012939745"
        ], 
        "sdDataset": "articles", 
        "sdDatePublished": "2019-04-10T21:35", 
        "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
        "sdPublisher": {
          "name": "Springer Nature - SN SciGraph project", 
          "type": "Organization"
        }, 
        "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8687_00000504.jsonl", 
        "type": "ScholarlyArticle", 
        "url": "http://link.springer.com/10.1007%2FBF02633347"
      }
    ]
     

    Download the RDF metadata as:  json-ld nt turtle xml License info

    HOW TO GET THIS DATA PROGRAMMATICALLY:

    JSON-LD is a popular format for linked data which is fully compatible with JSON.

    curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/bf02633347'

    N-Triples is a line-based linked data format ideal for batch operations.

    curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/bf02633347'

    Turtle is a human-readable linked data format.

    curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/bf02633347'

    RDF/XML is a standard XML format for linked data.

    curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/bf02633347'


     

    This table displays all metadata directly associated to this object as RDF triples.

    122 TRIPLES      21 PREDICATES      42 URIs      19 LITERALS      7 BLANK NODES

    Subject Predicate Object
    1 sg:pub.10.1007/bf02633347 schema:about anzsrc-for:09
    2 anzsrc-for:0907
    3 schema:author Nb9fcf6baad464bc580156a661f66bee7
    4 schema:citation sg:pub.10.1007/bf02630824
    5 sg:pub.10.1007/bf02636471
    6 sg:pub.10.1007/bf02648766
    7 https://app.dimensions.ai/details/publication/pub.1077786179
    8 https://doi.org/10.1002/lipi.19590610211
    9 https://doi.org/10.1002/lipi.19590611002
    10 https://doi.org/10.1002/lipi.19590611012
    11 https://doi.org/10.1016/0003-9861(60)90574-9
    12 https://doi.org/10.1016/0003-9861(60)90575-0
    13 https://doi.org/10.1016/0006-3002(57)90224-x
    14 https://doi.org/10.1111/j.1365-2621.1958.tb17614.x
    15 https://doi.org/10.1111/j.1365-2621.1960.tb00367.x
    16 https://doi.org/10.3168/jds.s0022-0302(51)91763-8
    17 https://doi.org/10.3168/jds.s0022-0302(51)91826-7
    18 https://doi.org/10.3168/jds.s0022-0302(55)95055-4
    19 schema:datePublished 1962-01
    20 schema:datePublishedReg 1962-01-01
    21 schema:description 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.
    22 schema:genre research_article
    23 schema:inLanguage en
    24 schema:isAccessibleForFree false
    25 schema:isPartOf N5a1a019b4a8f4695afeafb60f8e88398
    26 N8e700e897eb8434f969925531936562d
    27 sg:journal.1082739
    28 schema:name The chemistry of the 2-thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions
    29 schema:pagination 34-39
    30 schema:productId N81da5538e6c8470cb5ce4c12ddb76307
    31 N8ac1bae7c1b544f4a98b846766a694ae
    32 Nff81713262a14e56a9d0cd61cc8ed076
    33 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012939745
    34 https://doi.org/10.1007/bf02633347
    35 schema:sdDatePublished 2019-04-10T21:35
    36 schema:sdLicense https://scigraph.springernature.com/explorer/license/
    37 schema:sdPublisher N67c575acf6184a85adc20f1505fd0d5a
    38 schema:url http://link.springer.com/10.1007%2FBF02633347
    39 sgo:license sg:explorer/license/
    40 sgo:sdDataset articles
    41 rdf:type schema:ScholarlyArticle
    42 N0bdb07e9152d434a92ddc47ea3128edb rdf:first sg:person.0113706570.11
    43 rdf:rest rdf:nil
    44 N5a1a019b4a8f4695afeafb60f8e88398 schema:volumeNumber 39
    45 rdf:type schema:PublicationVolume
    46 N601048c3ead94afa9cbafee49ab854f9 rdf:first sg:person.015206670753.01
    47 rdf:rest N0bdb07e9152d434a92ddc47ea3128edb
    48 N67c575acf6184a85adc20f1505fd0d5a schema:name Springer Nature - SN SciGraph project
    49 rdf:type schema:Organization
    50 N81da5538e6c8470cb5ce4c12ddb76307 schema:name readcube_id
    51 schema:value 3da58c618040e17131eb10b29c889766e9f321c4c93ca491d9bd25393946b871
    52 rdf:type schema:PropertyValue
    53 N8ac1bae7c1b544f4a98b846766a694ae schema:name doi
    54 schema:value 10.1007/bf02633347
    55 rdf:type schema:PropertyValue
    56 N8e700e897eb8434f969925531936562d schema:issueNumber 1
    57 rdf:type schema:PublicationIssue
    58 Nb9fcf6baad464bc580156a661f66bee7 rdf:first sg:person.012445472621.12
    59 rdf:rest N601048c3ead94afa9cbafee49ab854f9
    60 Nff81713262a14e56a9d0cd61cc8ed076 schema:name dimensions_id
    61 schema:value pub.1012939745
    62 rdf:type schema:PropertyValue
    63 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
    64 schema:name Engineering
    65 rdf:type schema:DefinedTerm
    66 anzsrc-for:0907 schema:inDefinedTermSet anzsrc-for:
    67 schema:name Environmental Engineering
    68 rdf:type schema:DefinedTerm
    69 sg:journal.1082739 schema:issn 0003-021X
    70 1558-9331
    71 schema:name Journal of the American Oil Chemists' Society
    72 rdf:type schema:Periodical
    73 sg:person.0113706570.11 schema:affiliation https://www.grid.ac/institutes/grid.17088.36
    74 schema:familyName Dugan
    75 schema:givenName L. R.
    76 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0113706570.11
    77 rdf:type schema:Person
    78 sg:person.012445472621.12 schema:affiliation https://www.grid.ac/institutes/grid.17088.36
    79 schema:familyName Tarladgis
    80 schema:givenName Basil G.
    81 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012445472621.12
    82 rdf:type schema:Person
    83 sg:person.015206670753.01 schema:affiliation https://www.grid.ac/institutes/grid.17088.36
    84 schema:familyName Pearson
    85 schema:givenName A. M.
    86 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015206670753.01
    87 rdf:type schema:Person
    88 sg:pub.10.1007/bf02630824 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050352961
    89 https://doi.org/10.1007/bf02630824
    90 rdf:type schema:CreativeWork
    91 sg:pub.10.1007/bf02636471 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043758581
    92 https://doi.org/10.1007/bf02636471
    93 rdf:type schema:CreativeWork
    94 sg:pub.10.1007/bf02648766 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028715990
    95 https://doi.org/10.1007/bf02648766
    96 rdf:type schema:CreativeWork
    97 https://app.dimensions.ai/details/publication/pub.1077786179 schema:CreativeWork
    98 https://doi.org/10.1002/lipi.19590610211 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009830587
    99 rdf:type schema:CreativeWork
    100 https://doi.org/10.1002/lipi.19590611002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041896399
    101 rdf:type schema:CreativeWork
    102 https://doi.org/10.1002/lipi.19590611012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053581322
    103 rdf:type schema:CreativeWork
    104 https://doi.org/10.1016/0003-9861(60)90574-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039522896
    105 rdf:type schema:CreativeWork
    106 https://doi.org/10.1016/0003-9861(60)90575-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036012051
    107 rdf:type schema:CreativeWork
    108 https://doi.org/10.1016/0006-3002(57)90224-x schema:sameAs https://app.dimensions.ai/details/publication/pub.1030555103
    109 rdf:type schema:CreativeWork
    110 https://doi.org/10.1111/j.1365-2621.1958.tb17614.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1021009415
    111 rdf:type schema:CreativeWork
    112 https://doi.org/10.1111/j.1365-2621.1960.tb00367.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1008521544
    113 rdf:type schema:CreativeWork
    114 https://doi.org/10.3168/jds.s0022-0302(51)91763-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1102576868
    115 rdf:type schema:CreativeWork
    116 https://doi.org/10.3168/jds.s0022-0302(51)91826-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086075282
    117 rdf:type schema:CreativeWork
    118 https://doi.org/10.3168/jds.s0022-0302(55)95055-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086093778
    119 rdf:type schema:CreativeWork
    120 https://www.grid.ac/institutes/grid.17088.36 schema:alternateName Michigan State University
    121 schema:name Department of Food Science, Michigan State University, East Lansing, Michigan
    122 rdf:type schema:Organization
     




    Preview window. Press ESC to close (or click here)


    ...