According to official iupac method, the dissolved sample with TBA needs to stay in 95 °C water bath for 2 hours. Wouldn't the oil be greatly oxidised during this period?
I found the abstract of this paper (Tarladgis, B. G., Pearson, A. M. and Jun, L. R. D. (1964), 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. J. Sci. Food Agric., 15: 602–607). It suggested that heat is not necessary for the TBA reaction. However I cannot see the full text.
Can anyone help me out with relevant literature or personal experiences?
I remember, that there exist several modification of the TBA test. My last probes were analysed ten years ago. With the direct method of the test it showed that a heating was not necessary. But it depend on the matrix and the kind of the material, which shall be examined. And my probes had been very clean without sulible bysubstances, which may interfere in the detection.
The Handbook of food analytical chemistry from Ronald E. Wrolstad,Eric A. Decker,Steven J. Schwartz,Peter Sporns describes that a heating is necessary to acidify the whole probe and to minder the reaction of the reactive radicals, which are formed during the procedure with other reactive substances. In the case of the direct method the heating also destroy the remaining extraction solvent. You can get this literature over google books.
But I think, that you have to test out your system with a standard and under different conditions of heating.
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