Thermoinduced Lipid Oxidation of a Culinary Oil: A Kinetic Study of the Oxidation Products by Magnetic Resonance Spectroscopies

被引：27

作者：

Silvagni, Adriano ^{[1
]}

Franco, Lorenzo ^{[1
]}

Bagno, Alessandro ^{[1
]}

Rastrelli, Federico ^{[1
]}

机构：

[1] Univ Padua, Dipartimento Sci Chim, I-35131 Padua, Italy

来源：

JOURNAL OF PHYSICAL CHEMISTRY A | 2010年 / 114卷 / 37期

关键词：

PEROXIDATION; TEMPERATURE; SUNFLOWER; AUTOXIDATION; DEGRADATION; GENERATION; STABILITY; OLIVE; ALKYL; FATS;

D O I：

10.1021/jp104295c

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

H-1 NMR and EPR spectroscopies were employed to detect the evolution of lipid peroxidation products resulting from thermal stress in a vegetable oil. The obtained concentration profiles indicate that the secondary oxidation products (saturated and unsaturated aldehydes) may form not only via a direct degradation of primary oxidation products (hydroperoxides), as assumed in the classic kinetic models. In order to explain the observed concentration profiles, an alternate kinetic model is proposed where the aldehydes are additionally generated from hydroperoxides through an independent pathway.

引用

页码：10059 / 10065

页数：7

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