Etude far chromatographie sur couche mince des produits du rancissement der corps gras

Loury, M.; François, Régis

doi:10.1007/bf01103873

Cited by 3 publications

(3 citation statements)

References 2 publications

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“…The primary products formed are hydroperoxides, which then break down in a series of complex reactions, the exact nature of which is still under investigation; the secondary products include alcohols and carbonyl compounds (1-3). These can be oxidized further to carboxylic acids (4).…”

Section: •Determination Of the Oxidative Stability Of Fats And Oilsmentioning

confidence: 99%

Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat method

Läubli¹,

Bruttel²

1986

J Americ Oil Chem Soc

319

165

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Oxidative stability is an important parameter in the characterization of fats and oils. The determination of this parameter with the Active Oxygen Method (AOM; AOCS Method Cd 12-57) is both very costly and labor intensive, owing to the repeated peroxide value determinations involved. The alternative rancimat method is based on the conductometric determination of volatile degradation products and features automatic plotting of the conductivity against time. The evaluation is performed graphically after completion of the experiment. The labor required for this method is considerably less as it is not necessary to perform titrations at regular intervals. In the determination of the peroxide values of six samples at three temperatures, ca 151 mixed solvent and chemicals valued at SFr. 400 (ca $180 US) were consumed.The induction times (tl) determined with both methods using six different fats and oils show a good correlation (slope 1.005, correlation coefficient 0.987). The rancimat method thus yields results equivalent to the AOCS Method Cd 12-57, but offers a real alternative for the determination of oxidative stabilities owing to the appreciable saving in labor.

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Section: •Determination Of the Oxidative Stability Of Fats And Oilsmentioning

confidence: 99%

Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat method

Läubli¹,

Bruttel²

1986

J Americ Oil Chem Soc

319

165

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“…For example, the vinyl ketones and viny alcohols reported in oxidized fats require a more complex mechanism, and several have been proposed (2)(3)(4). It has also been suggested that some of the products difficult to account for by the scission mechanism of Bell et al arise from continued oxidation of the primary scission products (5)(6)(7).…”

Section: Introductionmentioning

confidence: 99%

Use of labeled compounds to study the mechanism of flavor formation in oxidizing fats

Michalski

Hammond

1972

J Americ Oil Chem Soc

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2‐14C‐Hexanal,trans, trans‐5‐14C‐2,4‐decadienal, 4‐14C‐1‐octen‐3‐ol, 4‐14C‐1‐octen‐3‐one and 1‐14C‐1‐pentanol were synthesized and added to freshly deodorized soybean oil in concentrations ranging from 7–125 ppm. The soybean oil was oxidized, and the fate of the labeled compounds was followed. Hexanal was converted to hexanoic acid especially at 50 C or higher. The 2,4‐decadienal was converted to 2,4‐decadienoic acid at room temperature, and heptenal, 2‐octanal, 2‐nonanal, glyoxal and malonaldehyde were found among the labeled products. 1‐Octen‐3‐ol was converted to 1‐octen‐3‐one at room temperature, but the 1‐octen‐3‐one formed a stable end product that produced no other labeled compounds. 1‐Pentanol was converted to pentanoic acid at 50 C or higher.

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“…The decrease may be caused by two types of processes: by reaction with amino acids and proteins 1221 or by further autoxidation. During the autoxidation they are converted into hydroperoxides [23], and through a sequence of lower aldehydes finally into formic acid [24].…”

Section: Discussionmentioning

confidence: 99%

Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle

Pokorný

Voženílková

Kovářová

et al. 1982

Nahrung

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During cold storage of fried poultry muscle the peroxide value of the fat fraction increased after a short induction period. The benzidine value increased during the induction period, and then decreased. The overall sensory quality slowly (insignificantly) deteriorated during the induction period, relatively rapidly afterwards. Changes of odour and especially those of the flavour were more pronounced than changes of other organoleptic properties. Greater changes took place in fried duck muscle than in fried chicken muscle. Changes of the flavour profile were characterized by increasing intensity of the following partial flavours: gluey, fishy. rancid, stale, old (stored) meat, both in duck and in chicken muscle. The oxidative changes were almost the same in fried breast muscle as in fried thigh muscle but the sensory quality changed more in case of breast muscle. In the flavour profile the intensity of rancid flavour increased more distinctly in thigh muscle while the intensity of stale flavour rose more rapidly in fried breast muscle. The deterioration of sensory quality was partly due to peroxids decomposition products and their interaction with amino acids and proteins.

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Etude far chromatographie sur couche mince des produits du rancissement der corps gras

Cited by 3 publications

References 2 publications

Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat method

Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat method

Use of labeled compounds to study the mechanism of flavor formation in oxidizing fats

Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle

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