Fat oxidation at lwo oxygen pressure: II. Kinetic studies on linoleic acid oxidation in emulsions in the presence of antioxidants

Marcuse, Reinhard; Fredriksson, Per-Olof

doi:10.1007/bf02544812

Cited by 25 publications

(18 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[14]. against x as above, was slightly lower in the presence of BHA than in its absence (1.7 instead of 2.0).…”

Section: Antioxidants and Other Retardersmentioning

confidence: 76%

“…In one study, Marcuse and Fredriksson [14] used oxygen uptake in the Warburg apparatus to follow the oxidation of linoleic acid in emulsion in the presence of antioxidants (e.g. butylated hydroxyanisole (BHA) and α-tocopherol) and amino acid retarders (e.g.…”

Section: Methodsmentioning

confidence: 99%

“…against x as above, was slightly lower in the presence of BHA than in its absence (1.7 instead of 2.0). [14] also studied the oxidation of LA in aqueous emulsion with 0.01% added α-tocopherol, corresponding to 1300 ppm. The linearized data (Fig.…”

Section: Antioxidants and Other Retardersmentioning

confidence: 99%

“…Marcuse and Fredriksson [14] studied the oxidation of LA in aqueous emulsion in air (0.214 mol) without and with 0.0002% BHA. Fig.…”

Section: Antioxidants and Other Retardersmentioning

confidence: 99%

“…Marcuse and Fredriksson [14] measured the oxidation of emulsions containing different concentrations of linoleic acid (LA). The volume of the emulsion and the size of the glass vessel were always the same and, hence, also the glassemulsion's surface.…”

Section: The Reaction Vessel As a Catalystmentioning

confidence: 99%

See 4 more Smart Citations

On the kinetics of the autoxidation of fats: influence of pro‐oxidants, antioxidants and synergists

Brimberg¹,

Kamal‐Eldin

2003

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

On the kinetics of the autoxidation of fats: influence of pro-oxidants, antioxidants and synergistsThe influence of minor amounts of pro-and anti-oxidants on the kinetics of the autoxidation of fat has been evaluated. The reaction rates of oxygen with the substrates were found to follow the same basic equation, hitherto established for pure substrates. There is evidence that the surface of the reaction vessel also acts as a reaction catalyst and its effect is proportional to the area of glass in contact with lipids. Oxidation is enhanced by trace metal ions as well as by surface-active compounds (e.g. hydroperoxides and sterols). Antioxidants such as α-tocopherol and butylated hydroxyanisole inhibit the oxidation by delaying the start of oxygen consumption (the induction period) while retarders like amino acids only decrease the rate of oxidation. Thus pro-and anti-oxidants affect either the start or the rate of oxygen consumption. The empirical formula dx/dt = k [O 2 ] (1-x/n) f´(t) was found applicable to the different stages of oxidation.

show abstract

“…[14]. against x as above, was slightly lower in the presence of BHA than in its absence (1.7 instead of 2.0).…”

Section: Antioxidants and Other Retardersmentioning

confidence: 76%

Section: Methodsmentioning

confidence: 99%

Section: Antioxidants and Other Retardersmentioning

confidence: 99%

“…Marcuse and Fredriksson [14] studied the oxidation of LA in aqueous emulsion in air (0.214 mol) without and with 0.0002% BHA. Fig.…”

Section: Antioxidants and Other Retardersmentioning

confidence: 99%

Section: The Reaction Vessel As a Catalystmentioning

confidence: 99%

See 3 more Smart Citations

On the kinetics of the autoxidation of fats: influence of pro‐oxidants, antioxidants and synergists

Brimberg¹,

Kamal‐Eldin

2003

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions

Boye

2014

Nutraceutical and Functional Food Processing Technology

View full text Add to dashboard Cite

Effect of lipid hydroperoxides on pheophytin in the dark

Holasová

Pařízková

Davı́dek

et al. 1989

Nahrung

View full text Add to dashboard Cite

Pheophytin was heated with hydroperoxyoleate in the medium of methyl palmitate, methyl oleate or methyl linoleate to 60 "C in inert gas. The rate of pheophytin destruction due mostly to free peroxy radicals generated by hydroperoxide decomposition was proportional to the content of hydroperoxide. Double bonds of fatty acid esters were competitively attacked by free peroxy radicals. In systems containing low levels of oxygen, methyl esters were slowly autoxidized on heating, and pheophytin moderately inhibited their autoxidation. Because of a low concentration of pheophytins the antioxidant activity was more pronounced under conditions of a lower rate of oxidation chain initiation, i.e. in more saturated systems and at a lower content of hydroperoxides. IntroductionChlorophylls and pheophytins belong to minor substances occurring in oilseeds, which pass into crude oils during their processing, especially in the step of solvent extraction. Pheophytins prevail in crude oils due to their better solubility in hydrocarbon solvents used for the plant-scale extraction [I]. The content of chlorophyll pigments in oils depends on the ripeness degree of oilseed and on the processing conditions [2]. The content was found relatively high in zero-erucic acid rapeseed oil [3]. Pheophytins are mostly removed by refining, but traces remain even in refined oils [3,4].The prooxidizing effect of chlorophyll pigments exposed to light has been kuown for several decades [S] ; they act as photosensitizers [6]. Pheophytins produced more hydroperoxides during photosensitized oxidation of methyl oleate and methyl linoleate [7, 81 than chlorophylls under the same conditions. Contrary to pheophytins, chlorophylls are rapidly destroyed during photooxidation [9]. As vegetable oils are mostly stored protected against light, we have investigated the effect of hydroperoxides on pheophytin in the dark, and the effect of pheophytin on lipid oxidation under low partial pressure of oxygen. Experimental MaterialPheophytin was prepared from lettuce leaves after HYNNINEN [lo], and its purity confirmed by spectral characteristics. Methyl palmitate, methyl oleate, and methyl linoleate were prepared by acid-catalyzed 172Die Nahrung 33 (1989) 2 esterification of the respective fatty acids, and distilled under reduced pressure. The substrates were checked for the content of peroxides, and traces present in the substrate were accounted for in the calculations.Methyl hydroperoxyoleate was prepared by autoxidizing methyl oleate at 60 "C in the dark till the peroxide content of 500 mmole . kg-' ; pure concentrate was prepared by liquid-liquid extraction after MERCIER [ll], and fractionated by liquid chromatography on silica gel [12], the least polar (more active) hydroperoxidic fraction being used for the experiments. Analytical methodsThe hydroperoxide content was determined spectrophotometrically in the presence of cadmium acetate [13]: the calibration curve was determined on the basis of the iodometric procedure after IUPAC [14]; pheophytin was determined by s...

show abstract

Fat oxidation at lwo oxygen pressure: II. Kinetic studies on linoleic acid oxidation in emulsions in the presence of antioxidants

Cited by 25 publications

References 8 publications

On the kinetics of the autoxidation of fats: influence of pro‐oxidants, antioxidants and synergists

On the kinetics of the autoxidation of fats: influence of pro‐oxidants, antioxidants and synergists

Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions

Effect of lipid hydroperoxides on pheophytin in the dark

Contact Info

Product

Resources

About