Isomerization during hydrogenation. I. Oleic acid

Allen, Robert R.; Kiess, A. A.

doi:10.1007/bf02639696

Cited by 89 publications

(20 citation statements)

References 8 publications

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“…The mechanism of formation of geometric and positional isomers during hydrogenation was proposed by Allen and Kiess (1955) based on the semi-hydrogenation/dehydrogenation sequence ( Figure 1) and confi rmed by subsequent studies (Allen andKiess 1956, Allen 1981). The authors state that during hydrogenation, a hydrogen atom can entered any end of the double bond and form a free-radical site, possibly bound to the catalyst.…”

Section: Vegetable Oil Hydrogenationmentioning

confidence: 69%

Trans fatty acid-forming processes in foods: a review

Martin

Milinsk

Visentainer

et al. 2007

An. Acad. Bras. Ciênc.

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There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refi ning, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA.

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Section: Vegetable Oil Hydrogenationmentioning

confidence: 69%

Trans fatty acid-forming processes in foods: a review

Martin

Milinsk

Visentainer

et al. 2007

An. Acad. Bras. Ciênc.

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“…Iodine values were reduced from 132.5 and 109, respectively, to values of 90, 80, Fig. 9.3 Isomerization during hydrogenation, from Allen and Kiess (1955). Reprinted with permission of the American Oil Chemists' Society.…”

Section: Mechanism Of Hydrogenation/isomerizationmentioning

confidence: 92%

“…The theory of edible oil hydrogenation was outlined in a series of papers by A. E. Bailey (Bailey and Fisher, 1946;Bailey, 1949a, b) and was advanced by Allen and Kiess (1955), who proposed a mechanism to account for positional and geometric isomerization. Albright (1963) and Eldib and Albright (1957) reviewed factors affecting rate, selectivity and isomerization of triacylglycerols occurring during catalytic hydrogenation.…”

Section: Mechanism Of Hydrogenation/isomerizationmentioning

confidence: 99%

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Hydrogenation of lipids for use in food

List

King²,

Gunstone³

2006

Modifying Lipids for Use in Food

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“…The recent work of Allen & Kiess (116) suggests that the hydrogenation process would also induce isomerisation of the double bonds, leading to a wide variety of positional isomers in addition to cis and trans modifications. generally been assumed, mainly on the basis of the content of C20 and C22 unsaturated acids that the fatty acid composition of the fats of amphibia fall between those of fish and terrestrial mammals.…”

Section: Shorlandmentioning

confidence: 98%

Chemistry of the Lipides

Fb¹

1956

Annu. Rev. Biochem.

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Since the chemistry of the lipides was reviewed by Hilditch (1) in 1953, new and interesting fatty acids have been discovered and the mechanisms of autoxidation and of fat -synthesis have become better understood, as has the relationship between fatty acid composition and species. In this review it -is proposed to emphasise items selected from publications that have become available during the year ending November, 1955.FATTY ACIDS Estimation and separation.-As a means of separating fatty acid mixtures paper chromatography has continued to prove a useful field of research. To separate fatty acids within the range C2 to C24, filter paper impregnated with high boiling point petroleum hydrocarbon as the stationary phase has been used with the following solvents f o r the mobile phase: aqueous methanol (2, 3), methanol-acetone mixtures (2), and aqueous acetic acid (4, 5). Ac cording to Kaufmann & Nitsch (4) acetic acid-water mixtures give sharper separations than the diluted alcohols and may even be used to separate oleic and linoleic acids (6). To secure reproducible results Spiteri (5) has empha sised the need for care in the method of impregnating filter paper with the stationary phase. He also showed the sensitivity of the method by providing evidence for the occurrence of behenic and lignoceric acids in olive oil. Tp lo cate the acid, bromocresol green (2), ammoniacal silver nitrate (5), copper acetate-potassium ferrocyanide (4), and rhodamine B (4) have been �sed.

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Isomerization during hydrogenation. I. Oleic acid

Cited by 89 publications

References 8 publications

Trans fatty acid-forming processes in foods: a review

Trans fatty acid-forming processes in foods: a review

Hydrogenation of lipids for use in food

Chemistry of the Lipides

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