Kinetics of the formation and decomposition of hydroperoxide in the oxidation of 8-pentadecanone

Nevdakh, O. P.; Agabekov, V. E.; Mitskevich, N. I.

doi:10.1007/bf02070447

Cited by 4 publications

(4 citation statements)

References 2 publications

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“…Both randomized and original SBO followed an increasing trend in their CD levels throughout the experimental period due to the formation and accumulation of lipid hydroperoxides as primary oxidation products . Formation of lipid hydroperoxides coincides with that of CD upon oxidation . CD values increased slowly from 0 to 24 h when primary oxidation products, hydroperoxides, were generated and released during lipid oxidation.…”

Section: Resultsmentioning

confidence: 95%

“…33 Formation of lipid hydroperoxides coincides with that of CD upon oxidation. 34 CD values increased slowly from 0 to 24 h when primary oxidation products, hydroperoxides, were generated and released during lipid oxidation. However, the amount of hydroperoxide formed was fairly low at the beginning of the oxidation chain reaction.…”

Section: ' Results and Discussionmentioning

confidence: 99%

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Effect of Enzymatic Randomization on Positional Distribution and Stability of Seal Blubber and Menhaden Oils

Wang

Shahidi

2011

J. Agric. Food Chem.

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In an effort to investigate the effect of positional distribution on oxidative stability of menhaden and seal blubber oils, Novozyme 435 was used as a random biocatalyst. Positional distribution of fatty acids was determined using gas chromatography. As some of the α-tocopherol was lost during randomization, its content was adjusted to the level prior to the process to eliminate this effect on oxidative stability of oils tested. Conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) were used as indicators of oxidative stability. The results showed that the polyunsaturated fatty acids were distributed predominantly at terminal positions in randomized menhaden oil, whereas they were distributed more evenly among all positions in enzymatically randomized seal blubber oil, compared to their unrandomized counterparts. Results of CD and TBARS values indicated that randomized menhaden oil was more stable than the original oil, whereas randomized seal blubber oil was more vulnerable to oxidation compared to its counterpart. Changes of oxidative stability after randomization were mainly due to positional redistribution of fatty acids, especially those of the polyunsaturated types.

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Section: Resultsmentioning

confidence: 95%

Section: ' Results and Discussionmentioning

confidence: 99%

Effect of Enzymatic Randomization on Positional Distribution and Stability of Seal Blubber and Menhaden Oils

Wang

Shahidi

2011

J. Agric. Food Chem.

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“…The TBA test has been widely used for assessing the content of secondary oxidation products of lipids. The rate of formation of secondary oxidation products is affected not only by the amount of hydroperoxides as primary oxidation products, and the level of R-tocopherol, but also by the nature of hydroperoxides, which may be decomposed to secondary oxidation products at different rates under the same conditions (39). The type of hydroperoxide is dictated by the nature of the fatty acid oxidized.…”

Section: Resultsmentioning

confidence: 99%

Effect of Chemical Randomization on Positional Distribution and Stability of Omega-3 Oil Triacylglycerols

Wang¹,

Suárez²,

Kralovec³

et al. 2010

J. Agric. Food Chem.

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Randomization has been commonly used to modify the chemical and physical properties of natural fats and oils. In this study, seal blubber oil (SBO) and menhaden oil (MHO) were modified through chemical randomization using sodium methoxide, and the effect on positional distribution of fatty acids was investigated using gas chromatography (GC) and (13)C nuclear magnetic resonance (NMR) spectroscopy. The effect of randomization on the stability of the original oils and their randomized counterparts was analyzed by comparing conjugated dienes and thiobarbituric acid reactive substances (TBARS) values after accelerated oxidation at 60 degrees C for 4 days. The omega-3 polyunsaturated fatty acids (PUFA) were distributed more evenly among the terminal sn-1,3 positions and the middle sn-2 position in chemically randomized oils when compared to the starting oils. The effect was more pronounced for SBO with omega-3 PUFA attached preferentially to sn-1,3 positions of triacylglycerols before randomization, and it was less pronounced for MHO, which contained omega-3 PUFA more evenly distributed before randomization. However, different levels of commonly known omega-3 fatty acids, namely, docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), eicosapentaenoic acid (EPA), and stearidonic acid (STA), were obtained in both original and randomized oils from GC and (13)C NMR spectroscopy. The stability of the randomized oils was also affected to different degrees, depending on the storage time.

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“…The rate of formation of secondary oxidation products is mainly affected by three factors, namely the amount of hydroperoxides as primary oxidation products, the level of tocopherols, and the nature of hydroperoxides which may be decomposed to secondary oxidation products at different rates under the same conditions. [36] The type of the hydroperoxide is determined by the nature of fatty acid oxidised.…”

Section: Tba Testmentioning

confidence: 99%

Oxidative stability of marine oils as affected by added wheat germ oil

Wang

Shahidi

2017

International Journal of Food Properties

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Marine oils, such as seal blubber and menhaden oils, offer a wide range of health benefits and play a critical role in many functions in the human body. These oils are highly vulnerable to oxidation due to their high content of polyunsaturated fatty acids. In this study, the stabilizing effect of blending of seal blubber and menhaden oils with antioxidant rich-wheat germ oil was investigated. Conjugated dienes and thiobarbituric acid reactive substances were used as indicators of oxidative stability. Fatty acid composition of the original oils and blends was determined using gas chromatography, while tocopherol content was assessed using high-performance liquid chromatography-mass spectrometry. The results showed that blending with wheat germ oil increased the tocopherol content of seal blubber and menhaden oils. The oxidative stability of blended seal blubber and menhaden oils was improved, and higher oxidative stability was positively correlated with higher percentage of added wheat germ oil. ARTICLE HISTORY

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Kinetics of the formation and decomposition of hydroperoxide in the oxidation of 8-pentadecanone

Cited by 4 publications

References 2 publications

Effect of Enzymatic Randomization on Positional Distribution and Stability of Seal Blubber and Menhaden Oils

Effect of Enzymatic Randomization on Positional Distribution and Stability of Seal Blubber and Menhaden Oils

Effect of Chemical Randomization on Positional Distribution and Stability of Omega-3 Oil Triacylglycerols

Oxidative stability of marine oils as affected by added wheat germ oil

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