Peroxidation in relation to olefinic structure

Farmer, Ernest Harold

doi:10.1039/tf9464200228

Cited by 168 publications

(44 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The resulting conjugated dienes exhibit intense absorption at 234 nm; similarly, conjugated trienes absorb at 268 nm. Farmer and Sutton ( 1946) indicated that the absorption increase due to the formation of conjugated dienes and trienes is proportional to the uptake of oxygen and forrnation of peroxides during the early stages of oxidation. St.…”

Section: Rooh+2h++21--> 12+roh+h20 12+2s2032+~ S4062++21mentioning

confidence: 99%

Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods.

Shahidi

Wanasundara

1996

FSTI

View full text Add to dashboard Cite

Johns NF Canada, AIB 3X9Lipid oxidation and associated changes are major causes of quality deterioration of lipids and lipid-containing foods. Oxidative deterioration of lipids directly affects their flavor, color and nutritive value. In addition, free radicals formed during this process may also damage membranes, enzymes, vitamins and proteins that may be involved in the process of ageing. Thus, assessing the extent of oxidation in fobds is necessary. This paper reviews the conventional methods as well as new procedures for determining oxidative stability of lipids. Criteria for selection of methods depend on a number of factors including the nature and history of sample, the type of information required, the time available for experimentation and test conditions.

show abstract

Section: Rooh+2h++21--> 12+roh+h20 12+2s2032+~ S4062++21mentioning

confidence: 99%

Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods.

Shahidi

Wanasundara

1996

FSTI

View full text Add to dashboard Cite

show abstract

“…The crucial and still unidentified step in this pathway is the polymerization of linoleic acid peroxide, initiated by secondary reactions as listed in Table I. So far there is no possibility of deciding whether selective enzymes favour certain of these reactions or not, although great efforts have been made to elucidate this problem (SULLMANN 1942, FARMER and SUNDRALINGAM 1943, FARMER 1946, HOLMAN 1948, FRANKE and FREHSE 1954, SIDDIQI and TAPPEL 1956, MAIER and TAP PEL 1959, BLAIN and BARR 1961.…”

Section: Carboxycutinmentioning

confidence: 97%

Cuticula of leaves and the residue problem

Linskens

Heinen

Stoffers

1965

Residue Reviews / Rückstands-Berichte

View full text Add to dashboard Cite

“…This may explain the formation of six-membered cyclic peroxides during the autoxidation of conjugated dienes (4) and polycyclic h!.drocarbons: rubrene, a-terpene, etc. (4,21).…”

Section: L~bfost Of T H Experimental Work Was Colnpleted Throzrgh Thementioning

confidence: 99%

A New Concept on the Mechanism of Autoxidation of Methyl Oleate, Linoleate, and Linolenate

Khan¹

1954

Can. J. Chem.

View full text Add to dashboard Cite

In Farmer's modified theory describing "universal initiation" (4) and in Hilditch'stheory (10) of transitory formation of cyclic peroxide, which both advocate an oxidative attack on olefines by addition a t the double bond, there are two major defects: ( a ) neither makes any provision for the energy ( < 64 Itcal.) needed for opening up one bond (20) of the double bond (-C-C-), (b) Farmer's postulation leads to the formation of an unstable diradical system (21) and Hilditch's t o a cyclic four-membered ring uncler a considerable amount of strain (7). In this paper, a suitable theory which eliminates both these defects in Fanner's and Hilditch's theories will be proposed and explained.The recent research in the field of autoxidation supports Farmer's theory. The agreement has arisen, perhaps, because of a n inadequate appreciation of the reaction sequence in autoxidation. T h e reaction patterns in each of the four periods (12) involved in autoxidation are different. These periods ((A) induction period, (B) peroxidation period, (C) period of main autoxidation, and (D) period of decline in autoxidation) are represented in Fig. 1.

show abstract

Peroxidation in relation to olefinic structure

Cited by 168 publications

References 0 publications

Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods.

Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods.

Cuticula of leaves and the residue problem

A New Concept on the Mechanism of Autoxidation of Methyl Oleate, Linoleate, and Linolenate

Contact Info

Product

Resources

About