The course and mechanism of autoxidation reactions in olefinic and polyolefinic substances, including rubber

Farmer, Ernest Harold; Bloomfield, George F.; Sundralingam, A.; Sutton, Donald A.

doi:10.1039/tf9423800348

Cited by 161 publications

(46 citation statements)

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“…RH mrtrator R'+H' The mechanism of lipid autoxidation has been postulated by Farmer et al ( 1942), Boland and Gee ( 1946) and Bateman et al (1953). The propagation step in the autoxidation process includes an induction period when hydroperoxide formation is minimal_ (Labuza, 1971;Hawrysh, 1990).…”

Section: Initiationmentioning

confidence: 99%

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

Shahidi

Wanasundara

1996

FSTI

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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.

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Section: Initiationmentioning

confidence: 99%

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

Shahidi

Wanasundara

1996

FSTI

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“…-ascorbate system as the oxidative catalysis [17,18]. The 0.05% (w/v) FF-10 cell-free extract was added to a solution of LA 0.13 ml, ethanol 10 ml, 0.01% FeSO4 0.2 ml, 0.01% ascorbate 0.2 ml, and 0.2 M phosphate buffer (pH 7.0) 10 ml.…”

Section: +mentioning

confidence: 99%

Antioxidative Activity of Zinc-Enriched Saccharomyces cerevisiae FF-10 in In vitro Model Systems

Young¹,

Park²,

Ahn³

et al. 2009

Journal of Life Science

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Zinc is an essential trace element for human and plays an important biological role in antioxidant properties. We have been reported that zinc-enriched S. cerevisiae FF-10 contained 392 mg% in the YM basal and 3,193 mg% in the YM optimal medium. Antioxidative activity of FF-10 was tested in vitro models by DPPH (α,α'-diphenyl-β-picrylhydrazyl) radical scavenging activity and lipid peroxidation using linoleic acid (LA) and rat liver homogenate. DPPH radical scavenging activity was higher in the cell-free extract of FF-10 cultured in the YM optimal medium (YMOM) than that in the YM basal medium (YMBM). The inhibition activity of lipid peroxidation using rat liver homogenate was shown in the following order: BHT ＞ YMOM ＞ YMBM and these values were dose dependently. The lipid peroxidation of the control mixture by ferric thiocyanate and TBA methods using LA was increased rapidly as typical peroxidation curve of LA from one day and the antioxidation activity of the cell free extracts by cultivating FF-10 in the YMOM were higher than that of the YMBM. Result of this study indicate that the cell-free extracts containing a high intercellular zinc of S. cerevisiae FF-10 cultured in YMOM showed strong antioxidation capacities in DPPH radical scavenging activity and lipid peroxidation using LA and rat liver homogenate.

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“…15 The main mechanism of the oxidation of oils and fats is so-called auto-oxidation. 16 In the first mechanism proposed, 17 under light and heat, the removal of a hydrogen atom from the allylic carbon occurs, forming an alkylic radical. Sequentially, this free radical reacts with oxygen and is converted to other radicals, and finally the primary products of oxidation appear (peroxides and hydroperoxides); their structure depends on the nature of the fatty acids present.…”

Section: Introductionmentioning

confidence: 99%

The Use of the Liquid from Cashew Nut Shells as an Antioxidant in Biodiesel

Bastos¹,

Tubino²

2016

J. Braz. Chem. Soc.

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The influence of cashew nutshell liquid (CNSL) in the oxidative stability of biodiesels prepared from oils of soy, corn, canola and sunflower was studied using the Rancimat method. The induction periods at 110 ºC, without and with the addition of CNSL at concentrations of 0.1, 0.5 and 1.0% m/m, were determined and clearly show an important increase in the oxidative stability proportional to the concentration of the additive. For example, with the addition of 0.1% m/m CNSL, the induction period, in hours, increased from 5.7 to 8.5 (soy biodiesel), from 1.7 to 4.0 (sunflower), from 4.3 to 9.3 (corn) and from 6.9 to 12.8 (canola). The rate constants of the oxidation reactions in presence of CNSL were also determined and their respective values are (in h -1 ): 0.77 ± 0.08, 2.48 ± 0.46, 0.94 ± 0.08, 0.51 ± 0.11. The activation parameters (enthalpy, ∆H*, entropy, ∆S*, and free energy of activation, ∆G*) for the oxidation reactions were determined.

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The course and mechanism of autoxidation reactions in olefinic and polyolefinic substances, including rubber

Cited by 161 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.

Antioxidative Activity of Zinc-Enriched Saccharomyces cerevisiae FF-10 in In vitro Model Systems

The Use of the Liquid from Cashew Nut Shells as an Antioxidant in Biodiesel

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