VIII. Autoxidation of Oleic Acid, Methyl Oleate, and Oleyl Alcohol

Studies in the stability of vitamins A and D. I

“…Ellis [1926; 1936] concluded that double bonds are oxidized in one of two ways, either to peroxides by way of epi-oxides, or to oca-unsaturated glycols and ketohydroxy compounds, these being tautomeric. The second possibilityseems unlikely in the oxidation of vitamin A, since a decrease in the amount of hydroxyl was observed as oxidation progressed, instead of an increase as was found for the substances investigated by Ellis [1926] and by Hamilton & Olcott [1937]. The double bonds of vitamin A, therefore, are probably oxidized to peroxide groups, which at 1000 break down as quickly as they are formed.…”

OAT FLOUR AND HEXANE EXTRACT OF OAT FLOUR AS ANTIOXIDANTS FOR SHELLED WALNUTS AND WALNUT OIL1

“…The continued rise in peroxide value, in Ypite of the fluctuations, is in accord with the results reported in the literature by Lowen, Anderson, and Harrison (1937) and Coe and Le Clerc (1934). It is of interest that the steady state concentration of peroxide, such as mas definitely found by Hamilton and Olcott. (1937) f o r methyl oleate in 52 hours, mas not reached even after I10 days in o u r case.…”

Some Aspects of the Rate of Reaction of Oleic Acid with Oxygen.

“…(9) and because it is a long-chain fatty acid. Palmitic acid was chosen as a diluent because it does not absorb oxygen over a period of a number of days at 80°C.…”