Oxidation of Methyl Linoleate Mixed with Methyl Octanoate, Laurate or Palmitate
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چکیده
منابع مشابه
Mutagenicity tests of lipid oxidation products in Salmonella typhimurium: monohydroperoxides and secondary oxidation products of methyl linoleate and methyl linolenate.
Nine hydroperoxy and hydroperoxy-epidioxy oxidation products derived from either autoxidation (AO) or photosensitized oxidation (PO) of methyl linoleate (MLo) or methyl linolenate (MLn) were tested for mutagenic activity by the Salmonella typhimurium his+ reversion assay using strains TA100, TA98, TA102, TA97 and TA1537. All nine oxidation products, monohydroperoxides from AO-MLn (I) or from PO...
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No presente estudo o linoleato de metila ozonizado com índice de peróxidos de 1.800 mmol-equiv. kg foi caracterizado quimicamente. Os efeitos do ozônio sobre o linoleato de metila produz hidroperóxidos, ozonideos e aldeídos, os quais foram identificados por técnicas de ressonância magnética nuclear de H e C, monoe bidimensional. O linoleato de metila padrão e o linoleato de metila ozonizado mos...
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Oxidation of Methyl Orange (MO) solution in potassium peroxydisulfate (KPS) homogeneous reaction system without UV irradiation was investigated. The result shows that decolorization of MO increases as the dosage of K2S2O8 increases. The kinetic results demonstrate that the decolorization reaction is a pseudo first-order reaction when the concentration of MO ...
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While the coupled oxidation of carotene and oils has been studied in some detail (l-7), the r6le of other carotenoids in oxidizing oils is imperfectly understood. Indications that bixin is oxidatively destroyed in a manner similar to carotene were given in the study of lipoxidase by Sumner and Smith (8). Solutions of bixin were also observed to be vastly more stable than similar solutions of ca...
متن کاملEffects of various emulsification methods on the oxidation of methyl linoleate.
The effects of mechanical stress during emulsification on the oxidation of methyl linoleate were investigated by four methods (high-pressure homogenization, high-speed stirring, ultrasonic homogenization, and membrane emulsification). The oxidation rates and induction periods were almost constant, regardless of the emulsification method, except for membrane emulsification, by which the inductio...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2012
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe.13.25