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Thursday, August 6, 2020 | History

3 edition of Autoxidation of unsaturated lipids found in the catalog.

Autoxidation of unsaturated lipids

Autoxidation of unsaturated lipids

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  • 33 Currently reading

Published by Academic Press in London, Orlando .
Written in English

    Subjects:
  • Lipids -- Oxidation.,
  • Lipids -- Peroxidation.,
  • Unsaturated fatty acids -- Oxidation.,
  • Food spoilage.

  • Edition Notes

    Includes bibliographies and index.

    Statementedited by H.W.-S. Chan.
    SeriesFood science and technology
    ContributionsChan, H. W.-S.
    Classifications
    LC ClassificationsQP751 .A97 1987
    The Physical Object
    Paginationx, 296 p. :
    Number of Pages296
    ID Numbers
    Open LibraryOL2131643M
    ISBN 100121676307
    LC Control Number88195869

    While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor. Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over bibliographic citations for more in-depth exploration of specific topics and over illustrations, tables, and equa2/5(1).

    react with; it directly reacts with the double bonds of unsaturated fats and oils with high electron densities, which is called type II photosensitized oxidation (Choe and Min ). Autoxidation Fats and oils should be in radical forms to react with triplet oxygen in autoxidation. Lipids are normally in nonradical sin —Cited by: Autoxidation of lipids: Non-enzymatic lipid peroxidation. Non-enzymatic lipid peroxidation is a free radical driven chain reaction in which one free radical induces the oxidation of lipids, mainly phospholipids containing polyunsaturated fatty by:

    Lipid oxidation is a free radical chain reaction that leads to the development of unpleasant flavour and taste, loss of nutrients and formation of toxic compounds [7, 8].Consequently, the shelf life and the final use of any lipid depend on its resistance to oxidation or oxidative stability [].The term lipid oxidation usually refers to a three consecutive reactions or stages, known as Cited by: •They are used primarily to prevent autoxidation and subsequent development of rancidity and off-flavor. autoxidation The unsaturated fatty acids present in the lipids of many foods are at risk to chemical breakdown when exposed to oxygen. The oxidation of unsaturated fatty acids it proceeds (income) by a free-radical chain reaction. 14File Size: KB.


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Autoxidation of unsaturated lipids Download PDF EPUB FB2

Autoxidation is generally taken to be that chemical reaction that usually takes place in the environ- ment at ambient temperatures between at- mospheric oxygen and an organic compound.

This book deals with such reactions between oxygen and unsaturated lipids of biological importance. Additional Physical Format: Online version: Autoxidation of unsaturated lipids. London ; Orlando: Academic Press, (OCoLC) Document Type.

COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle.

Autoxidation of Unsaturated Lipids. The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of. The susceptibility of unsaturated fatty acids to autoxidation is dependent on the availability of allylic hydrogens for reaction with Autoxidation of unsaturated lipids book radicals.

The abstraction of the hydrogen on the carbon adjacent to the double bond is favoured because of the formation of a very stable “allyl radical” in which the electrons are delocalized over the Cited by:   The primary producs formed from the autoxidation of lipids can be understood based upon a mechanism that involves five different reaction types.

These reactions are: reaction of a carbon radical and molecular oxygen, atom transfer of a hydrogen from substrate to the chain carrying peroxyl, fragmentation of the chain carrying peroxyl to give oxygen and a carbon Cited by: The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about.

It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.

Autooxidation of Unsaturated Fatty Acids and Their Esters Article (PDF Available) in Journal of Thermal Analysis and Calorimetry 65(2) August Author: Grzegorz Litwinienko.

Autoxidation (auto-oxidation) is a complex oxidation mechanism that proceeds through a free radical chain process. It is a common degradation mechanism for unsaturated fats, but a number of drugs containing carbon–carbon double bonds also undergo autoxidation.

In general, the free radical chain process consists of three steps [25]. other workers in lipid oxidation were summarized in the Symposium on Food: Lipids and Their Oxidation held at Oregon State University inII. FATTY ACID FREE RADICAL AUTOXIDATION The susceptibility of unsaturated fatty acids to autoxidation varies according to the lability oftheir allylic hydrogens.

AUTOXIDATION AND OTHER LIPID REACTIONS A) Technologically significant reactions (oleochemistry) 1. esterification enzymatic (lipases) nonenzymatic (acid and base catalysis) esterifications °C, H 2 SO 4, HCl R-OH + R1-COOH R1-COOR + H 2 O glycols, alditols + FA emulsifiers glycerol + FA (hydroxyl acid) emulsifiers.

Abstract. The gradual accumulation of oxygen which accompanied the evolution of photosyn-thetic organisms approximately billion years ago was most significant in that an appropriate environment had been provided for the genesis of aerobic by: 3.

Lipids. May;22(5) The kinetics of the autoxidation of polyunsaturated fatty acids. Cosgrove JP, Church DF, Pryor WA. The kinetics of the autoxidation of a series of polyunsaturated fatty acids (PUFA) with increasing degrees of unsaturation and the mono- di- and triglycerides of linoleate have been studied in homogeneous chlorobenzene solution at 37 Cited by: Exercise 8: Lipid Oxidation In this lab we are concerned with the chemical properties of food lipids in particular the volatiles that can form by fragmenting a triglyceride into its constituent fatty acids or by the autoxidation of polyunsaturated fatty acids.

Lipid Molecules. Lipids are usually defined as those components that are soluble inFile Size: KB. Lipids. May;11(5) Autoxidation of polyunsaturated fatty acids: II. A suggested mechanism for the formation of TBA-reactive materials from prostaglandin-like endoperoxides.

Pryor WA, Stanley JP, Blair by: ANTIOXIDANTS AND THE AUTOXIDATION OF FATS* BY H. MATTILL (From the Biochemical Laboratory, State University of Iowa, Iowa City) (Received for publication, Octo ) The control of autoxidation reactions by means of antioxidants and prooxidants (promoters) is increasingly useful in the industries.

Description: Autoxidation of unsaturated lipids has received much attention because it has many applications in the rancidity of foods and stability of lipids in biological tissues and compartments. This book reviews state-of-the-art developments in the understanding of the oxidation of lipids and its connection with the oxidation of other.

In food preservation: Autoxidation. The unsaturated fatty acids present in the lipids of many foods are susceptible to chemical breakdown when exposed to oxygen.

The oxidation of unsaturated fatty acids is autocatalytic; that is, it proceeds by a free-radical chain reaction. Free radicals contain an unpaired electron (represented by a Read More. Lipid peroxidation is the oxidative degradation of is the process in which free radicals "steal" electrons from the lipids in cell membranes, resulting in cell process proceeds by a free radical chain reaction mechanism.

It most often affects polyunsaturated fatty acids, because they contain multiple double bonds in between which lie methylene bridges.

Autoxidation Autoxidation is a spontaneous and self-sustaining reaction. It is a free radical reaction of unsaturated fatty acids with MOLECULAR OXYGEN: The overall result is the development of “rancidity”. “Rancidity” is a nebulous term, describing a wide variety of undesirable off-flavors and odors associated with oxidized fats and oils Extensive autoxidation leads to.

Lipids Chemistry Lipids are heterogeneous compounds related to fatty acids. They are insoluble in water but soluble in nonpolar solvents such as ether, acetone and chloroform.

Biological importance of lipids 1- Lipids act as a source of energy. They are superior to carbohydrate and protein since they yield twiceFile Size: 41KB.Autoxidation is a free radical-induced process that takes place between molecular oxygen and unsaturated fatty acids.

Autoxidation of unsaturated fatty acids occurs via a free radical chain mechanism consisting of the basic steps of initiation, propagation, and termination.Many different mechanisms have been suggested for the oxidative lipid fragmentations that produce biologically active aldehydes such as 4-hydroxynonenal (HNE), oxononanoyl phosphatidylcholine (ON-PC) from linoleic acid (LA) esters, or HNE and oxovaleroyl phosphatidylcholine ().The major goals of our research on oxidative lipid fragmentation is to .