Examination of Fat Oxidation Products by FT-NMR & FT-IR
Edible oils are easily oxidized when used for frying. Oxidation originates with double bonds present in unsaturated fatty acids. A new NMR method is presented which offers potential for determining the products of oil oxidation. High resolution fourier transform nuclear magnetic resonance (FT-NMR) a...
| Main Author: | |
|---|---|
| Format: | Others |
| Published: |
TopSCHOLAR®
1993
|
| Subjects: | |
| Online Access: | https://digitalcommons.wku.edu/theses/2213 https://digitalcommons.wku.edu/cgi/viewcontent.cgi?article=3221&context=theses |
| Summary: | Edible oils are easily oxidized when used for frying. Oxidation originates with double bonds present in unsaturated fatty acids. A new NMR method is presented which offers potential for determining the products of oil oxidation. High resolution fourier transform nuclear magnetic resonance (FT-NMR) and fourier transform infrared (FT-IR) spectroscopy have found increasing use in biochemistry. One pure fat, trioleoylglycerol, was heated at 160°C in the presence of air Samples were taken for FT-NMR and FT-IR analyses at 4, 10. 20. 25, 35, 50, 70 and 100 hours. Proton, Carbon-13 and several types of two-dimensional FT-NMR spectra were obtained using a JEOL 270 Mhz instrument. The spectra suggest initial oxidation occurs by an allyl free radical mechanism facilitating the formation of epoxide and peroxide products. |
|---|