Changes occurring in fat autoxidation View Full Text


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Article Info

DATE

1945-08

AUTHORS

J. Filer, K. F. Mattil, H. E. Longenecker

ABSTRACT

A general pattern of chemical changes has been observed to accompany the oxidative destruction of a fat during the accelerated development of rancidity in the presence of oxygen at 110° C. During a variable period of time (the “induction period”) no detectable changes occur. However, at the time when peroxide formation increases appreciably, several chemical changes appear simultaneously: linoleic acid decreases, the total unsaturation (as measured by the iodine value) decreases and the mean length of the carbon chain of the acids decreases. The formation of conjugated unsaturation in an autoxidizing edible fat or oil seems probable. It has been demonstrated that a fat may become quite rancid and still retain at least 90% of its original octadecadienoic, “linoleic” acid. These chemical changes have been observed consistently irrespective of the fat or oil under study, the length of its induction period, or the presence of added antioxidant or synergist. More... »

PAGES

196-201

References to SciGraph publications

  • 1936-09. Simplification of the wheeler-swift stability test in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1942-08. A study of methods of accelerating the swift stability test in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-02. Formation and decomposition of peroxides of unsaturated fat esters in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1932-04. Peroxide formation as a measure of autoxidative deterioration in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1945-06. Fatty acid analyses of known mixtures of purified methyl esters in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02641735

    DOI

    http://dx.doi.org/10.1007/bf02641735

    DIMENSIONS

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