English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/132819
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Oxidation of a functional, CLA-rich oil: determination of volatile and non-volatile compounds

AuthorsMárquez Ruiz, Gloria ; Holgado, Francisca ; Ruiz Méndez, Mª Victoria ; Velasco, Joaquín ; García-Martínez, M. del Carmen
Issue Date5-May-2016
CitationEuropean Food Research and Technology: (2016)
AbstractThe objective of this work was to monitor and compare formation of non-volatile and volatile oxidation compounds in a conjugated linoleic acid (CLA)-rich oil, Tonalin® oil (TO) and a linoleic acid (LA)-rich oil, safflower oil (SO) at 40 °C in the dark. In the TO, formation of hydroperoxides was negligible and the first and major compounds formed were polymerization products. When tocopherols were exhausted, the SO showed 152 meq O2/kg oil and 3 % polymers, values which are consistent with the expected progress of oxidation in unsaturated oils under these conditions, while the TO showed only 19 meq O2/kg oil of peroxide value and as much as 15 % polymers. In relation to the composition of volatile compounds, that found in the SO was close to that expected from the cleavage of the alkoxyl radicals formed from the LA-derived hydroperoxides, where hexanal is the main compound. However, the composition of volatile compounds of the TO was characterized by the occurrence of heptanal and t-2-nonenal, which were absent in the SO. An alternative route of formation for these distinct volatile oxidation compounds in TO could be scission of dioxoethanes coming from 1,2 cycloadditions of CLA with oxygen. Overall, the results obtained in this study, both on non-volatile and on volatile compounds, support that oxidation kinetics of CLA-rich oils differ substantially from that expected according to the hydroperoxide theory. Oxidation of CLA seems to proceed preferentially by the addition of the peroxyl radical to a double bond during propagation reactions, thus supporting the formation of oligomeric peroxides from the early events of lipid degradation.
Description14 Páginas; 1 Tabla; 5 Figuras (en archivo aparte)
Publisher version (URL)http://doi.dx.org/10.1007/s00217-016-2698-9
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprin_2016_EurFoodResTechnol.docxArtículo principal61,21 kBMicrosoft Word XMLView/Open
Figuras definitivas.pptxFiguras146,99 kBMicrosoft Powerpoint XMLView/Open
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.