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Aoyagi K, Kato S, Isaka D, Sekiguchi Y, Otoki Y, Uehara H, Nakagawa K. Preparation of saturated fatty acid hydroperoxide isomers and determination of their thermal decomposition products - 2-alkanones and lactones. Food Chem X 2024; 21:101074. [PMID: 38223526 PMCID: PMC10784145 DOI: 10.1016/j.fochx.2023.101074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 12/10/2023] [Accepted: 12/13/2023] [Indexed: 01/16/2024] Open
Abstract
As known for quite a long time now, even saturated fatty acids can be oxidized at high temperatures to produce unique aroma compounds, such as 2-alkanones and lactones. Hydroperoxide positional isomers with a hydroperoxy group at the 2-, 3-, 4-, or 5-position are hypothesized to be responsible for the formation of these aroma components, but this hypothesis has not been verified. For the first time, this study successfully prepared a series of glyceryl trioctanoate hydroperoxide (C8TG;OOH) isomers. The isomers were thermally decomposed, proving that 2-heptanone was selectively formed from C8TG;3-OOH, and γ- and δ-octalactones were mainly formed from C8TG;4- and 5-OOH, respectively. C8TG;2-OOH was also involved in lactone formation, whereas C8TG;6- and 7-OOH were not. This proves the long-standing hypothesis. The mechanism revealed in this work is expected to be useful to create favorable aromas (i.e., 2-alkanones and lactones) from saturated fatty acids.
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Affiliation(s)
- Kanji Aoyagi
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1, Aoba, Aramaki-aza, Aoba-ku, Sendai, Miyagi 980-8572, Japan
- Central Research Laboratory, Technical Division, The Nisshin OilliO Group, Ltd., 1 Shinmori-cho, Isogo-ku, Yokohama, Kanagawa 235-8558, Japan
| | - Shunji Kato
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1, Aoba, Aramaki-aza, Aoba-ku, Sendai, Miyagi 980-8572, Japan
| | - Daisuke Isaka
- Central Research Laboratory, Technical Division, The Nisshin OilliO Group, Ltd., 1 Shinmori-cho, Isogo-ku, Yokohama, Kanagawa 235-8558, Japan
| | - Yoshinori Sekiguchi
- Central Research Laboratory, Technical Division, The Nisshin OilliO Group, Ltd., 1 Shinmori-cho, Isogo-ku, Yokohama, Kanagawa 235-8558, Japan
| | - Yurika Otoki
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1, Aoba, Aramaki-aza, Aoba-ku, Sendai, Miyagi 980-8572, Japan
| | - Hidetaka Uehara
- Central Research Laboratory, Technical Division, The Nisshin OilliO Group, Ltd., 1 Shinmori-cho, Isogo-ku, Yokohama, Kanagawa 235-8558, Japan
| | - Kiyotaka Nakagawa
- Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1, Aoba, Aramaki-aza, Aoba-ku, Sendai, Miyagi 980-8572, Japan
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Zapata-Boada S, Gonzalez-Miquel M, Jobson M, Cuéllar-Franca RM. Techno-economic and Environmental Analysis of Algae Biodiesel Production via Lipid Extraction Using Alternative Solvents. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c03016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
- Santiago Zapata-Boada
- Department of Chemical Engineering, The University of Manchester, ManchesterM13 9PL, United Kingdom
| | - María Gonzalez-Miquel
- Department of Chemical Engineering, The University of Manchester, ManchesterM13 9PL, United Kingdom
- Department of Chemical and Environmental Engineering, Universidad Politécnica de Madrid, Madrid28006, Spain
| | - Megan Jobson
- Department of Chemical Engineering, The University of Manchester, ManchesterM13 9PL, United Kingdom
| | - Rosa M. Cuéllar-Franca
- Department of Chemical Engineering, The University of Manchester, ManchesterM13 9PL, United Kingdom
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3
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Baig A, Zubair M, Sumrra SH, Nazar MF, Zafar MN, Jabeen K, Hassan MB, Rashid U. Heating effect on quality characteristics of mixed canola cooking oils. BMC Chem 2022; 16:3. [PMID: 35039092 PMCID: PMC8764801 DOI: 10.1186/s13065-022-00796-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Accepted: 01/10/2022] [Indexed: 12/02/2022] Open
Abstract
Background The subcontinent is famous for its variety of seasonal foods cooked in vegetable seed cooking oils at elevated heating. Oils are often of poor quality that effect to consumer health. The work, therefore, planned to examine the effects of heat on the quality of mixed canola cooking oils (MCCOs). MCCOs were analyzed by preparing volatile fatty acid methyl esters (FAMEs) and for physiochemical properties. Results A major change was observed in the FAs composition of various MCCOs as coded K-1 to K-5. MCCOs were found rich in unsaturated 9-octadecanoic acid (oleic acid C18:1) and 9, 12-octadecadienoic acid (linoleic acid C18:2) along saturated octadecanoic acid (stearic acid C18:0). Results reveals that canola oil samples are mixed in the range of 4–30% with other vegetable oils and animal fats. The quality of canola cooking oils further reduced after heating to 100 °C, 200 °C and 350 °C, respectively. Quality parameters of MCCOs were significantly altered after heating and found as color (510–520 nm to 570–600 nm), mass 220–237 g to 210–225 g, volume 250 mL to 239 mL, pH (6.76–6.89), specific gravity (0.87–0.92), refractive index (1.471–1.475), saponification value (SV) (0.7–2.5), un-saponifiable matter (2.4–9.8%) and acid value (AV) (1.20–5.0 mg KOH). Conclusion Heating of oils at elevated temperature have shown a significant effect on pH, specific gravity and un-saponifiable matter (p-value < 0.05). Large changes in the physicochemical parameters and FAs composition help to develop a conclusion that cooking at high temperatures affects the quality of mixed canola cooking oils. Supplementary Information The online version contains supplementary material available at 10.1186/s13065-022-00796-z.
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Affiliation(s)
- Ayesha Baig
- Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan
| | - Muhammad Zubair
- Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan.
| | | | - Muhammad Faizan Nazar
- Department of Chemistry, University of Education Lahore, Multan Campus, Lahore, Pakistan
| | | | - Kausar Jabeen
- Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan
| | | | - Umer Rashid
- Institute of Nanoscience and Nanotechnology (ION2), Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia
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Zapata-Boada S, Gonzalez-Miquel M, Jobson M, Cuéllar-Franca RM. A Methodology to Evaluate Solvent Extraction-Based Processes Considering Techno-Economic and Environmental Sustainability Criteria for Biorefinery Applications. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c02907] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Santiago Zapata-Boada
- Department of Chemical Engineering and Analytical Science, The University of Manchester, M13 9PL Manchester, United Kingdom
| | - María Gonzalez-Miquel
- Department of Chemical Engineering and Analytical Science, The University of Manchester, M13 9PL Manchester, United Kingdom
- Department of Chemical and Environmental Engineering, Universidad Politécnica de Madrid, C/ José Gutiérrez Abascal 2, 28006 Madrid, Spain
| | - Megan Jobson
- Department of Chemical Engineering and Analytical Science, The University of Manchester, M13 9PL Manchester, United Kingdom
| | - Rosa M. Cuéllar-Franca
- Department of Chemical Engineering and Analytical Science, The University of Manchester, M13 9PL Manchester, United Kingdom
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5
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Grebenteuch S, Kanzler C, Klaußnitzer S, Kroh LW, Rohn S. The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures. Molecules 2021; 26:1104. [PMID: 33669774 PMCID: PMC7923043 DOI: 10.3390/molecules26041104] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/16/2021] [Accepted: 02/16/2021] [Indexed: 11/16/2022] Open
Abstract
Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compounds have on the formation mechanism. In this study, the formation of methyl ketones in selected food-relevant fats and oils, as well as in model systems with linoleic acid or pure secondary degradation products (alka-2,4-dienals, alken-2-als, hexanal, and 2-butyloct-2-enal), has been investigated. Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). This study showed that methyl ketones are tertiary lipid oxidation products, as they are derived from secondary degradation products such as deca-2,4-dienal and oct-2-enal. The study further showed that the position of the double bond in the precursor compound determines the chain length of the methyl ketone and that amino compounds promote the formation of methyl ketones to a different degree. These compounds influence the profile of the products formed. As food naturally contains lipids as well as amino compounds, the proposed pathways are relevant for the formation of aroma-active methyl ketones in food.
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Affiliation(s)
- Sandra Grebenteuch
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
- Institute for Food and Environmental Research e. V., Papendorfer Weg 3, 14806 Bad Belzig, Germany
- NutriAct-Competence Cluster Nutrition Research, c/o The German Institute of Human Nutrition Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Clemens Kanzler
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
| | - Stefan Klaußnitzer
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
| | - Lothar W. Kroh
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
| | - Sascha Rohn
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
- Institute for Food and Environmental Research e. V., Papendorfer Weg 3, 14806 Bad Belzig, Germany
- NutriAct-Competence Cluster Nutrition Research, c/o The German Institute of Human Nutrition Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
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Ravotti R, Worlitschek J, Pulham CR, Stamatiou A. Triglycerides as Novel Phase-Change Materials: A Review and Assessment of Their Thermal Properties. Molecules 2020; 25:molecules25235572. [PMID: 33260969 PMCID: PMC7730147 DOI: 10.3390/molecules25235572] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/20/2020] [Accepted: 11/23/2020] [Indexed: 11/16/2022] Open
Abstract
Latent Heat Storage (LHS) with Phase-Change Materials (PCMs) represents a high energy density storage technology which could be applied in a variety of applications such as waste heat recovery and integration of renewable energy technologies in energy systems. To increase the sustainability of these storage solutions, PCMs have to be developed with particular regard to bio-origin and biodegradability. Triglycerides represent an interesting class of esters as the main constituents of animal and vegetable fats, with attractive thermal properties. In order to be used as PCMs, the thermal behaviour of triglycerides has to be fully understood, as in some cases they have been reported to show polymorphism and supercooling. This study assesses the suitability of triglycerides as PCMs by reviewing the literature published so far on their behaviour and properties. In particular, melting points, enthalpies of fusion, polymorphism, thermal conductivities, heat capacities and thermal cycling stabilities are considered, with a focus on LHS and thermal energy storage applications. In addition, the efforts conducted regarding modelling and the prediction of melting points and enthalpies based on chemical structures are summarized and assessed.
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Affiliation(s)
- Rebecca Ravotti
- Competence Centre Thermal Energy Storage (TES), Lucerne University of Applied Sciences and Arts, 6048 Horw, Switzerland; (J.W.); (A.S.)
- EaStCHEM, School of Chemistry, The University of Edinburgh, Edinburgh EH9 3FJ, UK;
- Correspondence:
| | - Jörg Worlitschek
- Competence Centre Thermal Energy Storage (TES), Lucerne University of Applied Sciences and Arts, 6048 Horw, Switzerland; (J.W.); (A.S.)
| | - Colin R. Pulham
- EaStCHEM, School of Chemistry, The University of Edinburgh, Edinburgh EH9 3FJ, UK;
| | - Anastasia Stamatiou
- Competence Centre Thermal Energy Storage (TES), Lucerne University of Applied Sciences and Arts, 6048 Horw, Switzerland; (J.W.); (A.S.)
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Cahir J, Tsang MY, Lai B, Hughes D, Alam MA, Jacquemin J, Rooney D, James SL. Type 3 porous liquids based on non-ionic liquid phases - a broad and tailorable platform of selective, fluid gas sorbents. Chem Sci 2020; 11:2077-2084. [PMID: 34123297 PMCID: PMC8150117 DOI: 10.1039/c9sc05770f] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Accepted: 01/08/2020] [Indexed: 12/17/2022] Open
Abstract
We describe a series of Type 3 porous liquids, denoted "T3PLs", based on a wide range of microporous solids including MOFs, zeolites and a porous organic polymer (PAF-1). These solids are dispersed in various non-ionic liquid phases (including silicone oils, triglyceride oils, and polyethylene glycols) which have a range of structures and properties, and that are in many cases sterically excluded from the pores of the solids. Several stable dispersions with high gas uptakes are obtained. We show how these dispersions can be tailored toward important gas separation processes (CO2/CH4, C2H4/C2H6) and applications that require biocompatibility.
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Affiliation(s)
- John Cahir
- School of Chemistry and Chemical Engineering, Queen's University Belfast David Keir Building Stranmillis Road Belfast BT9 5AG UK
| | - Min Ying Tsang
- School of Chemistry and Chemical Engineering, Queen's University Belfast David Keir Building Stranmillis Road Belfast BT9 5AG UK
| | - Beibei Lai
- School of Chemistry and Chemical Engineering, Queen's University Belfast David Keir Building Stranmillis Road Belfast BT9 5AG UK
| | - David Hughes
- School of Physics, HH Wills Physics Laboratory, University of Bristol Tyndall Avenue Bristol BS8 5AG UK
| | - M Ashraf Alam
- School of Physics, HH Wills Physics Laboratory, University of Bristol Tyndall Avenue Bristol BS8 5AG UK
| | - Johan Jacquemin
- School of Chemistry and Chemical Engineering, Queen's University Belfast David Keir Building Stranmillis Road Belfast BT9 5AG UK
| | - David Rooney
- School of Chemistry and Chemical Engineering, Queen's University Belfast David Keir Building Stranmillis Road Belfast BT9 5AG UK
| | - Stuart L James
- School of Chemistry and Chemical Engineering, Queen's University Belfast David Keir Building Stranmillis Road Belfast BT9 5AG UK
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8
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Duval J, Colas C, Bonnet P, Lesellier E. Hyphenation of ultra-high performance supercritical fluid chromatography with atmospheric pressure chemical ionisation high resolution mass spectrometry: Part 2. Study of chromatographic and mass spectrometry parameters for the analysis of natural non-polar compounds. J Chromatogr A 2019; 1596:199-208. [DOI: 10.1016/j.chroma.2019.03.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/04/2019] [Accepted: 03/11/2019] [Indexed: 01/04/2023]
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9
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Sankaran A, Staszel C, Mashayek F, Yarin AL. Faradaic reactions’ mechanisms and parameters in charging of oils. Electrochim Acta 2018. [DOI: 10.1016/j.electacta.2018.02.065] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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10
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Gathercole J, Reis MG, Agnew M, Reis MM, Humphrey R, Harris P, Clerens S, Haigh B, Dyer JM. Molecular modification associated with the heat treatment of bovine milk. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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11
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Shimada I, Kato S, Hirazawa N, Nakamura Y, Ohta H, Suzuki K, Takatsuka T. Deoxygenation of Triglycerides by Catalytic Cracking with Enhanced Hydrogen Transfer Activity. Ind Eng Chem Res 2016. [DOI: 10.1021/acs.iecr.6b03514] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Iori Shimada
- Faculty
of Textile Science and Technology, Shinshu University, 3-15-1 Tokida, Ueda, Nagano 386-8567, Japan
| | - Shin Kato
- Faculty
of Textile Science and Technology, Shinshu University, 3-15-1 Tokida, Ueda, Nagano 386-8567, Japan
| | - Naoki Hirazawa
- Graduate
School of Science and Technology, Shinshu University, 3-15-1 Tokida, Ueda, Nagano 386-8567, Japan
| | - Yoshitaka Nakamura
- Graduate
School of Science and Technology, Shinshu University, 3-15-1 Tokida, Ueda, Nagano 386-8567, Japan
| | - Haruhisa Ohta
- Research & Development Department, euglena Co., Ltd., 75-1 Ono, Tsurumi-ku, Yokohama, Kanagawa 230-0046, Japan
| | - Kengo Suzuki
- Research & Development Department, euglena Co., Ltd., 75-1 Ono, Tsurumi-ku, Yokohama, Kanagawa 230-0046, Japan
| | - Toru Takatsuka
- Technology
Development Unit, Chiyoda Corporation, 4-6-2 minatomirai, Nishi-ku, Yokohama, Kanagawa 220-8765, Japan
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12
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Ernzen JR, Bondan F, Luvison C, Henrique Wanke C, De Nardi Martins J, Fiorio R, Bianchi O. Structure and properties relationship of melt reacted polyamide 6/malenized soybean oil. J Appl Polym Sci 2015. [DOI: 10.1002/app.43050] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Juliano Roberto Ernzen
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
- Mantova Indústria de Tubos Plásticos Ltda; Caxias do Sul Brazil
| | - Fabrício Bondan
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
| | - Caroline Luvison
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
| | - Cesar Henrique Wanke
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
| | | | - Rudinei Fiorio
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul; Rua Avelino Antônio de Souza 1730, Campus Caxias do Sul Brazil
| | - Otávio Bianchi
- Programa de Pós-Graduação em Engenharia e Ciência dos Materiais-PGMAT, Universidade de Caxias do Sul; Rua Francisco Getúlio Vargas 1130, Bloco V Caxias do Sul Brazil
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13
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Chemical reactions involved in the deep fat frying of foods. III. Identification of nonacidic volatile decomposition products of corn oil. J AM OIL CHEM SOC 2013. [DOI: 10.1007/bf02558173] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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A detailed identification study on high-temperature degradation products of oleic and linoleic acid methyl esters by GC–MS and GC–FTIR. Chem Phys Lipids 2012; 165:338-47. [DOI: 10.1016/j.chemphyslip.2012.02.004] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2011] [Revised: 01/25/2012] [Accepted: 02/15/2012] [Indexed: 11/23/2022]
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15
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Shahbaz K, Mjalli F, Hashim M, AlNashef I. Eutectic solvents for the removal of residual palm oil-based biodiesel catalyst. Sep Purif Technol 2011. [DOI: 10.1016/j.seppur.2011.07.032] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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17
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Sivasamy A, Cheah KY, Fornasiero P, Kemausuor F, Zinoviev S, Miertus S. Catalytic applications in the production of biodiesel from vegetable oils. CHEMSUSCHEM 2009; 2:278-300. [PMID: 19360707 DOI: 10.1002/cssc.200800253] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The predicted shortage of fossil fuels and related environmental concerns have recently attracted significant attention to scientific and technological issues concerning the conversion of biomass into fuels. First-generation biodiesel, obtained from vegetable oils and animal fats by transesterification, relies on commercial technology and rich scientific background, though continuous progress in this field offers opportunities for improvement. This review focuses on new catalytic systems for the transesterification of oils to the corresponding ethyl/methyl esters of fatty acids. It also addresses some innovative/emerging technologies for the production of biodiesel, such as the catalytic hydrocracking of vegetable oils to hydrocarbons. The special role of the catalyst as a key to efficient technology is outlined, together with the other important factors that affect the yield and quality of the product, including feedstock-related properties and various system conditions.
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Affiliation(s)
- Arumugam Sivasamy
- Area of Pure and Applied Chemistry, International Centre for Science and High Technology-United Nations Industrial Development Organization (ICS-UNIDO), Area Science Park, Padriciano 99, 34012 Trieste, Italy
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18
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Maher KD, Bressler DC. Pyrolysis of triglyceride materials for the production of renewable fuels and chemicals. BIORESOURCE TECHNOLOGY 2007; 98:2351-68. [PMID: 17166713 DOI: 10.1016/j.biortech.2006.10.025] [Citation(s) in RCA: 152] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2006] [Revised: 08/14/2006] [Accepted: 10/14/2006] [Indexed: 05/13/2023]
Abstract
Conversion of vegetable oils and animal fats composed predominantly of triglycerides using pyrolysis type reactions represents a promising option for the production of renewable fuels and chemicals. The purpose of this article was to collect and review literature on the thermo-chemical conversion of triglyceride based materials. The literature was divided and discussed as (1) direct thermal cracking and (2) combination of thermal and catalytic cracking. Typically, four main catalyst types are used including transition metal catalysts, molecular sieve type catalysts, activated alumina, and sodium carbonate. Reaction products are heavily dependant on the catalyst type and reaction conditions and can range from diesel like fractions to gasoline like fractions. Research in this area is not as advanced as bio-oil and bio-diesel research and there is opportunity for further study in the areas of reaction optimization, detailed characterization of products and properties, and scale-up.
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Affiliation(s)
- K D Maher
- Department of Agriculture, Food and Nutritional Sciences, University of Alberta, 410 Ag/For Building, Edmonton, AB, Canada T6G 2P5
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19
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PARIHAR DB, VASUNDHARA TS, VIJAYAYAGHAVAN PK. Effect of metal ions such as iron and copper on the formation of nitrogen heterocyclic compounds in sesame oil-α-amino acids model systems under frying conditions. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1981.tb01020.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Li CM, Kimura F, Endo Y, Maruyama C, Fujimoto K. Deterioration of diacylglycerol- and triacylglycerol-rich oils during frying of potatoes. EUR J LIPID SCI TECH 2005. [DOI: 10.1002/ejlt.200401012] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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21
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van den Berg JDJ, Vermist ND, Carlyle L, Holcapek M, Boon JJ. Effects of traditional processing methods of linseed oil on the composition of its triacylglycerols. J Sep Sci 2004; 27:181-99. [PMID: 15334906 DOI: 10.1002/jssc.200301610] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Different oil processing methods were performed, which included washing with water and treatment with lead-based driers, with and without heating to different temperatures, giving a set of 7 oils to be investigated. The effects of the traditional processing methods of linseed oil on its triacylglycerol (TAG) composition were studied, using the following analytical methods: high performance size exclusion chromatography (HPSEC), Fourier transform infrared spectroscopy (FTIR), high-performance liquid chromatography-atmospheric pressure chemical ionisation-mass spectrometry (HPLC-APCI-MS), direct temperature resolved mass spectrometry (DTMS), matrix assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF-MS), and electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI-FTICR-MS). A decrease of the initial cis-double bonds and the formation of trans-double bonds upon heating of the oils was observed. Heating a lead and oil mixture to 150 degrees C, or heating the oil alone to 300 degrees C led to the highest degree of oxidation. A difference was observed for the oxidation patterns for oils with and without the addition of lead. Furthermore, levels of oxygen incorporation were higher when lead was added to the oil. High temperature treatment of the oils resulted in an increased average molecular weight. The changes in the initial conformation of the double bond systems observed with FTIR were supported by HPLC-APCI-MS measurements that showed the formation of a number of new isomeric TAGs in the heated oil compared to freshly pressed, untreated oil. Oligomerisation up to hexamers was observed with HPSEC, and MALDI-TOF-MS. The formation of oligomers up to trimers only, however, was observed with ESI-FTICR-MS. Incorporation of oxygen was mainly observed with MALDI-TOF-MS and ESI-FTICR-MS whereas with DTMS and FTIR hardly any evidence was found for this.
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Affiliation(s)
- Jorrit D J van den Berg
- FOM Institute for Atomic and Molecular Physics, Unit for Macromolecular Mass Spectrometry, Kruislaan 407, 1098 SJ, Amsterdam, The Netherlands.
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van den Berg JDJ, van den Berg KJ, Boon JJ. Identification of non-cross-linked compounds in methanolic extracts of cured and aged linseed oil-based paint films using gas chromatography-mass spectrometry. J Chromatogr A 2002; 950:195-211. [PMID: 11990993 DOI: 10.1016/s0021-9673(02)00049-3] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Methanolic extracts of paint samples of different composition and age were qualitatively investigated by GC-MS using an on-column injector after off-line methylation or trimethylsilyl derivatisation, and on-line thermally assisted (trans)methylation with tetramethylammonium hydroxide using Curie-point pyrolysis-GC-MS. The combination of these three analytical strategies led to the identification of typical oxidation products of unsaturated fatty acids by interpretation of their mass spectrum. Some of the identified compounds have not been reported before. Both the off-line and on-line GC-MS strategy show series of short-chain fatty (di)acids and C16 and (oxidised) C18 fatty acids. The major advantage of the on-line pyrolysis-GC-MS approach is that chemical work-up is minimal and very quick. With this technique both the carboxylic acid functionalities, and hydroxyl groups are methylated. Young paint films are shown to contain relatively more oxidised C18 fatty acids and less diacids compared to older paints, which is indicative for the on-going oxidation processes within the paint. After trimethylsilylation, monoacylglycerols are detected indicative for hydrolytic processes, which reflect the relative distribution of the most prominent silylated fatty acids present. Relatively more C16 and C18 monoacylglycerols are found in young paints, whereas older paints contain higher amounts of monoacylglycerols of diacids.
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Billaud F, Dominguez V, Broutin P, Busson C. Production of hydrocarbons by pyrolysis of methyl esters from rapeseed oil. J AM OIL CHEM SOC 1995. [DOI: 10.1007/bf02540981] [Citation(s) in RCA: 71] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- F. Billaud
- ; Département de Chimie Physique des Réactions; ENSIC-INPL; BP 451, URA No. 328 CNRS, 1 rue Grandville Nancy 54001 France
| | - V. Dominguez
- ; Département de Chimie Physique des Réactions; ENSIC-INPL; BP 451, URA No. 328 CNRS, 1 rue Grandville Nancy 54001 France
| | - P. Broutin
- Institut Français du Pétrole; Centre d’Etudes et de Développement Industriels “René Navarre,”; Vernaison 69390 France
| | - C. Busson
- Institut Français du Pétrole; Centre d’Etudes et de Développement Industriels “René Navarre,”; Vernaison 69390 France
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Schwab AW, Dykstra GJ, Selke E, Sorenson SC, Pryde EH. Diesel fuel from thermal decomposition of soybean oil. J AM OIL CHEM SOC 1988. [DOI: 10.1007/bf02542382] [Citation(s) in RCA: 193] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- A. W. Schwab
- Northern Regional Research Center; ARS/USDA; 1815 N. University St. Peoria 61604 IL
| | | | - E. Selke
- Northern Regional Research Center; ARS/USDA; 1815 N. University St. Peoria 61604 IL
- ; Chrysler Corp.; Detroit Michigan
| | - S. C. Sorenson
- ; University of Illinois; Urbana IL
- Laboratories for Koleteknik Hokske; Denmark
| | - E. H. Pryde
- Northern Regional Research Center; ARS/USDA; 1815 N. University St. Peoria 61604 IL
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Minamoto S, Kanazawa K, Ashida H, Natake M. Effect of orally administered 9-oxononanoic acid on lipogenesis in rat liver. BIOCHIMICA ET BIOPHYSICA ACTA 1988; 958:199-204. [PMID: 2892534 DOI: 10.1016/0005-2760(88)90177-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
9-Oxononanoic acid, which is one of the major products of the autoxidation of linoleic acid, was administered orally to rats and its effect on hepatic lipid metabolism was investigated. The de novo synthesis of fatty acids was strongly reduced 30 h after the administration of 100 mg of 9-oxononanoic acid as compared to that in the saline-administered group. Activity of acetyl-CoA carboxylase decreased by 60% and the activity of carnitine palmitoyltransferase increased by 35% in the test group. The level of triacylglycerols in serum was low and the level of free fatty acids remained unchanged. Thus, the administration of 9-oxononanoic acid decreased hepatic lipogenesis. It is generally believed that the reduction in lipogenesis is facilitated by a decrease in the NADPH level. The ratio of NADPH/NADP in the test group, however, became high as compared to that in the control group, and the activities of glucose 6-phosphate and isocitrate dehydrogenases increased. On the other hand, the levels of CoA derivatives, especially long-chain acyl-CoA, were higher in the test group than in the control. Therefore, the reduction of hepatic lipogenesis in the 9-oxononanoic acid group could be attributed to the inhibition of acetyl-CoA carboxylase by the accumulated long-chain acyl-CoA.
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Affiliation(s)
- S Minamoto
- Department of Utilization of Biological Resources, Kobe University, Japan
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Abstract
A highly characteristic and often undesirable flavor associated with soy protein materials largely explains the slower-than-expected progress over recent years in the development of high-protein foods based on soya. Apart from the inherent flavor of the bean, different flavors are produced on processing and on storage. Major problems are the absence of an attractive positive flavor, the presence of off-flavors of several kinds, the tenacious binding of such flavors to the soy protein molecules, and the difficulties of removing and/or masking these unacceptable qualities. This review provides a reappraisal of current literature evidence relating to each of these aspects and summarizes published patents of processes for soy flavor improvement.
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Affiliation(s)
- G MacLeod
- Department of Food and Nutritional Sciences, King's College London, England
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Paquette G, Kupranycz D, van de Voort F. The Mechanisms of Lipid Autoxidation II. Non Volatile Secondary Oxidation Products. ACTA ACUST UNITED AC 1985. [DOI: 10.1016/s0315-5463(85)71916-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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NAZER JAMILMA, YOUNG CLYDET, GIESBRECHT FG. Pyrolysis-GC Analysis as an Identification Method of Fats and Oils. J Food Sci 1985. [DOI: 10.1111/j.1365-2621.1985.tb13020.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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NAZER JAMILMA, YOUNG CLYDET. Effect of Various Pyrolysis Parameters on the Fragmentation Patterns of Peanut Oil. J Food Sci 1984. [DOI: 10.1111/j.1365-2621.1984.tb12498.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Abstract
The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated to some extent. Other food legume lipids have not been studied in any great detail because of their low lipid content and limited or negligible use for oil purposes. Literature on the biochemical, nutritional, and toxicological aspects of lipids from these other legumes is scanty, compared to published reports of seed lipids from soybean and peanuts. Lipids of soybean, peanut, and green pea are reported in this article. Their chemistry, interactions with other constituents, role in flavor development, as well as alterations due to processing and removal of off-flavors are reviewed. The nutritional and toxicological implications of legume lipids from soybean, peanuts, and other food legumes are also discussed.
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Jewell NE, Nawar WW. Thermal oxidation of phospholipids 1,2-dipalmitoyl-sn-glycerol-3-phosphoethanolamine. J AM OIL CHEM SOC 1980. [DOI: 10.1007/bf02678923] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - W. W. Nawar
- ; Dept. of Food Science & Nutrition; University of Massachusetts; Amherst MA 01003
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Thompson JA, May WA, Paulose MM, Peterson RJ, Chang SS. Chemical reactions involved in the deep-fat frying of foods. VII. Identification of volatile decomposition products of trilinolein. J AM OIL CHEM SOC 1978; 55:897-901. [PMID: 730976 DOI: 10.1007/bf02671415] [Citation(s) in RCA: 29] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Yanishlieva N, Becker H, Mangold H. Autoxidation of alkoxylipids II. Alkyldiacylglycerols and dialkylacylglycerols. Chem Phys Lipids 1977. [DOI: 10.1016/0009-3084(77)90002-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Equilibrium vapor pressure of butylated hydroxyanisole and butylated hydroxytolune in high temperature oil solution. J AM OIL CHEM SOC 1975. [DOI: 10.1007/bf02633048] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Cheng H, Chang SS. A study of odor stability of commercial stearic acid through isolation and identification of its volatile odoriferous compounds. J AM OIL CHEM SOC 1974. [DOI: 10.1007/bf02632890] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Franzke C, Strobach J, Zietze HJ. [Studies on the formation of aldehydes and ketones during thermal oxidation of sunflower oil and lard]. DIE NAHRUNG 1973; 17:443-9. [PMID: 4737409 DOI: 10.1002/food.19730170406] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Forss DA. Odor and flavor compounds from lipids. PROGRESS IN THE CHEMISTRY OF FATS AND OTHER LIPIDS 1973; 13:177-258. [PMID: 4581658 DOI: 10.1016/0079-6832(73)90007-4] [Citation(s) in RCA: 95] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Kitamura K. Studies of the Pyrolysis of Triglycerides. BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN 1971. [DOI: 10.1246/bcsj.44.1606] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Wantland LR, Perkins EG. Characterization of the nonvolatile compounds formed during the thermal oxidation of 1-linoleyl-2,3-distearin: II. The acidic fraction. Lipids 1970. [DOI: 10.1007/bf02532468] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Franzke C, Strobach J, Schilling B. Zur Bildung von Ketonen und Aldehyden während der Oxydation gesättigter Triglyceride bei hohen Temperaturen. ACTA ACUST UNITED AC 1970. [DOI: 10.1002/lipi.19700720802] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Artman NR. The chemical and biological properties of heated and oxidized fats. ADVANCES IN LIPID RESEARCH 1969; 7:245-330. [PMID: 4899908 DOI: 10.1016/b978-0-12-024907-7.50012-9] [Citation(s) in RCA: 120] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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