๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Characterization of the hydroperoxides derived from singlet oxygen oxidation of ( + )-limonene

โœ Scribed by B.C. Clark Jr.; B.B. Jones; G.A. Iacobucci


Publisher
Elsevier Science
Year
1981
Tongue
French
Weight
407 KB
Volume
37
Category
Article
ISSN
0040-4020

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


HRGC separation of hydroperoxides formed
โœ Schieberle, P. ;Maier, W. ;Firl, J. ;Grosch, W. ๐Ÿ“‚ Article ๐Ÿ“… 1987 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 501 KB

R) -(+)-Limonene was photooxidized in the presence of Rose Bengal as catalyst. After TLC isolation, the hydroperoxides formed were separated directly by HRGC and analyzed by MS (El; Cl). Each hydroperoxide isomer was then isolated by HPLC for structure determination which after reduction of the HOO

The peracid oxidation of singlet oxygen
โœ Rodney F. Boyer; Christine G. Lindstrom; Beree Darby; Mark Hylarides ๐Ÿ“‚ Article ๐Ÿ“… 1975 ๐Ÿ› Elsevier Science ๐ŸŒ French โš– 193 KB
Singlet oxygen oxidation of pyrroles. Fo
โœ Harry H. Wasserman; Mingde Xia; Jianji Wang; Anders K. Petersen; Michael Jorgens ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› Elsevier Science ๐ŸŒ French โš– 206 KB

The ten-butyl ester of 3-methoxy-2-pyrrolecarboxylic acid 3 undergoes reaction with singlet oxygen to form an intermediate imino hydroperoxide 4. This hydroperoxide may be trapped by a variety of nucleophiles yielding 5substituted pyrroles 6. With strong nucleophilic substituents at the 5-position,

The impact of singlet oxygen on lipid ox
โœ Stefaan Van Dyck ๐Ÿ“‚ Article ๐Ÿ“… 2007 ๐Ÿ› Wiley (John Wiley & Sons) ๐ŸŒ English โš– 460 KB

## Abstract Oxidation plays a fundamental role in the reduction of the quality of fats, oils and many other principal ingredients in food or animal feed. A significant amount of research data is available on the impact of autoxidation caused by the most abundant and stable form of oxygen: triplet o