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Competitive oxidation of fatty acids. Effect of the degree of unsaturation

✍ Scribed by Alfredo J. Rosas Romero; Ian D. Morton

Publisher: John Wiley and Sons
Year: 1977
Tongue: English
Weight: 207 KB
Volume: 28
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740281009

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✦ Synopsis

Abstract

The oxidation of oleic acid‐linolenic acid mixtures was followed using the oxygen uptake method. Experiments were carried out at 30°C and eleven samples were studied in each run. During the period of molecular decomposition of the hydroperoxides, the overall monomolecular rate constant increases linearly with increasing linolenic acid molar fraction in the samples. No prooxidant or antioxidant effects were found during this period of oxidation. When the reaction enters the bimolecular period of the decomposition of the hydroperoxides, a prooxidant effect was always found when the molar fraction of oleic acid exceeded 0.50.

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