Produits d'alteration thermooxydative des huiles chauffees. II: Composes apolaires ou faiblement polaires
✍ Scribed by P. Ottaviani; J. Graille; P. Perfetti; M. Naudet
- Book ID
- 103036944
- Publisher
- Elsevier Science
- Year
- 1979
- Tongue
- English
- Weight
- 741 KB
- Volume
- 24
- Category
- Article
- ISSN
- 0009-3084
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✦ Synopsis
Non-polar or slightly polar compounds formed as a consequence of thermal or oxidative reactions, during heating of oils in deep fat frying conditions, have been isolated by chromatographic fractionation of the methyl esters.
These compounds are esters of monomeric cyclic or aromatic fatty acids, tetrasubstituted cyclohexenic diacids, disubstituted ato diacids, estolides, disubstituted aw diacids with an ether bridge, and tetrasubstituted hydrofuranic diacids.
Most of these new compounds are the results of reactions between dienoic and in some case trienoic acids.
Rdsum6
Les compos6s apolaires ou faiblement polaires se formant par suite de ph~nom~nes thermiques ou oxydatifs au cours du chauffage des huiles dans les conditions de friture profonde ont 6t~ isol6s par fractionnements chromatographiques multiples des esters m6thyliques.
Ces compos6s comprennent des esters d'acides cycliques ou aromatiques monom~res, de diacides cyclohex6niques t~trasubstitu6s, d'c~w diacides aliphatiques disubstitu6s, d'estolides, d'c~w diacides disubstitu6s ~ pont 6ther interchMnes et de diacides t6trahydrbfuranniques t~tra-substitu6s.
La majorit6 de ces compos6s nouveaux r6sultent de r6actions int6ressant des acides di~niques ou 6ventuellement tri6niques.