Edible oils are easily oxidized when used for frying. Oxidation originates with double bonds present in unsaturated fatty acids. A new NMR method is presented which offers potential for determining the products of oil oxidation. High resolution fourier transform nuclear magnetic resonance (FT-NMR) and fourier transform infrared (FT-IR) spectroscopy have found increasing use in biochemistry. One pure fat, trioleoylglycerol, was heated at 160°C in the presence of air Samples were taken for FT-NMR and FT-IR analyses at 4, 10. 20. 25, 35, 50, 70 and 100 hours. Proton, Carbon-13 and several types of two-dimensional FT-NMR spectra were obtained using a JEOL 270 Mhz instrument. The spectra suggest initial oxidation occurs by an allyl free radical mechanism facilitating the formation of epoxide and peroxide products.
| Identifer | oai:union.ndltd.org:WKU/oai:digitalcommons.wku.edu:theses-3221 |
| Date | 01 May 1993 |
| Creators | Chen, De |
| Publisher | TopSCHOLAR® |
| Source Sets | Western Kentucky University Theses |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Masters Theses & Specialist Projects |
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