Oxidation of hexanal to hexanoic acid in supercritical carbon dioxide

Kruse, Andrea; Dahmen, Nicolaus; Dinjus, E.; Ederer, H. J.

doi:10.1016/j.supflu.2006.04.001

“…The possible pathways were assumed for the formation of these acids, including triglyceride-ester bond hydrolysis, fatty acids oxidation, ester thermal degradation, alpha-carbon triglycerides acids oxidation, aldehydes and ketones autooxidation (Forss, 1973;Morales, Luna, & Aparicio, 2005;Wei et al, 2013). The observed increase in acid during storage could be attributed to the increase of straight-chain aldehydes during the storage (Benoit-Marquié et al, 2000;Kruse, Dahmen, Dinjus, & Ederer, 2006)., such as butanal, hexanal, and octanal, as seen in Supplementary Table 1a in non-defatted bran. This study showed carboxylic acids derived from the aldehyde oxidation or degradation were positively correlated with the storage time, including Butanoic acid, 2-methyl-, octanoic acid, acetic acid, hexanoic acid, and nonanoic (Supplementary Table 1c).…”

Section: Acid Groupmentioning

confidence: 99%

Effect of post-milling process on the oxidation of the rice bran

Najamuddin

¹

,

Gorji

²

,

Fitzgerald

³

2023

Journal of Cereal Science

7

0

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“…The possible pathways were assumed for the formation of these acids, including triglyceride-ester bond hydrolysis, fatty acids oxidation, ester thermal degradation, alpha-carbon triglycerides acids oxidation, aldehydes and ketones autooxidation (Forss, 1973;Morales, Luna, & Aparicio, 2005;Wei et al, 2013). The observed increase in acid during storage could be attributed to the increase of straight-chain aldehydes during the storage (Benoit-Marquié et al, 2000;Kruse, Dahmen, Dinjus, & Ederer, 2006)., such as butanal, hexanal, and octanal, as seen in Supplementary Table 1a in non-defatted bran. This study showed carboxylic acids derived from the aldehyde oxidation or degradation were positively correlated with the storage time, including Butanoic acid, 2-methyl-, octanoic acid, acetic acid, hexanoic acid, and nonanoic (Supplementary Table 1c).…”

Section: Acid Groupmentioning

confidence: 99%

Effect of post-milling process on the oxidation on the rice bran

Najamuddin

¹

,

Gorji

²

,

Fitzgerald

³

2022

Preprint

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The rancidity of rice bran is predominantly triggered by lipophilic enzyme activities. Bran stabilisation and defatting are the typical processes to inactivate the processes that cause rancidity. However, little is known about how this impacts the development of volatile compounds related to odour in the rice bran. The effects of post-milling treatments, including the stabilisation and defatting process, on the nutritional properties and then on the development of secondary volatile oxidation compounds in the rice bran during storage were investigated. Butanal, hexanal, 2 hexenal, butanoic acid, hexanoic acid, pentanoic acid, and heptanoic acid were the discriminant volatile compounds in the non-defatted bran that were identified as the markers of rancidity of non-defatted stabilised rice. It can thus be suggested that the defatting process positively contributed to the low abundance of volatile oxidation products that are responsible for bran rancidity by slowing down the formation of lipid-derived oxidation products.

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“…Hexanal has been shown to have no negative effects on the human body. This is because it is oxidized after 48 hours to hexanoic acid which is further oxidized to water and carbon (IV) oxide during the respiration process [ 22 ]. Hexanal is also not traceable in treated tissues after 48 hours of treatment (http:/ http://www.accessdata.fda.gov/ ).…”

Section: Introductionmentioning

confidence: 99%

Willingness to Pay for Hexanal Technology among Banana Farmers in Meru County, Kenya

Kahwai

¹

,

Mburu

²

,

Oulu

³

et al. 2021

International Journal of Food Science

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From the perspective of food categories, fresh produce are the leading sources of food loss and waste globally. Their highly perishable nature shortens their shelf-lives leading to high postharvest losses if not properly handled. Currently, these losses are estimated at sixty-six percent based on total weight. Reduction of these losses will ensure constant supply of food along the supply chain as well as economic empowerment of the rural poor. Hexanal which is a naturally occurring compound has been developed as an intervention to prolong shelf-life of delicate tropical fruits such as bananas while also maintaining their quality. However, empirical evidence is still required on the usefulness of hexanal to farmers. It is envisaged that such evidence would inform scaling up of the technology in Kenya. This study assessed willingness to pay for hexanal and the factors influencing WTP amounts among banana farmers in Meru County, Kenya. Primary data was collected from 130 respondents who were grouped into aware and not aware of Hexanal. Results indicate that farmers who are aware of hexanal had a higher mean WTP Ksh 466.47 (US $4.66) compared to those not aware Ksh 331.86 (US $3.32). Factors such as age and income influenced the WTP amounts between subsamples. The major key policy implication of the study is the importance of stakeholders investing in the dissemination of information on hexanal among farmers to enhance uptake.

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Oxidation of hexanal to hexanoic acid in supercritical carbon dioxide

Cited by 11 publications

References 21 publications

Effect of post-milling process on the oxidation of the rice bran

Effect of post-milling process on the oxidation of the rice bran

Effect of post-milling process on the oxidation on the rice bran

Willingness to Pay for Hexanal Technology among Banana Farmers in Meru County, Kenya

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