Oxidation of Linseed Oil

Hess, Petr; O’Hare, G. A.

doi:10.1021/ie50487a044

Cited by 61 publications

(31 citation statements)

References 8 publications

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“…At this temperature, peroxide value as an indicator of oxidative degradation is no longer appropriate for flaxseed oil. Similar result was also obtained at 130 ºC by Hess and Hare 23 .…”

Section: Resultssupporting

confidence: 88%

Effect of Heating on the Fatty Acid Composition and Oxidation Products of Flaxseed Oil

Zhang¹,

Liu²,

Zhang³

2013

Asian J. Chem.

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In this study, the oxidative changes of flaxseed oil at different heating temperatures were investigated. The oxidative degradation of flaxseed oil was evaluated by monitoring the peroxide value, fatty acid composition, content of conjugated dienes as absorbance at 232 nm, content of conjugated trienes as absorbance at 270 nm. Results showed that both of heating time and temperature had significant influence on the deterioration of flaxseed oil. The peroxide value, specific extinction coefficient at 232 and 270 nm were increased with the increasing of heating time at each temperature. The relative percentage of linolenic acid obviously decreased with increasing of heating time. However, the relative percentage of palmitic acid and oleic acid obviously increased with the increasing of heating time. EXPERIMENTALFlaxseed (moisture content 6.2 %) was purchased from the market, which planted in Hebei province of China. The sample was cleaned by hand carefully to remove the foreign materials. Then, the cleaned flaxseed was preserved in hermetic bags at -20 ºC until use.Oil extraction: The cleaned flaxseed was ground into powder in a coffee grinder to pass a 1 mm screen. The ground flaxseeds were mixed with hexane at a ratio of 1:6 (w/v) in a flask. The mixture was agitated by a mechanical stirrer for 3 h

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“…At this temperature, peroxide value as an indicator of oxidative degradation is no longer appropriate for flaxseed oil. Similar result was also obtained at 130 ºC by Hess and Hare 23 .…”

Section: Resultssupporting

confidence: 88%

Effect of Heating on the Fatty Acid Composition and Oxidation Products of Flaxseed Oil

Zhang¹,

Liu²,

Zhang³

2013

Asian J. Chem.

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“…These curves allow a comparison of the curing at different temperatures and give evidence of the dependence of the maximal PV on the drying temperature. The literature reports similar observations in a study of a reaction involving 500 g of oil, with temperature varying from 84 to 200°C (32). As anticipated, this indicates that the extent of cross-linking is closely related to the curing temperature.…”

Section: Resultssupporting

confidence: 77%

Long‐term behavior of oil‐based varnishes and paints. Fate of hydroperoxides in drying oils

Mallégol

Gardette

Lemaire

2000

J Americ Oil Chem Soc

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The thermal stability of linseed oil and poppyseed oil hydroperoxides in a temperature range from ambient to 120°C has been investigated on the basis of iodometric titration. The peroxide value (PV) vs. oxidation time curves show similar developments at the six temperatures chosen for the experiments. These curves are characterized by a fast increase in the PV up to a maximal value, followed by a decrease in the PV at a lower rate. The maximal PV is higher when the curing temperature is lowered. This result indicates thermal decomposition of the hydroperoxides. The peroxy crosslink concentration in the dried oil film varies similarly to the hydroperoxide concentration. This indicates that, for dried films, the network is almost totally constituted of ether and C-C crosslinks. A comparison of the rates of peroxide decomposition under thermolytic and thermooxidative conditions has evidenced that the only homolytic scission of the O-O bonds cannot justify the decrease of the PV in thermooxidation. Another mechanism accounting for hydroperoxide decomposition, based on an induced decomposition of the hydroperoxides, has been proposed. These results have permitted completing the description of the curing mechanisms of drying oils.The oxidation of polyunsaturated fatty acids (PUFA) has been extensively reviewed in the literature. The main interest was the study of oxidation of fatty acids contained in food products because even low levels of oxidation often imply a denaturation of the taste or odor of the product.The aim of our research is to study the oxidation of drying oils in paints where the surface/volume ratio is much higher. In a previous article (1), we reported data that showed that the oxidation levels in the dried films were much more important than in the food industry. Mechanisms accounting for the oxidative polymerization of drying oils have been proposed. However, it is of great interest to investigate the influence of temperature on the fate of the hydroperoxide groups (ROOH) formed in the drying step, because secondary oxidation reactions (formation of oxidized by-products and crosslinking) can probably be influenced by the concentrations of alkoxyl and hydroxyl radicals obtained by decomposition of the hydroperoxides.Thermal or photochemical oxidation of fatty acid chains contained in oils leads to the formation of ROOH as primary oxidation products (2,3). Their structures are those of secondary ROOH in α-position to a double bond (4,5). Although the structures of all these ROOH groups are well determined, only a few articles deal with the stability of these products in dried films. The photochemical degradation of ROOH is a well-known property (6), and their thermal instability at high temperatures up to 150°C has been used to determine their structure (7) and to study the structures of the volatile products formed in autoxidation (4,8-11). However, thermal stability of ROOH at lower temperatures (from ambient to 120°C) has received only little attention in thin layers of drying oils, that is, under ...

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“…Such phenomena can be compared with an inverted weathering effect of ignitable liquids such as gasoline, which is well‐known by fire debris analysts. Hess and O'Hare (62) demonstrated in their studies that the iodine value of linseed oil dramatically decreases with its autooxidation. They report a change of iodine value from above 180 to below 160 in 4 h at 100°C.…”

Section: Interpretation Of the Resultsmentioning

confidence: 99%

A Review of the Analysis of Vegetable Oil Residues from Fire Debris Samples: Analytical Scheme, Interpretation of the Results, and Future Needs

Stauffer¹

2006

J Forensic Sci

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This paper reviews the literature on the analysis of vegetable (and animal) oil residues from fire debris samples. The examination sequence starts with the solvent extraction of the residues from the substrate. The extract is then prepared for instrumental analysis by derivatizing fatty acids (FAs) into fatty acid methyl esters. The analysis is then carried out by gas chromatography or gas chromatography-mass spectrometry. The interpretation of the results is a difficult operation seriously limited by a lack of research on the subject. The present data analysis scheme utilizes FA ratios to determine the presence of vegetable oils and their propensity to self-heat and possibly, to spontaneously ignite. Preliminary work has demonstrated that it is possible to detect chemical compounds specific to an oil that underwent spontaneous ignition. Guidelines to conduct future research in the analysis of vegetable oil residues from fire debris samples are also presented.

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Oxidation of Linseed Oil

Cited by 61 publications

References 8 publications

Effect of Heating on the Fatty Acid Composition and Oxidation Products of Flaxseed Oil

Effect of Heating on the Fatty Acid Composition and Oxidation Products of Flaxseed Oil

Long‐term behavior of oil‐based varnishes and paints. Fate of hydroperoxides in drying oils

A Review of the Analysis of Vegetable Oil Residues from Fire Debris Samples: Analytical Scheme, Interpretation of the Results, and Future Needs

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