Thermal and Radiolytic Decomposition of Lipids

Nawar, W. W.

doi:10.1007/978-1-4613-2265-8_6

Cited by 13 publications

(19 citation statements)

References 42 publications

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“…It has been mainly observed that dominant oxidative products of saturated fatty acids are those with chain lengths near or equal to the parent fatty acids and oxidation occurs preferentially at the a, p and y positions ( Fig. 4; Nawar 1985). Figure 4 shows that subsequent cleavage in the region of the alkoxy radicals leads to a favorable formation of the long chain hydrocarbons, alkanals and methyl ketones.…”

Section: Fryingmentioning

confidence: 97%

“…In each lactone series, the C,-lactone is the most abundant. However, only &lactones are formed from those having a carbon number equal to that of the parent fatty acid (Nawar 1985). The amounts of the C,, y-and 6-lactones decrease with increased fatty acid chain length.…”

Section: Fryingmentioning

confidence: 99%

“…These include a series of aldehydes, ketones, acids, esters, alcohols, hydrocarbons, lactones, cyclic compounds, dimers and polymers. However, quantitative pattern of the decomposition products formed at high temperatures is different from that of autoxidation, varying widely depending on the nature of the substrate and parameters of heat treatment (Nawar 1985;Pokomy 1989).…”

Section: Fryingmentioning

confidence: 99%

“…Further oxidation of the C,-aldehyde ester may produce the corresponding acid (HOOC(CH,)6-COOC,H,) which upon decarboxylation gives rise to ethyl heptanoate. Both the C,-dicarboxylic acid and the C, -ethyl ester are the major products of linoleate thermal oxidation (Nawar 1985). Several reports show that the decomposition products could not be predicted, especially at high temperatures (SOC) (Noble and Nawar 1975;Nawar 1985;Pokorny 1989).…”

Section: Fryingmentioning

confidence: 99%

“…Both the C,-dicarboxylic acid and the C, -ethyl ester are the major products of linoleate thermal oxidation (Nawar 1985). Several reports show that the decomposition products could not be predicted, especially at high temperatures (SOC) (Noble and Nawar 1975;Nawar 1985;Pokorny 1989). Hydrogen abstraction at allylic position outside pentadiene system has been speculated to be responsible for products such as aromatic compounds and cyclic monomers from methyl linoleate.…”

Section: Fryingmentioning

confidence: 99%

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Changes in Edible Fats and Oils During Processing

Shahidi

Wanasundara

1997

Journal of Food Lipids

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Fats and oils are essential nutrients for humans and animals. They are the most concentrated source of energy by contributing 9 kcal/g lipid, serve as carrier of fatsoluble vitamins and provide essential fatty acids. Fats and oils give flavor and taste to the foods, and also serve as a heat transfer medium. The lipid molecules undergo different chemical reactions during processing starting from separation from their raw sources to the storage. Chemical changes of lipids occurring during processing are numerous and can be desirable, undesirable, of questionable consequence, or a combination thereof. This review discusses the chemical changes of lipids that occur during various types of processing. Specific changes in the minor constituents of lipids are also included.

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Section: Fryingmentioning

confidence: 97%

Section: Fryingmentioning

confidence: 99%

Section: Fryingmentioning

confidence: 99%

Section: Fryingmentioning

confidence: 99%

Section: Fryingmentioning

confidence: 99%

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Changes in Edible Fats and Oils During Processing

Shahidi

Wanasundara

1997

Journal of Food Lipids

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Process-Induced Changes in Edible Oils

Wanasundara

Shahidi

1998

Advances in Experimental Medicine and Biology

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Quantity and Quality of Free Oil Recovered from Enzymatically Disrupted Soybean Oleosomes

Towa¹,

Kapchie²,

Wang³

et al. 2011

J Americ Oil Chem Soc

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The operational variables impacting the quantity and quality of free oil recovered from isolated soybean oleosomes by enzymatic extraction were evaluated to optimize this process. Those variables were: protease concentration (0-2.5%), protease hydrolysis time (3 vs. 18 h), and slurry destabilization time (30 min vs. 3 h). Analysis of interactions between these variables and the yield of free oil revealed that the protease concentration was the most significant variable. The quantity of free oil extracted by using 3 h of oleosomes hydrolysis and 30 min of slurry destabilization was not significantly different from that using 18 h of oleosomes hydrolysis and 3 h of slurry destabilization. The optimum conditions, 0.5% Protex 6L, 3 h of hydrolysis, and 30 min of destabilization, resulted in 90% free oil. Oils extracted by the aqueous process had a fatty acid composition similar to conventional hexane-based process with oxidative stability indices ranging from 9 to 12 h. Enzyme assisted aqueous extraction resulted in a high quality oil which has 88% less free fatty acids than hexane-extracted oil. The optimal conditions generated 85.5% soybean storage proteins in skim with peptides smaller than 6.5 kDa and the degree of hydrolysis of 19.5%. The present study demonstrates that oil can be extracted from soybeans efficiently without hexane or other petroleum solvents.

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Thermal and Radiolytic Decomposition of Lipids

Cited by 13 publications

References 42 publications

Changes in Edible Fats and Oils During Processing

Changes in Edible Fats and Oils During Processing

Process-Induced Changes in Edible Oils

Quantity and Quality of Free Oil Recovered from Enzymatically Disrupted Soybean Oleosomes

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