γ Radiolysis of Oleic Acid

Howton, David R.; Wu, Guey-Shuang

doi:10.1021/ja00979a008

Cited by 26 publications

(12 citation statements)

References 2 publications

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“…When lipids (i.e., triglycerides or fatty acids) are irradiated, the absorption of the applied energy causes formation of several free radicals. The primary free radicals can undergo many further reactions to form secondary radicals and various stable products (Dubravcic and Nawar, 1968;Faucitano et al, 1972; Handel and Nawar, 1981; Howton and Wu, 1967;Merritt et al, 1978Merritt et al, , 1985Nawar, 1978; Nawar et al, 1969; Sevilla et al, 1983).…”

Section: Introductionmentioning

confidence: 99%

Gas chromatographic and electron spin resonance investigations of .gamma.-irradiated shrimp

Morehouse¹,

Ku²

1992

J. Agric. Food Chem.

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When fats are irradiated, some of the major stable products formed are hydrocarbons. The most abundant radiolytic hydrocarbons are formed during various free-radical reactions as the result of the loss of CO2. An extraction procedure followed by capillary gas chromatography (GC) to monitor the formation of these radiolytic hydrocarbons in 7-irradiated shrimp has been developed. Shrimp contain appreciable amounts of palmitic, palmitoleic, stearic, oleic, and linoleic acids. When irradiated, these fatty acids form the hydrocarbons pentadecane, 8-pentadecene, heptadecane, 8-heptadecene, and 6,9heptadecadiene, respectively. The yield of these radiolytic hydrocarbons was found to be linear with absorbed dose. Data indicating the utility of the capillary GC technique for identifying radiationtreated shrimp are presented. The potential use of electron spin resonance (ESR) spectroscopy, another irradiation detection technique, to monitor the formation of free radicals trapped in irradiated shrimp shell and problems associated with using ESR spectroscopy are also described.

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Section: Introductionmentioning

confidence: 99%

Gas chromatographic and electron spin resonance investigations of .gamma.-irradiated shrimp

Morehouse¹,

Ku²

1992

J. Agric. Food Chem.

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“…In that work the analog of [Ia] is considered to occur to the extent of about 7 0 4 0 % in the dinierization of butene-1 aiid to about 25-30% in butene-2. It is interesting to note that according to recent work of Howtoil and Wu (14), when the double bond is located near the center of a rather long olefin molecule, ionic processes no longer contribute and the dimerization proceeds mainly by process [R]: thus, the dimeric liydrocarbon obtained froin the radiolysis of oleic acid (C,H,,CH=CHC,H,,COOH) is largely, if not entirely, diolefinic.…”

Section: Dirnerizationmentioning

confidence: 99%

Radiolysis of n-hexenes

Brash¹,

Golub²

1968

Can. J. Chem.

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The radiolysis of hexene-1, hexene-2, and hexene-3 at room temperature was studied with particular emphasis on the mechanisms leading to dimer formation. The structures of the hexene dimers were investigated by means of infrared and n.m.r. spectroscopy. The dimers from hexene-1, -2, and -3 had average unsaturations of 1.0, 1.2, and 1.2 double bonds/molecule, respectively, and were formed with G values of 4.6,4.6, and 4.1 respectively. The dimerization of hexene-1 could be interpreted as proceeding, in part, through an ionic mechanism leading exclusively to monoolefinic structures, and in part through another ionic mechanism leading to a mixture of saturated, monoolefinic, and diolefinic structures. Hexene-2 and hexene-3 were found not to dimerize by the first of these ionic mechanisms, but largely by the second mechanism, along with some contribution from an exclusively radical process. The hexene-1 results are in qualitative accord with those previously reported for this olefin, while the differences noted here between this terminal olefin and the nonterminal olefins, hexene-2 and hexene-3, are qualitatively similar to the differences reported previously for butene-1 and butene-2.

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“…The various compounds formed in meats (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12), triglycerides (2,4,5,9,(12)(13)(14)(15)(16)(17)(18)(19)(20)(21), fatty acids and fatty acid esters (4,9,12,(16)(17)(18)(20)(21)(22)(23)(24)(25) have been well characterized by qualitative analysis employing mainly mass spectrometry (MS). Quantitative methods have also been devised (1,3,9,12,(26)(27)(28)(29) allowing determination of the relative amounts of these components, and the reaction pathways have been adduced or proposed (16,17,19,30).…”

Section: Introductionmentioning

confidence: 99%

A quantitative study of the pathways involved in the formation of radiolysis products in ethyl palmitate

Merritt

Vajdi

Bazinet

et al. 1983

J Americ Oil Chem Soc

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The various compounds produced by irradiation in ethyl palmitate have been determined by direct mass spectrometry and gas chromatography mass spectrometry. Postulated mechanisms for their formation have been confirmed by a comparison of product yields, and a material balance is shown between the G-values for products and their putative precursors. The total product yield is seen to be nearly equal to the amount of radiation absorbed. Three new radiolysis products, viz. ethyl a-ethylpalmitate, ethyl hexadecen-2-oate and butyl palmitate are reported.

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γ Radiolysis of Oleic Acid

Cited by 26 publications

References 2 publications

Gas chromatographic and electron spin resonance investigations of .gamma.-irradiated shrimp

Gas chromatographic and electron spin resonance investigations of .gamma.-irradiated shrimp

Radiolysis of n-hexenes

A quantitative study of the pathways involved in the formation of radiolysis products in ethyl palmitate

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