IN-SITU MEASUREMENT OF FREE-RADICAL FORMATION DURING THE THERMAL-DECOMPOSITION OF GRAPE SEED OIL USING SPIN-TRAPPING AND ELECTRON-PARAMAGNETIC-RESONANCE SPECTROSCOPY

Authors
VICENTE L DEIGHTON N GLIDEWELL SM EMPIS JA GOODMAN BA
Citation
L. Vicente et al., IN-SITU MEASUREMENT OF FREE-RADICAL FORMATION DURING THE THERMAL-DECOMPOSITION OF GRAPE SEED OIL USING SPIN-TRAPPING AND ELECTRON-PARAMAGNETIC-RESONANCE SPECTROSCOPY, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(1), 1995, pp. 44-46
Citations number
15
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
200
Issue
1
Year of publication
1995
Pages
44 - 46
Database
ISI
SICI code
0044-3026(1995)200:1<44:IMOFFD>2.0.ZU;2-#
Abstract
The generation of free radical intermediates as a result of the oxidat ive degradation of lipid molecules during the heating of grape seed oi l has been established by a combination of ''spin trapping'' and elect ron paramagnetic resonance spectroscopy. The effects of temperature on the rates of formation and decomposition of the adduct with the spin trap N-t-butyl-alpha-phenylnitrone (PEN) have been investigated over t he temperature range 105-180 degrees C. The results show that PEN can be used for studies of free radical processes in oils in situ in the s pectrometer cavity at temperatures up to 180 degrees C.