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Fat oxidation at low oxygen pressure: III. Kinetic studies on linoleic acid oxidation in emulsions in the presence of added metal salts
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1971 (Engelska)Ingår i: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 48, nr 9, s. 448-451Artikel i tidskrift (Refereegranskat)
Abstract [en]

Earlier studies on lipid oxidation at low oxygen pressure were continued to cover the effect of low oxygen pressure in the presence of added metal salts. Addition of Cu2+ and Fe3+ salts was shown to exert a catalytic effect, which, on increasing metal concentration, may reach a maximum and then decrease. This so called conversion is favored at low oxygen pressure (e.g., corresponding to 1% O2 at atmospheric pressure). Under certain conditions it may result in an antioxidative effect. The phenomenon is more pronounced at pH 5 than at pH 7, and it is dependent on the anions present and the ratio between the concentration of the catalyst and that of the substrate. A tentative explanation of these effects of Cu2+ and Fe3+ salts at low oxygen pressure, which are not given by Fe2+ and Co2+ salts, is offered. © 1971 AOCS.

Ort, förlag, år, upplaga, sidor
1971. Vol. 48, nr 9, s. 448-451
Nyckelord [en]
Food Engineering
Nyckelord [sv]
Livsmedelsteknik
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Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-9064DOI: 10.1007/BF02544658PubMedID: 5122785OAI: oai:DiVA.org:ri-9064DiVA, id: diva2:966938
Tillgänglig från: 2016-09-08 Skapad: 2016-09-08 Senast uppdaterad: 2020-12-01Bibliografiskt granskad

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