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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
SIK – Svenska institutet för konserveringsforskning.
1971 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 48, no 9, 448-451 p.Article in journal (Refereed)
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.

Place, publisher, year, edition, pages
1971. Vol. 48, no 9, 448-451 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9064DOI: 10.1007/BF02544658PubMedID: 5122785OAI: oai:DiVA.org:ri-9064DiVA: diva2:966938
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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