title: Thermoinduced lipid oxidation of a culinary oil: a kinetic study of the oxidation products by magnetic resonance spectroscopies.
abstract: (1)H NMR and EPR spectroscopies were employed to detect the evolution of lipid peroxidation products resulting from thermal stress in a vegetable oil. The obtained concentration profiles indicate that the secondary oxidation products (saturated and unsaturated aldehydes) may form not only via a direct degradation of primary oxidation products (hydroperoxides), as assumed in the classic kinetic models. In order to explain the observed concentration profiles, an alternate kinetic model is proposed where the aldehydes are additionally generated from hydroperoxides through an independent pathway.
authors.affiliation: Dipartimento di Scienze Chimiche, Università di Padova, via Marzolo, 1 - 35131 Padova, Italy.
authors.forename: Adriano
authors.initials: A
authors.lastname: Silvagni
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Franco
authors.forename: Alessandro
authors.initials: A
authors.lastname: Bagno
authors.forename: Federico
authors.initials: F
authors.lastname: Rastrelli
mesh_terms: D000447:Aldehydes / Q000138:chemical synthesis* / Q000737:chemistry; D004578:Electron Spin Resonance Spectroscopy; D007700:Kinetics; D008055:Lipids / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D013696:Temperature
chemical_list: D000447:Aldehydes; D008055:Lipids; D010938:Plant Oils