Decomposition secondary oxidation products

It should be noted that both linoleic and a-linolenic acids form hydroperoxides that absorb UV radiation at 233 nm (i.e., the same wavelength as that of CDs). Furthermore, CDs are formed upon decomposition of hydroperoxides from a-linolenic acid, absorbing at 233 nm, whereas secondary oxidation products, particularly ethylenic diketones and a-unsatu-rated ketones, show a maximum absorbance at -268 nm. Carotenoid-containing oils may interfere in the assay by giving higher than expected absorbance values at 233 nm, due to the presence of double bonds in the conjugated structures of carotenoids. 

As oxidation normally proceeds very slowly at the initial stage, the time to reach a sudden increase in oxidation rate is referred to as the induction period (6). Lipid hydroperoxides have been identified as primary products of autoxidation decomposition of hydroperoxides yields aldehydes, ketones, alcohols, hydrocarbons, volatile organic acids, and epoxy compounds, known as secondary oxidation products. These compounds, together with free radicals, constitute the bases for measurement of oxidative deterioration of food lipids. This chapter aims to explore current methods for measuring lipid oxidation in food lipids. 

The primary oxidation products (hydroperoxides) are unstable and susceptible to decomposistion. A complex mixture of volatile, nonvolatile, and polymeric secondary oxidation products is formed through decomposition reactions, providing various indices of lipid oxidation (5). Secondary oxidation products include aldehydes, ketones, alcohols, hydrocarbons, volatile organic acids, and epoxy compounds, among others. Methods for assessing lipid oxidation based on their formation are discussed in this section. 

Carbonyl compounds in oxidized fats and oils are the secondary oxidation products that originate from decomposition of hydroperoxides. They usually have low threshold values and hence are responsible for off-flavor development in oxidized oils. Therefore, content of carbonyl compounds corresponds with sensory data. 

Although the work just described used canola oil, similar increases in free fatty acid levels as a consequence of higher bleach temperatures have been reported for soya (118) and pahn (86, 119) oils. The latter workers also reported decreased peroxide values but increased anisidine values as bleach temperature was increased. This conforms to expectation because the anisidine test is diagnostic for shorter chain aldehydes (including alkenals and dienals), which are secondary oxidation products of peroxide decomposition. 

Reactions of carboxylates containing the more electropositive cations yield product carbonates, or sometimes the basic carbonates. Some of these salts, e.g., those of the alkali metals, melt before decomposition. The oxide products from decomposition of the lanthanide compounds may contain carbon deposited as a result of carbon monoxide disproportionation. Kinetic measurements must include due consideration of the possible retention of carbon dioxide by the product (as COj ) and the secondary reactions involved in carbon deposition. 

Analysis of the Decomposition Products of Hydroperoxides. Some authors have monitored formation of some of the decomposition products of the lipid hydroperoxides. Direct spectrophotometric measurements of the formation of oxo-octadecadienoic acids at 280 nm are possible , as are measurements of secondary oxidation products like a-diketones and unsaturated ketones at 268 nm. The formation of various aldehyde products of lipid peroxide decomposition can be monitored by reacting them with 2,4-dinitrophenylhydrazine and, after HPLC separation, measuring at 360-380 mn the DNPH derivatives formed , althongh the sensitivity of this particular technique makes it very susceptible to interference. 

Carbonyl compounds in oxidized lipids are the secondary oxidation products resulting from the decomposition of the hydroperoxides. They can be quantified by the reaction with 2,4-dinitrophenylhydrazine and the resulting colored hydrazones are measured spectrophotometrically at 430-460 nm. The carbonyl value is directly related to sensory evaluation, because many of the carbonyl molecules are those responsible for off-flavor in oxidized oil. The anisidine value is a measure of carbonyl compounds that have medium molecular weight and are less volatile (Frankel 1998). It can be used to discover something about the prior oxidation or processing history of an oil. 

AOCS has a recommended practice (Cg 3-91) for assessing oil quality and stability (AOCS, 2005) for measuring primary and secondary oxidation products either directly or indirectly. For example, peroxide value analysis (AOCS method Cd 8-53) (AOCS, 2005) determines the hydroperoxide content and is a good analysis of primary oxidation products. To determine secondary oxidation products, the procedure recommends p-anisidine value (AOCS Method Cd 18-90, 2005) volatile comlb by gas chromatography (AOCS Method Cg 4-94, 2005) and flavor evaluation. (AOCS Method Cg 2-83, 2005). The anisidine value method determines the amounts of aldehydes, principally 2-alkenals and 2, 4-dienals, in oils. The volatile compound analysis method measures secondary oxidation products formed during the decomposition of fatty acids. These comlb can be primarily responsible for the flavors in oils. The... 

A variety of compounds such as hydrocarbons, alcohols, furans, aldehydes, ketones, and acid compounds are formed as secondary oxidation products and are responsible for the undesirable flavors and odors associated with rancid fat. The off-flavor properties of these compounds depend on the structure, concentration, threshold values, and the tested system. Aliphatic aldehydes are the most important volatile breakdown products because they are major contributors to unpleasant odors and flavors in food products. The peroxidation pathway from linoleic acid to various volatiles is determined in several researchs, - by using various techniques (Gas chromatography mass spectrometry, GC-MS, and electron spin resonance spectroscopy, ESR), identified the volatile aldehydes that are produced during the oxidation of sunflower oil. In both cases, hexanal was the major aldehyde product of hydroperoxide decomposition, whereas pentanal, 2-heptenal, 2-octenal, 2-nonenal, 2,4-nonadienal, and 2,4-decadienal were also identified. 

A large proportion of the volatiles identified in vegetable oils are derived from the cleavage reactions of the hydroperoxides of oleate, linoleate, and linolenate (Section D). A wide range of hydrocarbons (ethane, propane, pentane and hexane) appears to be formed in soybean oil oxidized to low peroxide values. A number of volatiles identified in vegetable oils that are not expected as primary cleavage products of monohydroperoxides include dialdehydes, ketones, ethyl esters, nonane, decane, undecane, 2-pentylfuran, lactone, benzene, benzaldehyde and acetophenone. Some of these volatiles may be derived from secondary oxidation products, but the origin of many volatiles still remains obscure. However, studies of volatile decomposition products should be interpreted with caution, because the conditions used for isolation and identification may cause artifacts, especially when fats are subjected to elevated temperatures. 

The large number of precursors of volatile decomposition products affecting the flavor of oils has been discussed in Chapter 4. Only qualitative information is available on the relative oxidative stability of hydroperoxides, aldehydes and secondary oxidation products. As observed with the unsaturated fatty ester precursors, the stability of hydroperoxides and unsaturated aldehydes decreases with higher unsaturation. Different hydroperoxides of unsaturated lipids, acting as precursors of volatile flavor compounds, decompose at different temperatures. Hydroperoxides of linolenate and long-chain n-3 PUFA decompose more readily and at lower temperatures than hydroperoxides of linoleate and oleate. Similarly, the alkadienals are less stable than alkenals, which in turn are less stable than alkanals. The short-chain fatty acids produced by oxidation of unsaturated aldehydes will further decrease the oxidative stability of polyunsaturated oils. For secondary products, dimers are less stable than dihydroperoxides, which are less stable than cyclic peroxides. 

Allylic hydroperoxides are primary products in the autoxidation of - olefins, and lack of definite information on their reactivity and chemical behavior has hampered efforts to understand olefin oxidation mechanisms (2). This deficiency is most strongly felt in determining the relative rates of addition and abstraction mechanisms for acyclic olefins since assignment of secondary reaction products to the correct primary source is required. Whereas generalizations about the effect of structure on the course of hydroperoxide decompositions are helpful, most questions can be answered better by directly isolating the hydroperoxides involved and observing the products formed by decomposition of the pure compounds. 

In contrast to a straightforward and predictable decomposition pattern of photolysis with >400 nm light, irradiation of nitrosamides under nitrogen or helium with a Pyrex filter (>280 nm) is complicated by the formation of oxidized products derived from substrate and solvent, as shown in Table I, such as nitrates XXXIII-XXXV and nitro compound XXXVI, at the expense of the yields of C-nitroso compounds (19,20). Subsequently, it is established that secondary photoreactions occur in which the C-nitroso dimer XIX ( max 280-300 nm) is photolysed to give nitrate XXXIII and N-hexylacetamide in a 1 3 ratio (21). The stoichiometry indicates the disproportionation of C-nitroso monomer XVIII to the redox products. The reaction is believed to occur by a primary photodissociation of XVIII to the C-radical and nitric oxide followed by addition of two nitric oxides on XVIII and rearrangement-decomposition as shown below in analogy... 

In Figure 2 the further reactions of the lignin decomposition products, which involve biological oxidation in the soil or in cultures or microorganisms, are summarized. All of the secondary reaction products could be identified. 

Free radicals formed in polymers due to thermomechanical stress appear not only during the polymer use but also during the polymer processing and shaping to final products [46], The kind of initiation which prevails in a certain polymer depends not only on initial conditions of oxidation but also on the extent of a previous oxidation as well as on the occurrence of additional interactions among oxidation products. Increasing extent of oxidation is usually characterized by higher concentration of hydroperoxides which are secondary sources of initiation. The products of oxidation formed may alter the kinetics and mechanism of hydroperoxide decomposition so that the rate of initiation is the result of several mutually coupled processes. 

Aldehydes occur as oxidation products of primary alcohols. They are readily converted into acids and give, when reduced, primary alcohols. The ketones, the oxidation products of secondary alcohols, are oxidized with difficulty. They can only be converted into acids by simultaneously splitting up the carbon chain. On being reduced they are again converted into secondary alcohols. This behavior is also apparent upon electrolysis however, the reaction becomes more complicated as the molecule becomes more complex by an enlargement of the carbon chain and the entrance of substituents. Extensive decompositions then occur readily and the decomposition prod-... 

The decomposition products identified following reaction are not necessarily the primary compounds which result directly from the rate limiting step. Particularly reactive entities may rapidly rearrange before leaving the reaction interface and secondary processes may occur on the surfaces of the residual material which often possesses catalytic properties. The volatile products identified [144] from the decomposition of nickel formate were changed when these were rapidly removed from the site of reaction. The primary products of decomposition of thorium formate were identified [17] as formaldehyde and carbon dioxide, but secondary processes occurring on the residual thoria yielded several additional compounds. The oxide product similarly catalysed interactions between the primary products of decomposition of zinc acetate [145]. During the decomposition of rare earth oxalates, carbon monoxide disproportionates extensively to carbon dioxide and carbon [81,82]. 

Phosgene was detected, by g.c.-m.s. and n.m.r. spectroscopy, in a commercial solvent mixture of trichloroethene and tetrachloroethene (80 20) [1254]. Such contamination is likely to arise as a result of photochemical decomposition. The primary product of the oxidation of trichloroethene under ultraviolet radiation is trichloroepoxyethane cf. the thermal decomposition product, structure (3.4), which rearranges to dichloroethanoyl chloride and chloral. Secondary decomposition of one of these compounds occurs to give CO, COj, HCl and COCI2 [ICI55]. 

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