Hydrocarbons from lipid oxidation

The volatiles from cooked meat contain large numbers of aliphatic compounds including aldehydes, alcohols, ketones, hydrocarbons and acids. These are derived from lipids by thermal degradation and oxidation (J7) and many may contribute to desirable flavor. In addition, the aldehydes, unsaturated alcohols and ketones produced in these reactions, as well as the parent unsaturated fatty acids, are reactive species and under cooking conditions could be expected to interact with intermediates of the Maillard reaction to produce other flavor compounds. 

Soybean deodorizer distillate (SBDD) is the material collected from the steam distillation of soybean oil. It is a mixture of free fatty acids (particularly during physical refining), tocopherols, phytosterols and their esters, hydrocarbons, and secondary lipid oxidation products. The quality and composition of SBDD depends on feedstock oil composition and on processing conditions. Tocopherols and sterols are valuable components that can be further separated from the distillate and used in the nutrition-supplement and pharmaceutical industries (Pickard et al. 1996). Table 2.13 shows the composition of deodorizer distillates... 

As a comparison, note that 32 moles of ATP can be obtained from the complete oxidation of one mole of glucose but glucose contains 6, rather than 18, carbon atoms. Three glucose molecules contain 18 carbon atoms, and a more interesting comparison is the ATP yield from the oxidation of three glucose molecules, which is 3 X 32 = 96 ATP for the same number of carbon atoms. The yield of ATP from the oxidation of the lipid is still higher than that from the carbohydrate, even for the same number of carbon atoms. The reason is that a fatty acid is all hydrocarbon except for the carboxyl group that is, it exists in a... 

The most important reactions taking place on the hydroxy groups of alcohols are 0-H bond cleavage and C-O bond cleavage. With the O-H bond cleavage, reactions with strong acids proceed, as do oxidations of primary alcohols to aldehydes, secondary alcohols to ketones and reactions with organic acids (formation of esters). In foods the last three reactions are particularly important, and are usually enzymatically catalysed. Other important reactions are dehydration and the opposite reaction, hydration, which yield unsaturated hydrocarbons from alcohols and isomeric alcohols from unsaturated hydrocarbons, respectively. These reactions are particularly important in terpenic alcohols. In oleochemistry, oxidation and esterification reactions are used for the production of various lipid derivatives. 

Phlogiston a material once thought to be an element responsible for combustion Phospholipid lipid containing phosphorus derived from phosphoric acid Photochemical Oxidants air pollutants produced when hydrocarbons, nitrogen oxides, and other chemicals react under the influence of sunlight, for example, ozone, peroxyacylnitrates (PAN)... 

WOF is a problem associated with the use of precooked meat products such as roasts and steaks. The term WOF was first used by Tims and Watts (2) to describe the rapid development of oxidized flavors in refiigerated cooked meats. Published evidence indicates that the predominant oxidation catalyst is iron from ntyoglobin and hemoglobin, which becomes available following heat denaturation of the protein moiety of these complexes. The oxidation of the lipids results in the formation of low molecular weight components such as aldehydes, adds, ketones and hydrocarbons which may contribute to undesirable flavor. 

The aliphatic alicyclic hydrocarbon precursor is not well recognized as the major aliphatic component in dissolved humic substances, although it was previously postulated to occur (II). This precursor might arise from terpenoid hydrocarbon lipids, but the data presented in this chapter favor polyunsaturated lipid precursors that are oxidatively coupled and cyclized by free-radical mechanisms (20). Degradative studies have not identified this aliphatic component in recognizable fragments. The quantitative, structural-model approach presented here combines the results of 13C NMR, NMR,... 

The primary products from autoxidation are hydroperoxides, which are often simply referred to as peroxides. Peroxides are odorless and colorless, but are labile species that can undergo both enzymatic and nonenzymatic degradation to produce a complex array of secondary products such as aliphatic aldehydes, alcohols, ketones, and hydrocarbons. Many of these secondary oxidation products are odiferous and impart detrimental sensory attributes to the food product in question. Being able to monitor and semi-quantitate the development of peroxides by objective means (e.g., PV determination) over time is important for food scientists who want to characterize the quality of an oil or a lipid-containing food product, even though the peroxides themselves are not directly related to the actual sensory quality of the product tested. 

During cooxidation, some substrates are activated to become more toxic than they were originally. In some cases substrate oxidation results in the production of free radicals, which may initiate lipid peroxidation or bind to cellular proteins or DNA. Another activation pathway involves the formation of a peroxyl radical from subsequent metabolism of prostaglandin G2. This reactive molecule can epoxidize many substates including polycyclic aromatic hydrocarbons, generally resulting in increasing toxicity of the respective substrates. 

Modern inhalation anesthetics are nonexplosive agents that include the gas nitrous oxide as well as a number of volatile halogenated hydrocarbons. As a group, these agents decrease cerebrovascular resistance, resulting in increased perfusion of the brain. They cause bronchodilation and decrease minute ventilation. Their clinical potency cannot be predicted by their chemical structure, but potency does correlate with their solubility in lipid. The movement of these agents from the lungs to the different body compartments depends upon their solubility in blood and various tissues. Recovery from their effects is due to redistribution from the brain. 

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