Lipids volatility, reduction

Most often, the rates for feedstock destruction in anaerobic digestion systems are based upon biogas production or reduction of total solids (TS) or volatile solids (VS) added to the system. Available data for analyses conducted on the specific polymers in the anaerobic digester feed are summarized in Table II. The information indicates a rapid rate of hydrolysis for hemicellulose and lipids. The rates and extent of cellulose degradation vary dramatically and are different with respect to the MSW feedstock based on the source and processing of the paper and cardboard products (42). Rates for protein hydrolysis are particularly difficult to accurately determine due the biotransformation of feed protein into microbial biomass, which is representative of protein in the effluent of the anaerobic digestion system. 

In insects, especially Diptera, several pioneer studies reviewed by Blomquist et al. (1987) established that long chain hydrocarbons, some of which play a pheromone role, were derived from very long chain fatty acids by reduction and decarboxylation. Thus, pheromone biosynthesis shares steps with those leading to basic lipid molecules and also with those of the well-known pheromones of Lepidoptera (Roelofs and Wolf, 1988). All often display several double bonds located in various positions while the volatile butterfly compounds bear functional groups (acetate, aldehyde or alcohol) and aliphatic chains with 12-16 carbons. Contact pheromones of flies have much longer chains (21C-39C) (Pennanec h et al., 1991). 

Effect of Phospholipids on Reaction Volatiles. As would be expected, the inclusion of phospholipids in the reaction mixtures produced many volatiles derived from lipid degradation these included hydrocarbons, alkylfurans, saturated and unsaturated alcohols, aldehydes and ketones. However, two other important observations were made. First, the concentrations of most of the hetero- cyclics, formed by the amino acid + ribose Maillard reaction, were reduced. For most of the major volatiles this reduction was of the order of 40 - 50%, but in the case of thiophenethiol and methyl- furanthiol the reduction was over 65%. This appears to support the findings that in meat and coconut, lipids exert a quenching effect on the amount of heterocyclic compounds formed in Maillard reactions during heat treatment (11,12). Second, and perhaps more important, the addition of phospholipid to the reaction mixtures resulted in the production of large amounts of compounds derived from the interaction of the lipid or its degradation products with Maillard reaction intermediates. 

Halothane is a volatile general anesthetic that was introduced into the practice of clinical anesthesia in 1956. Shortly after its introduction two forms of hepatic injury were noted to occur in patients who received halothane anesthesia. A subclinical increase in blood concentration of transaminase enzymes is observed in 20% of patients and has been attributed to lipid peroxidation caused by the free radical formed by reductive metabolism of halothane as shown in Figure 16.7 (39/ 40). The second form of toxicity is a potentially fatal hepatitis-like reaction that is characterized by severe hepatocellular necrosis and is thought to be initiated by the oxidative formation of trifluoroacetyl chloride (Figure 16.7). Fatal hepatic necrosis occurs in only 1 of 35/000 patients exposed to halothane/ but the risk of this adverse event is greater in females and is increased with repeat exposure/ obesity/ and advancing age (40). Because the onset of halothane hepatitis is delayed but is more frequent and occurs more rapidly following multiple exposures/ and because these patients usually are febrile and demonstrate eosinophilia/ this reaction is suspected... 

All surface-active molecules, such as soaps and lipids, can be prepared as monomolecular layers at the air-water interface. Driven by the reduction of the surface free energy of water, these molecules spread when applied to the surface, for example, from a volatile solvent (Fig. 10). The physical properties of these monolayers were first investigated in the 1940s by Langmuir after his first work on molecules in insoluble monolayers [41]. A so-called Langmuir trough filled with water defines an exactly known area for the spread molecules (Fig. 10). At low lateral density, these molecules behave like a quasi-two-dimensional gas. If the area for these molecules is reduced by a movable barrier, this lateral compression will eventually lead to a measurable lateral pressure n (force F per unit length of barrier). Which can be measured by a so-called Wilhelmy balance (see Kuhn et al. [42]), It is the difference between the surface tension of the free, y, and the layer-covered, y, water surface ... 

The analysis of FAs by GC in their free form is practically restricted to the volatile short chains (less than 10 carbons) present in lipid extracts, such as in milk fat, and cheese samples. For most FA mixtures, the use of ester derivatives, mainly methyl esters, is recommended. These esters are more volatile than the corresponding free FAs and, therefore, more suitable for analysis by GC in the gaseous form. They are also less polar, thereby reducing their adsorption onto the support and dimerization in the vapor phase with subsequent reduction in peak tailing and/ or ghosting, improved peak shape, and resolution. 

The chemistry of antioxidant activity of nitrite is complex and not completely understood. Although much of the literature evidence for this activity is based on the notoriously imreliable TBA test (see Chapter 5), there is more specific evidence based on GC volatile analyses indicating significant reduction of hexanal and other decomposition products of polyunsaturated fatty acids. A number of mechanisms have been suggested for the antioxidant activity of nitrite it inhibits heme-catalysed lipid oxidation by forming a complex with the iron porphyrins, stabilizes the polyunsaturated lipids in membranes, chelates catalytic metals, forms inactive complexes with nonheme iron and copper, or low molecular weight iron fractions, produces... 

On the other hand, ethanol was the main volatile foimd in the head-space of bread in contact with the PPO film and stored at room temperature for 4 days. This compound was resulting from fermentation and/or lipid oxidation as it has been reported by other authors [30]. In this sense, commercial bread samples in contact witii PPT8 or PPC8 films after 4 days of storage were characterized by significantly lower amoimts of ethanol, suggesting a reduction on the lipid oxidation reactions by the presence of thymol and carvacrol. The improvement on the oxidative stability of bread could be attributed to the release of carvacrol and thymol increasing the shelf-life of bread. 

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