Oxidative cleavage, degradation with acids

Linoleic and linolenic acids in fruits and vegetables are subjected to oxidative degradation by lipoxygenase alone or in combination with a hydroperoxide lyase, as outlined in sections 3.7.2.2 and 3.7.2.3. The oxidative cleavage yields oxo acids, aldehydes and allyl alcohols. Among the aldehydes formed, hexanal, (E)-2-hexenal, (Z)-3-hexenal and/or (E)-2-nonenal, (Z)-3-nonenal, (E,Z)-2,6-nonadienal and (Z,Z)-3,6-nonadienal are important for aroma. 

Alicyclic hydroxamic acids undergo several specific oxidative cleavage reactions which may be of diagnostic or preparative value. In the pyrrolidine series compounds of type 66 have been oxidized with sodium hypobromite or with periodates to give y-nitroso acids (113). Ozonolysis gives the corresponding y-nitro acids. The related cyclic aldonitrone.s are also oxidized by periodate to nitroso acids, presumably via the hydroxamic acids.This periodate fission was used in the complex degradation of J -nitrones derived from aconitine. 

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