In situ measurement of free radical formation during the thermal decomposition of grape seed oil using “spin trapping” and electron paramagnetic resonance spectroscopy |
| |
Authors: | Laura Vicente Nigel Deighton Sheila M. Glidewell José A. Empis Bernard A. Goodman |
| |
Affiliation: | 1. Sec?ao de Biotecnologia, Instituto Superior Técnico, Avenida Rovisco Pais, P-1096, Lisboa Codex, Portugal 2. Scottish Crop Research Institute, DD2 5DA, Invergowrie, Dundee, Scotland
|
| |
Abstract: | The generation of free radical intermediates as a result of the oxidative degradation of lipid molecules during the heating of grape seed oil has been established by a combination of “spin trapping” and electron paramagnetic resonance spectroscopy. The effects of temperature on the rates of formation and decomposition of the adduct with the spin trapN-t-butyl-α-phenylnitrone (PBN) have been investigated over the temperature range 105–180°C. The results show that PBN can be used for studies of free radical processes in oils in situ in the spectrometer cavity at temperatures up to 180°C. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|