The kinetics of methyl linoleate emulsion autoxidation in the presence of polyhydroxy compounds

The kinetics of the autoxidation of methyl linoleate emulsions activated by carbohydrates likely to be present in meat, with special reference to the effects of functional groups, number of carbon atoms and configuration have been investigated by the rate of oxygen uptake. On the basis of equimolar concentrations of aldoses in the system, oxidation rate of methyl linoleate increases as the number of carbon atoms in the sugar molecule decreases, reaching a maximum in the presence of glyceraldehyde. Configuration of the aldose has a slight effect on the oxidation rate of methyl linoleate emulsions. At comparable molar ratios of hexose to methyl linoleate, the rate of oxidation was found to be: ketohexose > aldohexose > hexahydroxy alcohol. Replacement of the primary alcohol group in an aldohexose with a methyl group decreases the oxidation rate of methyl linoleate emulsion. An opposite effect is observed when the primary alcohol group is substituted with a carboxyl group, i.e., in the presence of sodium glucuronate. 2-Deoxy-D-glucose and 2-deoxy-D-ribose exhibit a lesser effect on the autoxidation of methyl linoleate emulsion than glucose and ribose, respectively. Oxidation rates in the presence of reducing disaccharides, maltose, lactose and cellobiose, are more rapid than in the presence of the non-reducing disaccharide sucrose. Presented at the AOCS Meeting, Toronto, 1962. American Meat Institute Foundation Journal Paper No. 254.