Induced chemiluminescence of oxidized fatty acids and oils |
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| Authors: | I Neeman D Joseph W H Biggley H H Seliger |
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| Affiliation: | (1) Department of Food Engineering and Biotechnology, Technion-Israel Institute of Technology, 32000 Haifa, Israel;(2) McCollum-Pratt Institute, The Johns Hopkins University, 21218 Baltimore, MD, USA |
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| Abstract: | The injection of a strong organic base into milligram quantities of fats and oils dissolved in methylene chloride results
in a burst of chemiluminescence whose peak intensity is a function of the previous thermal oxidation history and of the degree
of unsaturation of the starting material. The flash of this induced chemiluminescence can be 108 times higher than the steady-state “spontaneous” chemiluminescence. The kinetics of the induced chemiluminescence are first
order in concentration and second order in time. The emission spectrum is broad and extends into the near infrared. A model
based on dioxetane chemiluminescence is proposed to explain the observed kinetics. |
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