Premium
Trimethylamine oxide and the autoxidation of unsaturated fatty esters
Author(s) -
Lea C. H.,
Rhodes D. N.
Publication year - 1951
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740021207
Subject(s) - trimethylamine , autoxidation , chemistry , trimethylamine n oxide , oxide , oxygen , organic chemistry , oxygen atom , fatty acid , food science , molecule
The action of trimethylamine oxide on unsaturated fatty esters has been investigated. At 100° c. the oxide was reduced quite rapidly by autoxidizing esters, or by pre‐oxidized esters in the absence of oxygen: unoxidized esters were unable to reduce the oxide in the absence of oxygen. At 37° c. reduction of the oxide by autoxidizing esters had become very slow and neither haemoglobin nor a pork‐muscle homogenate catalysed the reaction. No obviously fishy odours were observed in the esters recovered after any of the treatments employed.