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Competitive oxidation of fatty acids. Effect of the carboxylic group and of saturated fatty acids
Author(s) -
Romero Alfredo J. Rosas,
Morton Ian D.
Publication year - 1977
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.2740281010
Subject(s) - chemistry , linoleic acid , organic chemistry , fatty acid , kinetics , oxygen , diluent , fraction (chemistry) , polyunsaturated fatty acid , physics , quantum mechanics
The kinetics of the oxidation of mixtures of methyl linoleate‐linoleic acid and of mixtures of pelargonic acid‐linoleic acid have been studied at 30°C by the oxygen absorption method. During the oxidation of methyl linoleate‐linoleic acid mixtures, a linear relationship was found between the overall monomolecular rate constant, Km , and the composition of the sample. When the reaction entered the bimolecular period, a strong prooxidant effect was found when the molar fraction of methyl linoleate was above 0.50. With mixtures of pelargonic acid‐linoleic acid, it was found that the saturated fatty acid behaved as an inert diluent throughout all the levels of oxidation studied and for all the range of molar fractions.