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Reactions of Aqueous Chlorine and Chlorine Dioxide with Lipids: Chlorine Incorporation
Author(s) -
GHANBARI H. A.,
WHEELER W. B.,
KIRK J. R.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10108.x
Subject(s) - chemistry , chlorine , aqueous solution , oleic acid , chlorine dioxide , organic chemistry , chromatography , fatty acid , double bond , biochemistry
Various lipids were reacted with HO 36 Cl and 36 ClO 2 in an aqueous medium, and the extent of incorporation of 36 Cl into the lipids was determined. Cl incorporation into lipids treated with HOCl was greater than lipids treated with ClO 2 . Free fatty acids incorporated more Cl than their corresponding esters. The degree of Cl incorporation was directly correlated with number of double bonds in the lipid. Triglycerides behaved as esters of their component fatty acids. High Performance Liquid Chromatography (HPLC) studies indicated at least two chlorinated products were formed from the reaction of HO 36 Cl with oleic acid.