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Nitrite Effects on Formation of Volatile Oxidation Products from Triolein
Author(s) -
ERDURAN SIBEL,
HOTCHKISS JOSEPH H.
Publication year - 1995
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.1365-2621.1995.tb06267.x
Subject(s) - triolein , octanal , chemistry , nonanal , heptanal , nitrite , lipid oxidation , organic chemistry , chromatography , aldehyde , hexanal , antioxidant , catalysis , lipase , nitrate , enzyme
Oxidation of triolein resulted in the formation of 5 major aldehydes (heptanal, octanal, nonanal, 2‐decenal and 2‐undecenal). Pre‐treatment of the triolein with a twofold molar excess of N 2 O 3 did not qualitatively affect the compounds formed but reduced the amount formed by 63 to 74%. Treatment with tenfold excess of N 2 O 3 resulted in formation of several unknown compounds. However, the ratio of N 2 O 3 to olefinic groups in lipids in cured meats was less than 1:750. These data indicate that nitrite reduced the formation of aldehydes from lipid oxidation and contributed to anti‐oxidant activity. However, the amount of nitrite added to meats is probably insufficient for this to be a major anti‐oxidant mechanism.