autooxidation cont D 2009

Autooxidation cont - Unsaturated fatty acid or TAG REVIEW Free radicals oxidation of pigments flavors vitamins insolubilization of proteins

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1 Unsaturated fatty acid or TAG: REVIEW z Free radicals: oxidation of pigments, flavors vitamins, insolubilization of proteins z Hydroperoxides: oxidation of pigments, flavors vitamins, insolubilization of proteins z Hydroperoxides: polymerization, dark color, possibly toxic compounds Hydroperoxides: breakdown products off z Hydroperoxides: breakdown products, off flavors, e.g. ketones, alcohols, hydrocarbons, acids, epoxides z Plus generate more free radicals. More REVIEW on LOX z Flavor quality loss (rancid) z Color and Texture changes z Nutritional quality loss (essential fatty acids, vitamins) z Health risks (toxic compounds, heart disease)
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2 Unsaturated fatty acids (RH) Energy for H removal (kcal/mol) z H -CH 2 -CH 2 -CH 3 z H -CH=CH 2 z H -CH 2 -CH=CH 2 z HC 2 =CH-CH-CH=CH 2 z 100 z 103 z 85 z 65 ± H z H on carbon next to double bond is easier to remove Autoxidation Rate –types of fatty acids z Highly dependent upon degree of unsaturation z Ex) in series of 18-C-atom FA’s z 18:0, 1:1 z 18:1, 1:100 z 18:2, 1:1200 z 18:3, 1: 2500 deMan, J.M., Principles of Food Chemistry, 3 rd ed. 1999. New York: Springer Science+Business Media.
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3 Autoxidation Rate z Number, position geometry of double bonds (non-conjugated more reactive than conjugated) z
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

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Autooxidation cont - Unsaturated fatty acid or TAG REVIEW Free radicals oxidation of pigments flavors vitamins insolubilization of proteins

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