RESUMEN
(1)H NMR and EPR spectroscopies were employed to detect the evolution of lipid peroxidation products resulting from thermal stress in a vegetable oil. The obtained concentration profiles indicate that the secondary oxidation products (saturated and unsaturated aldehydes) may form not only via a direct degradation of primary oxidation products (hydroperoxides), as assumed in the classic kinetic models. In order to explain the observed concentration profiles, an alternate kinetic model is proposed where the aldehydes are additionally generated from hydroperoxides through an independent pathway.
Asunto(s)
Aldehídos/síntesis química , Lípidos/química , Aceites de Plantas/química , Temperatura , Aldehídos/química , Espectroscopía de Resonancia por Spin del Electrón , Cinética , Espectroscopía de Resonancia Magnética , Estructura Molecular , Oxidación-ReducciónRESUMEN
The use of band-selective excitation with adiabatic pulses to rapidly obtain NMR spectra of trace components in the presence of strong signals is described, along with qualitative and quantitative examples from food matrices like olive oil and honey.