Publication Date
5-1993
Advisor(s) - Committee Chair
David Hartman, Thomas Green, John Reasoner
Degree Program
Department of Chemistry
Degree Type
Master of Science
Abstract
Edible oils are easily oxidized when used for frying. Oxidation originates with double bonds present in unsaturated fatty acids. A new NMR method is presented which offers potential for determining the products of oil oxidation. High resolution fourier transform nuclear magnetic resonance (FT-NMR) and fourier transform infrared (FT-IR) spectroscopy have found increasing use in biochemistry. One pure fat, trioleoylglycerol, was heated at 160°C in the presence of air Samples were taken for FT-NMR and FT-IR analyses at 4, 10. 20. 25, 35, 50, 70 and 100 hours. Proton, Carbon-13 and several types of two-dimensional FT-NMR spectra were obtained using a JEOL 270 Mhz instrument. The spectra suggest initial oxidation occurs by an allyl free radical mechanism facilitating the formation of epoxide and peroxide products.
Disciplines
Chemistry | Physical Sciences and Mathematics
Recommended Citation
Chen, De, "Examination of Fat Oxidation Products by FT-NMR & FT-IR" (1993). Masters Theses & Specialist Projects. Paper 2213.
https://digitalcommons.wku.edu/theses/2213