Publication Date


Advisor(s) - Committee Chair

David Hartman, Thomas Green, John Reasoner

Degree Program

Department of Chemistry

Degree Type

Master of Science


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.


Chemistry | Physical Sciences and Mathematics

Included in

Chemistry Commons