In situ measurement of free radical formation during the thermal decomposition of grape seed oil using "spin trapping" and electron paramagnetic resonance spectroscopy

Laura Vicente, Nigel Deighton, Sheila M. Glidewell, José A. Empis, Bernard A. Goodman

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

The generation of free radical intermediates as a result of the oxidative degradation of lipid molecules during the heating of grape seed oil has been established by a combination of "spin trapping" and electron paramagnetic resonance spectroscopy. The effects of temperature on the rates of formation and decomposition of the adduct with the spin trap N-t-butyl-α-phenylnitrone (PBN) have been investigated over the temperature range 105-180°C. The results show that PBN can be used for studies of free radical processes in oils in situ in the spectrometer cavity at temperatures up to 180°C.

Original languageEnglish (US)
Pages (from-to)44-46
Number of pages3
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume200
Issue number1
DOIs
StatePublished - Jan 1 1995

All Science Journal Classification (ASJC) codes

  • Food Science

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