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 language||English (US)|
|Number of pages||3|
|Journal||Zeitschrift für Lebensmittel-Untersuchung und -Forschung|
|State||Published - Jan 1 1995|
All Science Journal Classification (ASJC) codes
- Food Science