Literature DB >> 17805601

Thermal reactions of methyl linoleate. I. Heating conditions, isolation techniques, biological studies and chemical changes.

W R Michael1, J C Alexander, N R Artman.   

Abstract

Methyl linoleate, diluted with an equal weight of methyl laurate, was heated without exclusion of air at 200C for 200 hours. The reaction mixture was separated by means of molecular distillation, urea adduction, column chromatography, and gas chromatography. Cyclic and aromatic materials were detected in the nonurea adductable monomer fractions. The dimer was separated into polar and nonpolar fractions. Analytical data for the nonpolar dimer are consistent with a cyclic Diels-Alder product. Bioassays showed the nonadductable monomer, the polar dimer, and a fraction of intermediate boiling point to be toxic when administered to weanling male rats. Urea-adductable fractions, nonpolar dimer, and polymer were not toxic. The concentrations of the toxic components were so low that the heated linoleate, before fractionation but after removal of the laurate, was not toxic.

Entities:  

Year:  1966        PMID: 17805601     DOI: 10.1007/BF02532680

Source DB:  PubMed          Journal:  Lipids        ISSN: 0024-4201            Impact factor:   1.880


  10 in total

1.  Antagonism of fresh fat to the toxicity of heated and aerated cottonseed oil.

Authors:  H KAUNITZ; C A SLANETZ; R E JOHNSON
Journal:  J Nutr       Date:  1955-04-11       Impact factor: 4.798

2.  Nutritional value of fats in cooked meats.

Authors:  W D WARNER; P N ABELL; P E MONE; C E POLING; E E RICE
Journal:  J Am Diet Assoc       Date:  1962-05

3.  The nutritional value of fats after use in commercial deepfat frying.

Authors:  C E Poling; W D Warner; P E Mone; E E Rice
Journal:  J Nutr       Date:  1960-10       Impact factor: 4.798

4.  [Biological and chemical studies on commercial frying oils].

Authors:  K W KEANE; G A JACOBSON; C H KRIEGER
Journal:  J Nutr       Date:  1959-05-10       Impact factor: 4.798

5.  The nutritional effect of polymers isolated from thermally oxidized corn oil.

Authors:  E G PERKINS; F A KUMMEROW
Journal:  J Nutr       Date:  1959-05-10       Impact factor: 4.798

6.  Changes in nutritive value of food fats during processing and cooking.

Authors:  J B BROWN
Journal:  Nutr Rev       Date:  1959-11       Impact factor: 7.110

7.  Pharmacologic effects of fractions of oxidized oleate and linoleate.

Authors:  H KAUNITZ; C A SLANETZ; R E JOHNSON; H B KNIGHT; D SWERN
Journal:  Metabolism       Date:  1960-01       Impact factor: 8.694

8.  The separation of complex lipide mixtures by the use of silicic acid chromatography.

Authors:  J HIRSCH; E H AHRENS
Journal:  J Biol Chem       Date:  1958-08       Impact factor: 5.157

9.  Studies to determine the nature of the damage to the nutritive value of some vegetable oils from heat treatment. III. The segregation of toxic and non-toxic material from the esters of heat-polymerized linseed oil by distillation and by urea adduct formation.

Authors:  E W CRAMPTON; R H COMMON; F A FARMER; A F WELLS; D CRAWFORD
Journal:  J Nutr       Date:  1953-02-10       Impact factor: 4.798

10.  Nutritive value of heated vegetable oils.

Authors:  N V Raju; M N Rao; R Rajagopalan
Journal:  J Am Oil Chem Soc       Date:  1965-09       Impact factor: 1.849

  10 in total
  12 in total

1.  Chemical analysis of polymerization products in abused fats and oils.

Authors:  A E Waltking; W E Seery; G W Bleffert
Journal:  J Am Oil Chem Soc       Date:  1975-03       Impact factor: 1.849

2.  Thermal reactions of methyl linoleate. III. Characterization of C18 cyclic esters.

Authors:  W R Michael
Journal:  Lipids       Date:  1966-09       Impact factor: 1.880

3.  Chemical reactions involved in deep fat frying of foods. VI. Characterization of nonvolatile decomposition products of trilinolein.

Authors:  M M Paulose; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1973-05       Impact factor: 1.849

4.  [Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency].

Authors:  K Lang; E H von Jan; J Henschel
Journal:  Z Ernahrungswiss       Date:  1969-07

5.  Biological effects due to changes in fats during heating.

Authors:  J C Alexander
Journal:  J Am Oil Chem Soc       Date:  1978-10       Impact factor: 1.849

6.  Nutritional effects of the cyclic monomers of methyl linolenate in the rat.

Authors:  W T Iwaoka; E G Perkins
Journal:  Lipids       Date:  1976-04       Impact factor: 1.880

7.  Cytotoxicity of thermally oxidized fats.

Authors:  R P Bird; P K Basrur; J C Alexander
Journal:  In Vitro       Date:  1981-05

8.  Nutritional and metabolic studies of distillable fractions from fresh and thermally oxidized corn oil and olive oil.

Authors:  H G Gabriel; J C Alexander; V E Valli
Journal:  Lipids       Date:  1978-01       Impact factor: 1.880

9.  Biochemical and histological effects of feeding thermally oxidized rapeseed oil and lard to rats.

Authors:  H G Gabriel; J C Alexander; V E Valli
Journal:  Can J Comp Med       Date:  1977-01

10.  Thermal reactions of methyl linoleate. II. The structure of aromatic C18 methyl esters.

Authors:  W R Michael
Journal:  Lipids       Date:  1966-09       Impact factor: 1.880

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.