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Changes occurring in fat autoxidation

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Oil & Soap

Summary

A general pattern of chemical changes has been observed to accompany the oxidative destruction of a fat during the accelerated development of rancidity in the presence of oxygen at 110° C. During a variable period of time (the “induction period”) no detectable changes occur. However, at the time when peroxide formation increases appreciably, several chemical changes appear simultaneously: linoleic acid decreases, the total unsaturation (as measured by the iodine value) decreases and the mean length of the carbon chain of the acids decreases. The formation of conjugated unsaturation in an autoxidizing edible fat or oil seems probable. It has been demonstrated that a fat may become quite rancid and still retain at least 90% of its original octadecadienoic, “linoleic” acid. These chemical changes have been observed consistently irrespective of the fat or oil under study, the length of its induction period, or the presence of added antioxidant or synergist.

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Author information

Author notes

  1. K. F. Mattil

    Present address: Swift and Co., Chicago, Illinois

Authors and Affiliations

  1. Department of Chemistry, University of Pittsburgh, USA

    J. Filer, K. F. Mattil & H. E. Longenecker

Authors
  1. J. Filer
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  2. K. F. Mattil
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  3. H. E. Longenecker
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Additional information

The work described in this paper was carried out under a contract, recommended by the Committee on Medical Research, between the Office of Scientific Research and Development and the University of Pittsburgh. Contribution No. 563 from the Department of Chemistry, University of Pittsburgh, Pittsburgh, Pennsylvania.

The suggestions of Dr. B. F. Daubert in the preparation of this manuscript are gratefully acknowledged.

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Filer, J., Mattil, K.F. & Longenecker, H.E. Changes occurring in fat autoxidation. Oil Soap 22, 196–201 (1945). https://doi.org/10.1007/BF02641735

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  • DOI: https://doi.org/10.1007/BF02641735

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