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

doi:10.1007/BF01192906

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

Huck Institutes of the Life Sciences

Research output: Contribution to journal › Article › peer-review

13 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 language	English (US)
Pages (from-to)	44-46
Number of pages	3
Journal	Zeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume	200
Issue number	1
DOIs	https://doi.org/10.1007/BF01192906
State	Published - Jan 1 1995

All Science Journal Classification (ASJC) codes

Food Science

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10.1007/BF01192906

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

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.",

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In situ measurement of free radical formation during the thermal decomposition of grape seed oil using "spin trapping" and electron paramagnetic resonance spectroscopy. / Vicente, Laura; Deighton, Nigel; Glidewell, Sheila M. et al.
In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 200, No. 1, 01.01.1995, p. 44-46.

Research output: Contribution to journal › Article › peer-review

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T1 - In situ measurement of free radical formation during the thermal decomposition of grape seed oil using "spin trapping" and electron paramagnetic resonance spectroscopy

AU - Vicente, Laura

AU - Deighton, Nigel

AU - Glidewell, Sheila M.

AU - Empis, José A.

AU - Goodman, Bernard A.

PY - 1995/1/1

Y1 - 1995/1/1

N2 - 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.

AB - 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.

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

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