Chemical and Chromatographic Studies on Dimeric Fatty Acids (Heated Fats)
Christopoulou, Constantina Nicholaos
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https://hdl.handle.net/2142/70093
Description
Title
Chemical and Chromatographic Studies on Dimeric Fatty Acids (Heated Fats)
Author(s)
Christopoulou, Constantina Nicholaos
Issue Date
1986
Department of Study
Food Science
Discipline
Food Science
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Date of Ingest
2014-12-15T21:10:12Z
Keyword(s)
Agriculture, Food Science and Technology
Abstract
Dimer acids, representative of those from thermal-oxidative reactions in fats and oils, differing in polarity and structure and including the thermal, dehydro and bicyclic dimers of methyl linoleate, the dehydrodimer of methyl oleate, the tetrahydroxy and dihydroxy dimers of methyl stearate and the diketo dimer of methyl stearate were synthesized, purified and chemically characterized by the use of mass spectrometry, spectroscopy and chemical analysis. Effective chromatographic systems including gel permeation chromatography, high performance size exclusion chromatography, gas liquid chromatography, high performance liquid chromatography and thin layer chromatography were developed in order to identify and isolate dimer present in an oxidation mixture (GPC, HPSEC, GLC, TLC) as well as to separate dimeric mixtures according to polarity (packed and capillary GLC, reverse and normal HPLC) and into their isomeric components (capillary GLC). Furthermore, dimeric acids from two differently oxidized oil samples were isolated, structurally characterized and the mechanism of their formation explained.
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