Portal de Periódicos da CAPES

n-Alkan-1-ols in oxidized butter

1966; Cambridge University Press; Volume: 33; Issue: 1 Linguagem: Inglês

10.1017/s0022029900011687

1469-7629

W. Stark, D. A. Forss,

Fatty Acid Research and Health

Summary The C 1,2,5–8 n-alkan-1-ols were identified from oxidized butter prepared from cream treated with cupric chloride and ascorbic acid. The six n-alkan-1-ols occurred in approximately equimolar amounts and in concentrations of approximately 1 μmole/kg, the same order of magnitude as that of the C 6–9 n-alkanals. The amounts increased rapidly during the first 4 weeks of storage, but only slowly during the succeeding 4–20 weeks. Only insignificant amounts of the C 3–8 alkanols formed in the untreated samples. It is suggested that C 1–8 alkanols are formed by the oxidation of unsaturated fatty acids according to the theory of Farmer, Koch & Sutton (1943) from primary alkoxy radicals resulting from the decomposition of lipid hydroperoxides.