Stability of Linoleic Acid Hydroperoxide in the Oil System

It is important to know the behavior of lipid peroxidation products in foods because lipid hydroperoxides are known to decrease food quality and safety. We have reported that the stability of linoleic acid hydroperoxide (hydroperoxyoctadecadienoic acid ; HPOD) in the water system. Although the hydroperoxides have been believed to be so unstable at high temperature that they decomposed immediately, the stability of HPOD at high temperature has not been exactly provided. In this study, we examined HPOD decomposition in the oil system kinetically. In tri-n-caprine as the model of oil

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