Re: Chicken fat and oxidized PUFA (was Fats & Cholestero

[Guest guest]

On 2/7/08, Carol Saunders <carolnpepa@...> wrote:

> Why do you state that if the fat were dispersed in the water it would be

> worse?

On second thought, that's probably not true. It's true with proteins

and other compounds because the water faciliates damage, but lipid

peroxides depend on oxygen, so in the air is probably worse.

Although, lipids can get oxidzed without getting peroxidized in the

absence of oxygen, so again, I guess i have no idea. :-P

Chris

[Guest guest]

After I thought about it some more I wondered if

your comment was regarding oxygen in H2O

contributing to the process, though I do not know

chemically if that is possible since water is not

unstable. Interesting to contemplate, though.

Something I came across (somewhere??) is making

me think that the water is protective, but I

could be totally off the mark.

I want to look more into the formation of

peroxides and the oxidation of fats during

cooking in general.

Thanks for your thoughts.

Carol

--- Masterjohn <chrismasterjohn@...>

wrote:

> On 2/7/08, Carol Saunders

> <carolnpepa@...> wrote:

>

> > Why do you state that if the fat were

> dispersed in the water it would be

> > worse?

>

> On second thought, that's probably not true.

> It's true with proteins

> and other compounds because the water

> faciliates damage, but lipid

> peroxides depend on oxygen, so in the air is

> probably worse.

> Although, lipids can get oxidzed without

> getting peroxidized in the

> absence of oxygen, so again, I guess i have no

> idea. :-P

>

> Chris

>