Abstract
AbstractA system is described for the quantitative extraction and analysis of free fatty acids (FFA) from flour and flour‐water mixtures. Other phosphorus‐free lipids are also extracted quantitatively, and may be studied. Studies with linoleate hydroperoxides in the system of analysis are described, and their significance discussed. It is found that aerobic mixing of flour and water causes loss of FFA within 10 min., but no loss of other phosphorus‐free lipids. It is suggested that the FFA losses are due to lipoxidase oxidation of essential fatty acids and concurrent enzymic oxidation of all FFA. The FFA oxidations occur in different grades of flour from the same grist.
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