A note on the preparation of pure oleic and linoleic acid

Keppler, J. G.; Sparreboom, S.; Stroink, J. B. A.; Mikusch, J. D. von

doi:10.1007/bf02640004

Cited by 50 publications

(8 citation statements)

References 2 publications

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“…Methyl linoleate (>99%) was prepared from the methyl ester of safflower seed oil by urea-adduct formation (Keppler et al, 1959). A trace amount of impurities, such as tocopherols and peroxides, was eliminated by silicic acid column chromatography and vacuum distillation.…”

Section: Methodsmentioning

confidence: 99%

Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: effect of water activity and coexistence of antioxidants

Wang¹,

Fujimoto²,

Miyazawa³

et al. 1991

J. Agric. Food Chem.

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Food proteins such as soybean protein, milk casein, maize gluten, and zein were examined against methyl linoleate autoxidation in powder model systems. A gas chromatographic (GC) method was employed to estimate antioxidant activity by measuring oxygen consumption of head-space gas. Although strong antioxidant activities were observed for gluten and zein, stored a t 60 "C without humidity regulation, they resulted from phenol compounds contaminating in the proteins such as tocopherols and not from the antioxidant action of proteins themselves. Water activity affected the antioxidative efficacy when a-tocopherol was added to the proteins: the tendency that the higher the A,, the stronger was the antioxidant activity was found. But the prominent antioxidant activity of defatted zein at A , 0.9 could not be contributed only to the activity of traces of unextracted phenolics contained in zein, as zein's hydrolysate almost lost activity a t the same condition. A remarkable decrease in hexane-extractable efficiency of substrate oil at A , 0.9 compared to that at A , 0.3 implied a possible mechanism which suggested a delayed binding to protein or physical shielding by protein resulting in a reduced tendency of the lipid to autoxidize.

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Section: Methodsmentioning

confidence: 99%

Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: effect of water activity and coexistence of antioxidants

Wang¹,

Fujimoto²,

Miyazawa³

et al. 1991

J. Agric. Food Chem.

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“…[4]). Danach trennt man von der wassrigen Phase ab und wascht die organische Phase mehrmals mit Wasser (,,seifenfrei").…”

Section: Materials Und Methodenunclassified

Zur Darstellung des Glycolipids 12‐O‐(2′.3′.4′.6′.‐Tetraacetylglucopyranosyl)‐ricinolsäuremethylester

Westphal

Reukauf

Storm

et al. 1994

Nahrung

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Komplexe aus Kohlenhydraten, Fetten und Proteinen zeigen bedeutsame physiologische Eigenschaften. Im Gegensatz zu anderen Komponenten in Lebensmitteln sind Verbindungen aus Fetten oder Fettsäuren und Kohlenhydraten – darüber soll hier berichtet werden – bisher wenig untersucht worden. Das Aglycon Ricinolsäuremethylester läßt sich in Gegenwart von “HBr‐Fängern” mit Acetobromglucose zum entsprechenden D‐Glucosid umsetzen. Die Konstitution des glucosidierten Ricinolsäureesters wird nach chromatographischer Reinigung durch die üblichen instrumentellen Methoden beschrieben (C,H‐Analyse, optische Rotation, IR‐ und 1H‐NMR‐Spektroskopie).

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“…Hydrogen peroxide (H20,,30%) was purchased from Santoku Chemical Industries (Miyagi, Japan). Linoleic acid hydroperoxide and methyl linoleate hydroperoxide were prepared from linoleic acid (99.4% by GLC) derived from safflower oil (Keppler et al, 1959). Linoleic acid and methyl linoleate were respectively allowed to oxidize by bubbling with dry air in the dark at 5°C until each reached a peroxide value of ca.…”

Section: Methodsmentioning

confidence: 99%

Fluorometric Peroxygenase Assay for Lipid Hydroperoxides in Meats and Fish

Miyazawa

Kashima

Fujimoto

1993

Journal of Food Science

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A fluorometric assay for lipid hydroperoxide in meats and fish was developed using pea peroxygenase, a hydroperoxide-dependent hydroxylase. The freeze-dried microsome fraction of germinating pea seed was used as a peroxygenase source. Linear relationships between the hydroperoxide added (25 to 150 nmol) and fluorescence were observed with methyl linoleate hydroperoxide, linoleic acid hydroperoxide, triglyceride hydroperoxide, and phosphatidylcholine hydroperoxide. cY-Tocopherol at levels equivalent to those in meats and fish did not affect the peroxygenase reaction. The assay was specific for hydroperoxides. The method enables determination of total lipid hy droperoxides in sample homogenates without extracting total lipids from retail meats and fish.

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A note on the preparation of pure oleic and linoleic acid

Cited by 50 publications

References 2 publications

Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: effect of water activity and coexistence of antioxidants

Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: effect of water activity and coexistence of antioxidants

Zur Darstellung des Glycolipids 12‐O‐(2′.3′.4′.6′.‐Tetraacetylglucopyranosyl)‐ricinolsäuremethylester

Fluorometric Peroxygenase Assay for Lipid Hydroperoxides in Meats and Fish

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