Effect of Antioxidants in the Control of Oxidized Flavor Development in Stored Frozen Cream. II. Use of Ethyl Hydrocaffeate

Gelpi, Aileen; Bryant, E.W.; Rusoff, L. L.

doi:10.3168/jds.s0022-0302(55)94958-4

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…H2S apparently originated from fate as methyl mercaptan was produced. A similar production of sulfate was observed in in vivo studies on S35-methionine in irradiated rats (5).…”

Section: Resultssupporting

confidence: 82%

“…(7,8). Gelpi et al (5,6) have reported that butyl hydroxyanisole, Tenox II (butyl a ted hydroxyanisole + citric acid + propyl gallate in propylene glycol), ethyl caffeate, and ethyl hydrocaffeate showed varying degrees of effectiveness in delaying or preventing the development of oxidized flavors in stored frozen cream.…”

Section: The Use Of Antioxidants In Frozen Whole Milkmentioning

confidence: 99%

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Milk Preservation, The Use of Antioxidants in Frozen Whole Milk

Gelpi¹,

Rusoff²,

Pineiro³

1962

J. Agric. Food Chem.

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Deutsch and Samuelsson (4) and by Samuelsson (72) shows a difference in the characterization and/or identification of several of the peaks. The present work failed to detect methionine sulfoxide, citrulline, and asparagine, which were reported by those investigators. However, those investigators were unable to find phenylacetylglutamine and sarcosine, which were identified here.In contrast to the possible shortcomings of the ion exchange method mentioned above, the superiority of ion exchange chromatography even as a qualitative tool over paper chromatography should be pointed out. Thus, paper chromatography of the ninhydrinpositive components in desalted milk serum has been applied by several investigators (2, 8, 79).That paper chromatography alone is quite limited in its scope is borne out by the fact that a maximum of only 14 spots were detected, compared to 31 peaks in the present study. This limitation is set by the amount of material which can be applied to a sheet of paper, and by the possible disproporti.onality of the constituents present in the sample.

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“…H2S apparently originated from fate as methyl mercaptan was produced. A similar production of sulfate was observed in in vivo studies on S35-methionine in irradiated rats (5).…”

Section: Resultssupporting

confidence: 82%

Section: The Use Of Antioxidants In Frozen Whole Milkmentioning

confidence: 99%

Milk Preservation, The Use of Antioxidants in Frozen Whole Milk

Gelpi¹,

Rusoff²,

Pineiro³

1962

J. Agric. Food Chem.

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Some nutritional and allied problems confronting the food manufacturer: Technological aspects of antioxidants

Lea

1958

J Sci Food Agric

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Phenolische Pflanzeninhaltsstoffe als natürliche Antioxidantien

Herrmann

1973

Fette, Seifen, Anstrichm.

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for the acrolein and cinnamaldehyde adducts and (6H) for crotonaldehyde adduct for the methyl hydrogens. In addition to the above the cinnamaldehyde adduct gave peaks at 6.7 ppm (5H) for phenyl. rig. 5. YMK spectra of the Uzels-Alder adducts isolated from the reaction products of acrolein, crotonaldehyde and cinnamaldehyde with methyl esters of isomerized and elaidinized safflower oil fatty acids taken in carbon tetrachloride -.U i s c u s s i o n The maximum yields of the Diels-Alder adducts with acrolein, crotonaldehyde or cinnamaldehyde are 40.2, 44.2 and 52.2 per cent respectively. The comparatively high yield (52.2 O/o) of cinnamaldehyde adduct may be due to the further activation of the double bond by the adjacent phenyl ring. Use of two moles of dienophile/ mole of methyl linoleate, carrying out the reaction at elevated temperature (21Oo-24O0 C) and prolonged reaction times usually favour the adduct formation along with a corresponding increase in the formation of polymeric and other materials (Experiments 1 1 , 28 and 37). With acrolein use of benzene favoured the formation of Diels-Alder adduct (Experiment 11). It is clear from the results that in all the experiments the methyl linoleate has not completely taken part in the Diels-Alder reaction. Prolonged reaction times resulted in the formation of higher percentages of the polymer without substantial increase in the Diels-Alder adducts. Elaidinization of the fatty acid ester is essential to obtain satisfactory yields of the adduct. When compared to the yield of the Diels-Alder adduct from acrylic, crotonic or cinnamic acids' (max. yield, varied from 57 to 64 O/o) the yields of the adducts from the corresponding aldehydes are less (max. yield varied from 40-52"/0). A c k n o w l e d g m e n t This research has been financed in part by grant from USDA under PL-480. The authors gratefully adcnowledge the help and advice of Dr. M . A. Sivasamban, Principal Investigator of this project.

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Effect of Antioxidants in the Control of Oxidized Flavor Development in Stored Frozen Cream. II. Use of Ethyl Hydrocaffeate

Cited by 3 publications

References 6 publications

Milk Preservation, The Use of Antioxidants in Frozen Whole Milk

Milk Preservation, The Use of Antioxidants in Frozen Whole Milk

Some nutritional and allied problems confronting the food manufacturer: Technological aspects of antioxidants

Phenolische Pflanzeninhaltsstoffe als natürliche Antioxidantien

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