Non-volatile reaction products from linoleic acid. Comparison of a ground pea suspension with a purified pea lipoxygenase

Arens, Dorothee; Grosch, Werner

doi:10.1007/bf01194955

Cited by 30 publications

(5 citation statements)

References 19 publications

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“…MS of silylated Fraction G was in accordance with that described in the literature (6,13,15,(33)(34)(35)…”

Section: Trihydroxy Famesupporting

confidence: 78%

“…These fatty acids increase during seed storage (3)(4)(5) and may adversely affect flavor and nutritional properties of the seed. ' Their possible formation has been the subject of numerous studies with model systems of lipoxygenase or hydroperoxide-decomposing enzymes from cereals, peas, and soybeans acting either on the unsaturated fatty acid or its hydroperoxide as the substrate (6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17).…”

Section: Introductionmentioning

confidence: 99%

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Oxygenated fatty acid constituents of soybean phosphatidylcholines

Sessa¹,

Gardner²,

Kleiman³

et al. 1978

Lipids

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“…MS of silylated Fraction G was in accordance with that described in the literature (6,13,15,(33)(34)(35)…”

Section: Trihydroxy Famesupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Oxygenated fatty acid constituents of soybean phosphatidylcholines

Sessa¹,

Gardner²,

Kleiman³

et al. 1978

Lipids

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“…In addition, the series of ions due to m/z 91+n14 (n=1,2,3) that are typical for polyunsaturated systems ( Finally, it is noteworthy that the expected diagnostic important fragmentations due to a-and fl-cleavage as known from monounsaturated oxygenated fatty acids (35,36) and conjugated oxodiene FAME (37) were strongly suppressed in the EI spectrum of licanic acid. In addition, loss of water has not been observed in the fragmentation patterns obtained (35)(36)(37).…”

Section: Fig 3 Mass Spectra Of Licanic Acid Methyl Ester (A) Gc/eimentioning

confidence: 81%

Identification of conjugated fatty acids in the seed oil of Acioa edulis (Prance) syn. Couepia edulis (Chrysobalanaceae)

Spitzer

Marx

Maia

et al. 1991

J Americ Oil Chem Soc

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The oil ofAcioa edulis has the fatty acid composition: palmitic acid 28.3%, palmitoleic acid 1.3%, stearic acid 6.8%, oleic acid 26.5%, vaccenic acid 1.3%, linoleic acid 8.8%, arachidic acid 0.7%, a-eleostearic acid 7.3% and a-licanic acid 19%. The oil was analyzed and components were identified by ultraviolet (UV), infrared (IR), nuclear magnetic resonance (IH-NMR, 13C-NMR), gas chromatography/mass spectrometry (GC/ MS) and chemical methods. For transesterification the tetramethylguanidine reagent was used and it was shown that the method is very suitable for co~ugated fatty acids. The equivalent chain lengths of aeleostearic acid and ~-licanic acid and their all-trans isomers were determined on DB 23 and OV-1. The electron impact (EI) and chemical ionization (CI) (with isobutane) mass spectra of Hcanic acid, eleostearic acid and the EI mass spectrum of 4-oxo-azelalc acid are presented and discussed. Furthermore, a comparison of literature data of seeds with the same common name is presented. KEY WORDS: Acioa edulis, Chrysobalanaceae, conjugated fatty acids, eleostearic acid, gas chromatography/mass spectrometry (GC/MS), licanic acid, 4-oxo-azelaic acid.Acioa edulis syn. Couepia edulis is a member of the family Chrysobalanaceae found in the basin of the Rio Purus and the central Solimoes of Amazonia, Brazil. The tree is 25 m tall and its stone-fruits are 8-9 cm long and 4.5-cm broad. The kernel is eaten raw by the habitants of the described region or is crushed and added to tapioca cakes. The oil of the seeds is used for cooking and soapmaking (1).The common name "Cotia Chestnut (Castanha de Cotia)" obviously is not unique for this fruit. This curious designation is derived from the name of a tailless animal called "Cotia, "which feeds on these kernels (2). There obtained by argentation thin-layer chromatography was converted to the bis-(methylthio) derivates as described previously (10).

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“…It is primarily the fatty acid hydroperoxides which are clarified by measurement of the diene absorbance, since they arise as main products of the catalysis (Hamberg and Samuelsson, 1967). However, other compounds without diene structure are also formed (Arens and Grosch, 1974; Evans et al, 1967). Although the exact proportion of nondiene products which arise during the catalysis of the three lipoxygenases is unknown, one can infer from the oxidation experiments of Table I that L-l reacted with more linoleic and linolenic acid than did the neutral lipoxygenases L-2 and L-3.…”

Section: Resultsmentioning

confidence: 99%