Occurrence of gossypol in dried bract of the cotton plant

Loewenschuss, Hana; Wakelyn, Phillip J.

doi:10.1007/bf02609197

Cited by 3 publications

(1 citation statement)

References 14 publications

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“…By using a standard method (Comar and Zscheile, 1942) for determining Chi in plant tissue, a method which gives an acceptable value for spinach of about 70% Chi a (Comar and Zscheile, 1942; Leowenschuss and Wakelyn, 1972a), green bract was found to be 65% Chi a and green leaf to be 71% Chi a. Methanol, therefore, was used as the extracting solvent. By tic, the methanol extract contained three components |as yet unidentified; none of which were gossypol [gossypol was identified separately, under different conditions, as a component of dried bract (Loewenschuss and Wakelyn, 1972b)]} in addition to Chi a and b; after partitioning with CCI4, no Chi, only these three compounds, remain in the methanol. Traces of one of the additional components were found by tic along with Chi a and Chi b in the CCI4 layer.…”

Section: Resultsmentioning

confidence: 99%

Occurrence of chlorophyll in dried bract of cotton plant

Loewenschuss¹,

Wakelyn²

1973

J. Agric. Food Chem.

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Research has been published which disclosed that the. proportions of palmitate decreased and oleate increased considerably in the PE and PC remaining after storage of orange juice at 85°F (Nagy and Nordby, 1970). They reported a loss of approximately 90% of the PE and PC during 85°F storage of orange juice. This means that the changes in palmitate and oleate were measured from fatty acid determinations on only the remaining 10% of PE and PC. Also, Nagy and Nordby showed in their Table III that the four major fatty acids in the free fatty acid fraction increased by 85-90% during storage at 85°F. These data do nót indicate any selective hydrolysis of the 90% of PE and PC reported as destroyed, but only that the 10% of unhydrolyzed PE and PC had less palmitate and more oleate than in the initial concentrations of these two phospholipids. These authors postulated that the changes in these two fatty acids were due to a specific action of phospholipases in the juice, resulting in complete hydrolysis of certain phospholipids, as no lyso-phospholipids were detected. LITERATURE CITED

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Section: Resultsmentioning

confidence: 99%