Preparation of Carbonyl-Free Solvents

Schwartz, Daniel P.; Parks, O.W.

doi:10.1021/ac60178a036

Cited by 133 publications

(43 citation statements)

References 15 publications

(1 reference statement)

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“…A 2,4-dinitrophenylhydrazine (DNPH) column was prepared according to the procedure of Schwartz and Parks (9). The DNPH (Aldrich Chemical Company Inc., Milwaukee, WI) (0.5 g) was dissolved in 6 mL 85% phosphoric acid (Fisher Scientific, Pittsburgh, PA) by grinding in a mortar, and 4 mL distilled water was added to form a yellow solution.…”

Section: Methodsmentioning

confidence: 99%

Volatile compounds produced during deodorization of soybean oil and their flavor significance

Kao

Hammond

White

1998

J Americ Oil Chem Soc

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Freshly deodorized soybean oil has a characteristic nutty flavor but often yields no detectable headspace volatiles. The cause of this flavor was investigated by deodorizing soybean oil in an apparatus with a double cold trap that allowed the volatile compounds formed from the initial decomposition of hydroperoxides to be collected separately from those produced during the normal deodorization process. The chief volatile components from the normal deodorization process were hydrocarbons, which contributed little to no odor to the oil. The compounds with the greatest odor were carbonyls, especially heptanal and cis‐4‐heptenal. Although these components should accumulate at some steady‐state concentration in an oil during its deodorization, none seemed to account for the flavor of the deodorized oil. By using a particle detector, it was shown that small particles could be generated in the human mouth that could provide a mechanism to bring oil with nonvolatile flavor components into contact with the olfactory organ. Attempts to separate possible nonvolatile flavors in deodorized oil from triacylglycerides by chromatography on alumina or reaction with 2,4‐dinitrophenylhydrazine were unsuccessful. Possibly, the flavor is caused by the glycerol esters themselves.

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Section: Methodsmentioning

confidence: 99%

Volatile compounds produced during deodorization of soybean oil and their flavor significance

Kao

Hammond

White

1998

J Americ Oil Chem Soc

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“…The (17). Both reagents were redistilled and rendered carbonyl-free before use (18). In preliminary studies it was found that this method of lipid extraction was preferable to the chloroform and methanol technique (Procedure III) of Ways and Hanahan (19).…”

Section: Methodsmentioning

confidence: 99%

Erythropoietic Protoporphyria: Lipid Peroxidation and Red Cell Membrane Damage Associated with Photohemolysis

Goldstein¹,

Harber²

1972

J. Clin. Invest.

167

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A B S T R A C T The mechanism by which long wavelength ultraviolet light hemolyzes red cells obtained from patients with erythropoietic protoporphyria (EPP) was investigated. Previous studies had suggested that irradiation of these red cells with wavelengths of light capable of eliciting dermatological manifestations led to oxygen-dependent colloid osmotic hemolysis through the formation of peroxides. In the present report, lipid peroxidation during in vitro irradiation of EPP red cells with long ultraviolet light was demonstrated by: (a) the formation of 2-thiobarbituric acid reactants; (b) the presence of conjugated diene bonds in red cell lipid; and (c) the selective loss of unsaturated fatty acids proportional to the number of carbon-carbon double bonds in each. Irradiation of EPP red cells was also shown to result in the formation of hydrogen peroxide.Before photohemolysis there was a decline in cell membrane sulfhydryl groups and a loss in activity of the cell membrane enzyme acetylcholinesterase. These parameters provide further evidence suggesting that the cell membrane is a primary site of the photohemolytic effect of long ultraviolet light in EPP red cells.Further evaluation of the radiation-induced inactivation of EPP red cell acetylcholinesterase was performed by radiating mixtures containing bovine erythrocyte acetylcholinesterase and protoporphyrin IX. These studies revealed that the rate of decline in enzyme activity is accelerated by the addition of linoleic acid, an unsaturated fatty acid, but not by palmitic acid, a saturated fatty acid.

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“…2,4-Dinitrophenylhydrazones (DNPH) of the monocarbonyls were extracted with 300 ml benzene-hexane mixture ( I : I v/v) and the resultant solution was evaporated to dryness on a rotor evaporator. Solvents were specially purified from traces of carbonyl compounds before use [14]. Depending upon the product, about 20-24 mg, on the average, of the dry DNPH derivatives was obtained.…”

Section: Isolation Of Monocarbonyd Compounds From Flavor Concentratementioning

confidence: 99%

Monocarbonyl Compounds in the Volatile Components of Rossiiskii Cheese, Flesh Salmon, Sturgeon and Salmon Caviar

Golovnya

Uralets

1972

Nahrung

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Kase, Carbonylverbindungen 639.211 :547. 28 Lachsfleisch, Carbonylverbindungen 639.382 :547. 28 Kaviar, Carbonylverbindungen Using the gas chromatographic method under isothermal conditions and lineray programmed temperature of the analysis with correlation isothermal retention index, the qualitative composition and quantitative ratio of monocarbonyl compounds in the volatile components of five months old Rossiiskii cheese, fresh salted salmon, of sturgeon and salmon caviar were investigated. 32 compounds were identified in Rossiiskii cheese, 38 in flesh salmon, 33 in sturgeon caviar and 36 in salmon caviar. The qualitative compositions of the organic identified monocarbonyls in the flavors of foodproducts investigated have been shown to be almost equivalent although their quantitative ratios were different. IlztroductionFor investigating the volatile components of food products we assumed that at present gas chromatography cannot be useful for separating the flavor concentrates which in a number of cases consist of several hundred compounds of different classes. Therefore, we found it is reasonable to preliminary separate flavor components into classes and to work out separate methods of chromatographic analysis for each class. The presence of the same functional groups facilitates such separation. Standardless gas chromatographic methods have been propo- This procedure consists in the fact that for the compounds of single class the system of columns is so chosen as to provide the separation and minimal overlapping of chromatographic peaks. Identification is performed by means of a system of equations which relate the retention indices with the number of carbon atoms and with the boiling points of compounds under investigation. This method has been successfully employed for detecting the organic bases in the flavor of sturgeon caviar

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Preparation of Carbonyl-Free Solvents

Cited by 133 publications

References 15 publications

Volatile compounds produced during deodorization of soybean oil and their flavor significance

Volatile compounds produced during deodorization of soybean oil and their flavor significance

Erythropoietic Protoporphyria: Lipid Peroxidation and Red Cell Membrane Damage Associated with Photohemolysis

Monocarbonyl Compounds in the Volatile Components of Rossiiskii Cheese, Flesh Salmon, Sturgeon and Salmon Caviar

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