The Determination of Microamounts of Cadmium, Copper, Nickel and Manganese in Fats and Oils by Atomic Absorption Spectrophotometry

Noguchi, Chiaki; Hirayama, Haruo; Shige, Takeshi; Jinbo, Motoyasu; Takahashi, Takeomi; Tsuji, Kenji; Nakasato, Satoshi; Matsubara, Shigezo; Murase, Yukinobu; Murui, Tateo; Yamashita, Taro; Yoshida, Jiro

doi:10.5650/jos1956.24.100

J. Jpn. Oil. Chem. Soc.

1975

DOI: 10.5650/jos1956.24.100

|View full text |Cite

The Determination of Microamounts of Cadmium, Copper, Nickel and Manganese in Fats and Oils by Atomic Absorption Spectrophotometry

Chiaki Noguchi¹,

Haruo Hirayama²,

Takeshi Shige³

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1976

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Metal‐catalyzed oxidation in mackerel skin and meat lipids

Ke¹,

Ackman²

1976

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Kinetic effects of added copper, zinc, and iron compounds have been investigated in the oxidation of lipids in mackerel skin and meat at 60 C using a simple weight gain method. Inorganic Fe(II) and Cu(II) were found to be strong catalysts in mackerel lipid oxidation. The meat lipids were particularly sensitive to oxidation in the presence of Fe(II) and Cu(II) below 5 ppm, and increments above this level did not result in a further increase in catalytic influence. The oxidation of skin lipids increased very rapidly with increased Fe(II) and Cu(II) concentrations of < 10 ppm, and slight increases in prooxidative effects were still recorded when additional metals were added. The oxidations catalyzed by hemoglobin and zinc for skin lipids, and hematin for meat lipids, were proportional on a semilogarithmic basis with the increases in the metal catalysts. The slight variations in fatty acids between mackerel skin and meat samples did not seem adequate to explain the rapid oxidation in skin tipids. Thus, we believe that in the skin lipids one or more fat-solvent-extractable prooxidants, alone or associated with trace metals, were present and were responsible for the high susceptibility to oxidation found for this lipid.aThe contents of Cd and Hg (< 0.05 ppm) and Co, Ni, and Mn (< 0.4 ppm) showed no significant differences between skin and meats.bFor the dark meat only. CFor the white meat only.

show abstract

Metal‐catalyzed oxidation in mackerel skin and meat lipids

Ke¹,

Ackman²

1976

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The Determination of Microamounts of Cadmium, Copper, Nickel and Manganese in Fats and Oils by Atomic Absorption Spectrophotometry

Cited by 1 publication

References 0 publications

Metal‐catalyzed oxidation in mackerel skin and meat lipids

Metal‐catalyzed oxidation in mackerel skin and meat lipids

Contact Info

Product

Resources

About