Effect of L-Ascorbic Acid and L-Ascorbyl Palmitate on the Peroxidation of Linoleic Acid : Relationship between Appearance of Reaction Mixture and Peroxidation of Linoleic Acid
スポンサーリンク
概要
- 論文の詳細を見る
The relationship between the appearance of reaction mixtures being shaken of linoleic acid (LA) and various buffers containing alcohol and the peroxidation of LA were examined at 37℃ with L-ascorbic acid (AsA) or L-ascorbyl palmitate (AP) as catalysts. With AsA, the transparency of the reaction mixture increased with the suppression of the peroxidation. Of the alcohols tested, 1-propanol was the best for transparency of the reaction mixture and for suppression of LA peroxidation; EtOH was less potent, and MeOH, the least. The reaction mixture was turbid at low concentrations of alcohol. With AP, the appearance of the reaction mixture was similar to that with AsA, but AP suppressed the peroxidation of LA much more distinctly. This may suggest that AP reaches the surface of the LA effectively, even when the reaction mixture is turbid, and then retards LA peroxidation.
- 大阪府立大学の論文
- 1987-03-31
著者
-
HIGASHIOKA Hiroshi
Laboratory of Food Chemistry, College of Agriculture, University of Osaka Prefecture
-
TAKAGI Masanosuke
Laboratory of Food Chemistry, College of Agriculture, University of Osaka Prefecture
-
Morita N
Osaka Prefecture Univ.
-
Morita Naofumi
Laboratory Of Food Chemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefecture
-
Morita Naofumi
Laboratory Of Applied Microbiology College Of Agriculture:(present Address)department Of Pharmacolog
-
Takagi M
Osaka Prefecture Univ.
-
Takagi Masanosuke
Laboratory Of Biophysical Chemistry College Of Agriculture
-
TAMURA Kiyoka
Laboratory of Food Chemistry, College of Agriculture
-
Tamura Kiyoka
Laboratory Of Food Chemistry College Of Agriculture
-
Higashioka Hiroshi
Laboratory Of Food Chemistry College Of Agriculture
-
TAKAGI Masanosuke
Laboratory of Biophysical Chemistry, College of Agriculture
関連論文
- Pure Dehydro-L-ascorbic Acid Prepared by O2-Oxidation of L-Ascorbic Acid with Active Charcoal as Catalyst
- Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics
- Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
- Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
- Thermal Isomerization of All-trans-Lutein in a Benzene Solution
- Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
- Effect of L-Ascorbic Acid and its Related Derivatives on the Peroxidation of Linoleic Acid in Neutral Buffer Solution
- Rheological Properties of Aqueous Solutions of Bacillus subtilis FT-3 Polysaccharide
- Polarographic Studies on Reductones and α-Keto Acids
- Effect of Erythrobate on Breadmaking in a Home Baker
- Quinoxaline Derivatives Derived from Isomaltooligosaccharides with o-Phenylenediamine under Deoxygenated and Heated Alkaline Conditions(Analytical Chemistry)
- Effect of L-Ascorbic Acid and L-Ascorbyl Palmitate on the Peroxidation of Linoleic Acid : Relationship between Appearance of Reaction Mixture and Peroxidation of Linoleic Acid
- Effects of Metal Ions and Radical Scavengers on the Peroxidation of Linoleic Acid Catalyzed by L-Ascorbic Acid and Dehydro-L-Ascorbic Acid
- Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media
- A New Gel-Forming Polysaccharide Produced by Bacillus subtilis FT-3 Its Structure and its Physical and Chemical Characteristics
- Stability of Lutein and Its Myristate Esters
- Characterization and Properties of Degradation Products of Dehydro-L-Ascorbic Acid in Aqueous Solution
- Preparation of Lutein from Marigold Flowers and Esterification to Their Myristates
- Thin-layer Chromatographic Studies on Quinoxalines Formed from Carbohydrate by the Reaction with o-Phenylenediamine in Alkaline Solution, with Special Emphasis on their Specific Color Development Depending on Substituent Structure
- Changes of Bound Lipids and Composition of Fatty Acids in Germination of Quinoa Seeds
- Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
- Quinoxalines Derived from D-Glucose and O-Phenylenediamine in a Weakly Acidic Medium
- Quinoxaline Derivatives Derived from D-Glucuronic Acid and D-Galacturonic Acid with o-Phenylenediamine under Deoxygenated and Heated Conditions
- Quinoxalines Derived from D-Galactose and o-Phenylenediamine in Acidic Media
- Quinoxalines Derived from Disaccharides with o-Phenylenediamine under Weakly Acidic Reflux Conditions
- Polarography of .ALPHA.-keto acids in aqueous and nonaqueous solutions.
- Polarographic studies on ninhydrin in DMF and dehydration from gem-diol structure.
- Further polarographic studies on the condensation products of dehydro-L-ascorbic acid with o-phenylenediamine in acetate buffer, pH 3.6.
- Gas-Liquid Chromatography and Mass Spectrometry of Quinoxalines Derived from Various Homoglucans by Alkaline o-Phenylenediamine Method