An HPLC method was developed using the C-30 carotenoid column to separate and identify the major xanthophylls in corn (lutein, zeaxanthin, and beta-cryptoxanthin). A photodiode array detector and a mobile phase consisting of methyl tert-butyl ether/methanol/water was used. All three xanthophylls eluted in less than 25 min. Yellow dent corn had a total xanthophyll content of 21.97 microg/g with lutein content of 15.7 microg/g, zeaxanthin content of 5.7 microg/g, and beta-cryptoxanthin of 0.57 microg/g. Commercial corn gluten meal had a 7 times higher concentration of xanthophylls (145 microg/g), and deoiled corn contained 18 microg/g, indicating that the xanthophylls are probably bound to the zein fraction of corn proteins.

Increasing the oleic acid (18:1 cis-9) content of milk fat might be desirable to meet consumer concerns about dietary healthfulness and for certain manufacturing applications. The extent to which milk fat could be enriched with oleic acid is not known. Increasing the intestinal supply of polyunsaturated fatty acids decreases dry matter intake (DMI) in cows, but the effects of oleic acid have not been quantified. In a crossover design, 4 multiparous Holstein cows were abomasally infused with increasing amounts (0, 250, 500, 750, or 1,000 g/d) of free fatty acids from high-oleic sunflower oil (HOSFA) or with carrier alone. Continuous infusions (20 to 22 h/d) were for 7 d at each amount. Infusions were homogenates of HOSFA with 240 g/d of meat solubles and 11.2 g/d of Tween 80; controls received carrier only. The HOSFA contained (by wt) 2.4% 16:0, 1.8% 18:0, 91.4% 18:1 cis-9, and 2.4% 18:2. The DMI decreased linearly (range 22.0 to 5.8 kg/d) as the infused amount of HOSFA increased. Apparent total tract digestibilities of dry matter, organic matter, neutral detergent fiber, and energy decreased as the infusion increased to 750 g/d and then increased when 1,000 g/d was infused. Digestibility of total fatty acids increased linearly as infused fatty acids increased. Yields of milk, fat, true protein, casein, and total solids decreased quadratically as infused amounts increased;

This study was conducted to examine the relationship of p-anisidine value with headspace volatiles, sensory evaluation, and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evaluation, and polymer analysis. p-Anisidine value was found to be correlated with hexanal (r = 0.81), heptanal (r = 0.66), t-2-hexenal (r = 0.81), t-2-heptenal (r = 0.71), t-2-octenal (r = 0.92), and t,t-2,4-decadienal (r = 0.86) contents. p-Anisidine value was correlated with overall odor intensity (r = 0.82) and correlated with fried food odor (r = 0.53) and burnt odor (r = 0.43). p-Anisidine value and polymers were also correlated (r = 0.84).Paper no. J9010 in JAOCS 76, 945-947 (August 1999).

The separation of the critical triglyceride pairs C48:0, C50:l, C54:3ccc and C54:3ttt as well as C54:2, C52:l and C50:l has been accomplished without the aid of any interacting ion such as silver. A theoretical carbon number (TCN) for the unsaturated triglycer‐ides can be calculated from the carbon number (CN) and capacity factor (k’) relationship of the saturated triglycerides, and used to predict the separation of critical pairs. A mathematical equation was derived for the identification of not only the triglycerides by their carbon number and number of double bonds but also the possible acyl groups present in these triglycerides. The pattern of triglyceride elution sequence within each triglyceride category with the same equivalent carbon number (ECN) starts with the triglyceride with the highest number of double bonds and terminates with those with the lowest number of double bonds, with the lower ECN triglycer‐ides eluting ahead of those with higher ECN. A possible mechanism for the separation of these triglycerides on highly efficient columns packed with 5n silica bonded with the octadecyl stationary phase is postulated.