Derivatization of Amines with 4‐Substitured 7‐Nitrobenzofurazans Electrophilc derivatives of 4‐nitro‐benzofurazan with different reactivities were used to synthesize 28 new mono‐ and disubstituted 4‐amino‐7‐nitrobenzofurazans 2b, 2d, 2f–2i, 2l, 2m–2n, 3b–3f, 3h–3j, 4e–4d, 4f–4k, 4m, 4o–4p. A reaction mechanism is proposed on the basis of the differences of the reactivities and a preliminary kinetic examination. The acid character of the NH‐function in monosubstituted compounds is demonstrated by means of spectroscopical investigation of pKa‐values. Data from i.r., u. v./vis, and fluorescence studies are offered.

In this study, the effectiveness of phenolic extracts from Rosa woodsii hip with seed (Rosae pseudofructus cum fructibus) in protecting vegetable oils against oxidative and thermal deterioration was assessed during accelerated storage of canola oil at 65°C, Rancimat at 120°C, and frying at 180°C. At the end of the 7-day storage, formation of lipid hydroperoxides was 2.5 times higher in control canola oil compared to the fortified sample. Accumulation of polar components, polymerized TAGs and other secondary degradation products during frying was reduced by up to 30% in the presence of the applied phenolic extracts. Similarly, the oxidative stability of canola oil significantly increased in the presence of extract as measured by Rancimat induction period (IP). HPLC-MS analysis indicated that quercetin, catechin, and gallic acid were the major phenolic constituents of Rosa woodsii fruit extract, and are possibly the active antioxidant compounds of the extract.Practical applications: Oxidation of fats and oils or fatty fractions of foods is one of the major reasons for the deterioration of food. Therefore the search for highly effective antioxidants from natural sources to stabilize frying oils or food preparations is an ongoing story. The present paper demonstrates that phenolic extracts from Rosa woodsii Lindl (Rosaceae) can improve the frying and storage stability of edible oils. The findings can help food processors to improve quality and safety of food.

Storage of oil samples in a refrigerator results in the degradation of glycidyl fatty acid esters (G‐FE). In the present work, the degradation rate for G‐FE in RBD palm oil was determined at different temperatures with 0.4 mg/kg per month (5°C), 0.3 mg/kg per month (10°C), 0.2 mg/kg per month (15°C), 0.1 mg/kg per month (−20°C), and 0.0 mg/kg per month (20°C). The crystallization process was identified for RBD palm oil as reason for this phenomenon. Isothermal differential scanning calorimetry measurements show that this process delivers enough energy to cleave the epoxy bonding of the G‐FE (33.7 J/g [5 and 15°C] and 41.5 J/g [10°C]). Practical applications: The occurrence of glycidyl fatty acid esters is a big issue in oil processing industry especially for RBD palm oil. Short after the first announcement about the appearance of the esters in edible oils, a degradation of G‐FE was observed when oil samples were stored in a refrigerator. This observation was of great interest for analytics since oil samples usually are stored in the refrigerator until use to avoid deterioration of the oil quality. Thus, the investigation of the rate and the reason for the degradation of G‐FE during storage of RBD palm oil at lower temperatures is important to explain this phenomenon. The amount of glycidyl fatty acid ester significantly decreases during storage of palm oil samples in a refrigerator with 0.4 mg/kg per month (5°C), 0.3 mg/kg per month (10°C), and 0.2 mg/kg per month (15°C). The crystallization process was identified for RBD palm oil as possible reason for this phenomenon. Isothermal differential scanning calorimetry measurements show that this process delivers enough energy to cleave the epoxy bonding of glycidyl esters.

Die Titelverbindungen (I), (IV) bzw. (VII) werden durch Umsetzen mit den Aminen (II), (V) bzw. (VIII) unter variierenden Synthesebedingungen in die 28 neuen 4‐Aminoderivate (III), (VI) und (IX) übergeführt.