Antioxidants and Synergists: Their Properties and Inhibitive Activity

Emanuel, N.M.; Lyaskovskaya, Yu.N.

doi:10.1016/b978-0-08-002902-3.50008-7

The Inhibition of Fat Oxidation Processes 1967

DOI: 10.1016/b978-0-08-002902-3.50008-7

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Antioxidants and Synergists: Their Properties and Inhibitive Activity

N.M. Emanuel¹,

Yu.N. Lyaskovskaya²

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1995

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Cited by 2 publications

References 226 publications

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Antioxidants and pigments of Aspergillus niger

Zaika

Smith

1975

J Sci Food Agric

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Extracts of six fungi, four yeasts, and two species of Streptomyces were tested for antioxidant activity when added to lard. Extracts of Aspergillus niger, the microorganism that showed the strongest antioxidant activity, were subjected to adsorption and gel permeation chromatography. Two fractions that protected lard against oxidation were obtained by chromatography of A . niger extract on Sephadex LH-20 and Bio-Beads S-X2. One of these fractions contained a gummy brown pigment BR, the other a bright yellow crystalline pigment Y . Pigment BR showed strong carbonyl group and methyl-methylene group absorption in the infrared. Apparently, on the basis of spectral data, pigment Y has a linear naphthopyrone structure. Pigment BR was obtained consistently from A . niger mycelium, while pigment Y was formed sporadically. Results indicated that more than one substance in A . niger mycelium have antioxidant properties and that brown and yellow pigments apparently are associated with antioxidant activity. Synergistic effects may be important in the strong antioxidant activity of A . niger extracts.

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Antioxidants and pigments of Aspergillus niger

Zaika

Smith

1975

J Sci Food Agric

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Oxidative stability of soybean oil products obtained by regioselective chemical interesterification

Konishi

Neff

Mounts

1995

J Americ Oil Chem Soc

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Oxidative stability of products produced as potential margarine basestock from soybean oil and methyl stearate by a novel chemical regioselective interesterification was evaluated. The oxidative stability of the products was evaluated by peroxide formation and volatile analysis during storage in the dark with oxygen at 60°C for 72 h. The product obtained by regioselective interesterification resulted in the lowest peroxide formation and volatile concentration sample in comparison with soybean oil and the randomized product of the regioselective interesterified product. Regioselective interesterification of soybean oil with methyl stearate produced a product with increased oxidative stability. JAOCS 72, 1393JAOCS 72, -1398JAOCS 72, (1995.

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Antioxidants and Synergists: Their Properties and Inhibitive Activity

Cited by 2 publications

References 226 publications

Antioxidants and pigments of Aspergillus niger

Antioxidants and pigments of Aspergillus niger

Oxidative stability of soybean oil products obtained by regioselective chemical interesterification

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