Report of Committee on Analysis of Commercial Fats and Oils

Blank, Eugene W.; Colt, E. W.; Dollear, F. G.; Laing, John; Fitelson, J; Long, C. P.; Maroney, J. E.; Milner, R. T.; Parsons, L. B.; Schuette, H. A.; Sørensen, Siri Øyslebø; Tolman, L. M.; Woekel, F. C.; Mehlenbacher, V. C.

doi:10.1021/i560141a020

Cited by 14 publications

(1 citation statement)

References 5 publications

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“…An alternate method of malonaldehyde determination (Placer et al 1966) was also tried. Two methods to determine peroxide value were used in these experiments (Blake 1945;Wills 1971). The method of Jordon and Veatch (1964) was used to determine carbonyl groups.…”

Section: Enzyme Analysismentioning

confidence: 99%

Some Properties of a Microsomal Fraction Prepared From Tomato Fruit

Logsdon

Hultin

1982

J Food Biochemistry

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A method is described for preparation of a microsomal fraction from tomato fruits at various stages of ripeness. Electron microscopic examination of the membrane fractions was performed. The membrane preparation utilized molecular oxygen in the presence o f NADH. This utilization was increased when cytochrome c was added, and cytochrome c enhanced the disappearance of NADH. Cytochrome c reduction was approximately equal to the loss of NADH. Cytochrome c reductase activity was not affected by stage o f ripeness. Cytochrome c enhanced both 0 2 uptake and NADH utilization by the tomato microsomes. Monophasic Arrhenius plots were observed for oxygen utilization b y the microsomal fractions i n the presence or absence o f cytochrome c.

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Section: Enzyme Analysismentioning

confidence: 99%

Some Properties of a Microsomal Fraction Prepared From Tomato Fruit

Logsdon

Hultin

1982

J Food Biochemistry

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Improved procedure for cleaning glassware used in determining the stability of fats and oils by the active oxygen method

Fore

Moore

Bickford

1951

J Americ Oil Chem Soc

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Summary Glassware cleaned with a synthetic detergent instead of hot or cold chromic‐sulfuric acid leads to improved reproducibility of the stability of fats and oils determined by the active oxygen method. When the glassware used in this method is cleaned with hot chromic‐sulfuric acid, chromium compounds are absorbed within the glass walls and subsequently diffuse into the oil or fat thereby leading to erratic results. A method is described for cleaning the glassware used with the fat stability method which has given reliable results in the hands of the authors for more than a year, during which it has been in almost daily use.

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The conidendrols as inhibitors of oxidation and polymerization

Mack

Bickford

1952

J Americ Oil Chem Soc

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Summary and ConclusionsAlpha and beta conidendrol have been tested and intercompared with accepted stabilizers in the following applications: a) as antioxidants for the prevention of rancidification in fats, oils, and fat‐containing candies; b) as stabilizers against aging and resinification in GR‐S type polymers; and c) as additives for inhibiting the polymerization of vinyl type monomers. Accepted acceleration tests were employed in determining the relative efficiencies of the various stabilizers. Such tests do not necessarily yield quantitative information concerning stabilization performance under conditions of use. However experience has shown that any marked differences observed in these tests indicate proportional differences in normal use. On the basis of the data reported here it may be concluded that the conidendrols are approximately equal or superior to other stabilizers in current use in their respective fields. In addition, the conidendrols are produced from a raw material which is in abundant supply and offer the possibility of supplementing or replacing stabilizers derived from benzene or naphthalene.

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Report of Committee on Analysis of Commercial Fats and Oils

Cited by 14 publications

References 5 publications

Some Properties of a Microsomal Fraction Prepared From Tomato Fruit

Some Properties of a Microsomal Fraction Prepared From Tomato Fruit

Improved procedure for cleaning glassware used in determining the stability of fats and oils by the active oxygen method

The conidendrols as inhibitors of oxidation and polymerization

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