The Antioxidant of Lettuce

Authors

H. S. Olcovich, State University of Iowa
H. A. Mattill, State University of IowaFollow

Document Type

Research

Abstract

The unsaponifiable lipids of lettuce were fractionally crystallized from a number of organic solvents. The distribution of vitamin E was determined by the effects on female rats on a sterility producing ration; that of the antioxidant, by the capacity to prolong the induction period of an autoxidizable fat mixture. The antioxidant could be separated by extracting a petroleum ether solution with 92% methyl alcohol. A concentrate of the antioxidant was secured by distillation in vacuo, and the compound crystallized from the fraction distilling from 160-180°. It was purified by crystallization from CHC1₃. Formula: C₁₃H₁₄O₅, M.P. 142°. It contains one or more phenolic groups.

Publication Date

1931

Journal Title

Proceedings of the Iowa Academy of Science

Volume

38

Issue

1

First Page

172

Last Page

173

Copyright

©1931 Iowa Academy of Science, Inc.

Language

en

File Format

application/pdf

Recommended Citation

Olcovich, H. S. and Mattill, H. A. (1931) "The Antioxidant of Lettuce," Proceedings of the Iowa Academy of Science, 38(1), 172-173.
Available at: https://scholarworks.uni.edu/pias/vol38/iss1/38