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.
Proceedings of the Iowa Academy of Science
©1931 Iowa Academy of Science, Inc.
Olcovich, H. S. and Mattill, H. A.
"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