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Document Type

Research

Abstract

Many vegetable oils owe their resistance to oxidative deterioration to the presence of natural inhibitors (inhibitols) such as the tocopherols. Equally important antioxygenic factors are the chroman-5, 6-quinones, the reduced forms of which have now been isolated from hydrogenated vegetable fat substrates by chromatographic adsorption on activated alumina. The adsorbed zone contained colorless antioxygenic substances, other than tocopherols, which lost their activity after acetylation but not after oxidation with ferric or gold chlorides. Concentrates obtained from the oxidized fractions, showed the qualitative chemical and spectral absorptive properties of the chroman-5, 6-quinones. The source of these highly colored o-quinones is thus their corresponding hydroquinones, 5-hydroxy tocols, and not tocopherols.

Publication Date

1942

Journal Title

Proceedings of the Iowa Academy of Science

Volume

49

Issue

1

First Page

284

Last Page

285

Copyright

© Copyright 1942 by the Iowa Academy of Science, Inc.

Language

EN

File Format

application/pdf

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