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.
Proceedings of the Iowa Academy of Science
©1942 Iowa Academy of Science, Inc.
"The Isolation of New Antioxidants from Vegetable Fats,"
Proceedings of the Iowa Academy of Science, 49(1), 284-285.
Available at: https://scholarworks.uni.edu/pias/vol49/iss1/41