Premium
Studies on the antioxygenic properties of wheat germ phosphatides
Author(s) -
Privett O. S.,
Quackenbush F. W.
Publication year - 1954
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636423
Subject(s) - wheat germ , phosphoric acid , chemistry , germ , organic chemistry , polymer , biochemistry , biology , microbiology and biotechnology
Summary 1. In accelerated stability tests wheat germ phosphatides were shown to prevent the accumulation of peroxides in both fresh and partially oxidized wheat germ oil. 2. The phosphatides as well as phosphoric acid apparently reacted with fatty peroxides to form complex polymeric substances. 3. Oxygen absorption by highly purified wheat germ phosphatides proceeded without the accumulation of titratable peroxides and without the liberation of free (water‐extractable) phosphoric acid. Polymers appeared to be the chief product of the oxidation.