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Effect of time and temperature of storage on the free and total gossypol content of cottonseed meals and of mixed diets
Author(s) -
Kupperman R. P.,
Karon M. L.
Publication year - 1955
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/bf02636502
Subject(s) - gossypol , cottonseed , cottonseed meal , chemistry , food science , zoology , biochemistry , biology , organic chemistry , raw material , bran
Summary With different types of cottonseed products and cottonseed products to which gossypol is added, there is a loss or disappearance of gossypol upon storage, as determined analytically. The rate of disappearance of gossypol varied for the different type cottonseed and was increased at higher temperatures and over the longer periods of storage. When gossypol is incorporated into different types of animal diet materials, there is a loss or inactivation of some portion of the added gossypol as determined analytically immediately after preparation of the gossypol‐diet mixtures, and a further additional loss or inactivation upon storage. The factors which may contribute to this loss or inactivation of gossypol are: a) the components of the diet materials; b) the temperature and length of time of storage; c) the concentration of gossypol added and the final percentage of gossypol in the mixture.