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Antioxidant properties of tomato lipids
Author(s) -
Henze R. E.,
Quackenbush F. W.
Publication year - 1957
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/bf02637924
Subject(s) - chemistry , antioxidant , autoxidation , petroleum ether , food science , peroxide , peroxide value , oxidizing agent , phosphoric acid , fraction (chemistry) , organic chemistry , biochemistry , extraction (chemistry)
Summary Highly active antioxidants for lard were extracted from dried tomato fruits with petroleum ether. When added to fresh lard, the tomato lipids protected against autoxidation at 100°C. for long periods with little accumulation of peroxides during the induction period. When added at a 2% level to actively oxidizing lard (peroxide values 20 to 130), the tomato lipids effected a rapid drop of approximately 25% in titrable peroxides. When added at a level of 8%, this immediate drop was followed by a second, more gradual, drop to a constant low value ( ca. 5), which was maintained for a long period at 100°C. The antioxidant activity of the tomato lipids was separated into two fractions, one consisting of a primary antioxidant and the other of a synergistic (potentiating) substance. The primary antioxidant activity was accountable in the tocopherol content of the extracts. The synergistic activity was qualitatively similar to phosphoric acid, and the synergistic fraction was found to contain 2.4% phosphorus. However solubility data indicated the phosphorus was present in an organic form, probably phosphatides.