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Binding of gossypol under conditions of complete rupture of the pigment glands
Author(s) -
King W. H.,
Frampton Ver L.,
Altschul A. M.
Publication year - 1958
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/bf02640552
Subject(s) - gossypol , chemistry , pigment , acetone , aqueous solution , cottonseed , hydrochloric acid , organic chemistry , biochemistry , food science
Summary The “free” gossypol of cooked cottonseed meats is composed of gossypol and of “gossypol‐like pigments,” which are soluble in 70% aqueous acetone. The “gossypol‐like pigments” may account for 30 to 100% of the “free” gossypol as determined by the A.O.C.S. method. Thorough comminution, followed by prolonged cooking, results in reduction of all the pigments in cotton‐seed meats. “Free” gossypol is not completely eliminated, but the gossypol level, as determined by the benzene transfer method, may be reduced to zero. “Gossypol‐like pigments” are converted into gossypol by the action of hot aqueous hydrochloric acid. Good agreement is observed between the data for “total” gossypol, as determined through the use of the A.O.C.S. oxalic acid method and through the use of hot aniline.