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SURVEY OF FOOD INGREDIENT‐DDT REACTIONS UNDER THERMAL PROCESSING CONDITIONS
Author(s) -
RALLS JACK W.,
CORTES ANTONI
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02744.x
Subject(s) - chemistry , ingredient , nucleic acid , aqueous solution , chromatography , casein , food science , organic chemistry , biochemistry
Aqueous solutions or suspensions of single or multiple food ingredients were heated at 100°C for 2 hr with carbon–14 labeled DDT. Thin‐layer chromatography on alumina plates resolved the resulting mixtures into regions corresponding to R f values for five known transformation products or analogs of DDT. The radioactivity of each plate region was related to the quantity of each product formed. DDT is relatively stable in heated water or buffer solutions of pH 3 to 8 as shown by recoveries of DDT (98–100%); at pH 8.1, approximately 4% of DDE was formed. The compositional changes in radioactive DDT due to heating with water‐soluble vitamins, disphosphopyridine nucleotide, yeast nucleic acid, amino acids, peptides and casein were determined. The maximum reduction in DDT content of a suspension heated with a single component (cysteine hydrochloride) was 10%. A mixture of DDT with nine components heated for 2 hr produced a 20% reduction in DDT content.