Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA)
Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively reta...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Dassow, John A. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1949 |
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| Schlagwörter: |
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| Anmerkung: |
© The American Oil Chemists’ Society 1949 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists’ Society - Springer-Verlag, 1947, 26(1949), 9 vom: Sept., Seite 475-479 |
|---|---|
| Übergeordnetes Werk: |
volume:26 ; year:1949 ; number:9 ; month:09 ; pages:475-479 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02651471 |
|---|
| Katalog-ID: |
OLC2067976397 |
|---|
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| 245 | 1 | 0 | |a Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) |
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| 520 | |a Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. | ||
| 650 | 4 | |a Nordihydroguaiaretic Acid | |
| 650 | 4 | |a Accelerate Storage Test | |
| 650 | 4 | |a Extraneous Absorption | |
| 650 | 4 | |a Diene Number | |
| 650 | 4 | |a Yellow Mustard Seed | |
| 700 | 1 | |a Stansby, Maurice E. |4 aut | |
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10.1007/BF02651471 doi (DE-627)OLC2067976397 (DE-He213)BF02651471-p DE-627 ger DE-627 rakwb eng 660 VZ Dassow, John A. verfasserin aut Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) 1949 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1949 Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. Nordihydroguaiaretic Acid Accelerate Storage Test Extraneous Absorption Diene Number Yellow Mustard Seed Stansby, Maurice E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 26(1949), 9 vom: Sept., Seite 475-479 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:26 year:1949 number:9 month:09 pages:475-479 https://doi.org/10.1007/BF02651471 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 26 1949 9 09 475-479 |
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10.1007/BF02651471 doi (DE-627)OLC2067976397 (DE-He213)BF02651471-p DE-627 ger DE-627 rakwb eng 660 VZ Dassow, John A. verfasserin aut Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) 1949 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1949 Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. Nordihydroguaiaretic Acid Accelerate Storage Test Extraneous Absorption Diene Number Yellow Mustard Seed Stansby, Maurice E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 26(1949), 9 vom: Sept., Seite 475-479 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:26 year:1949 number:9 month:09 pages:475-479 https://doi.org/10.1007/BF02651471 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 26 1949 9 09 475-479 |
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10.1007/BF02651471 doi (DE-627)OLC2067976397 (DE-He213)BF02651471-p DE-627 ger DE-627 rakwb eng 660 VZ Dassow, John A. verfasserin aut Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) 1949 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1949 Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. Nordihydroguaiaretic Acid Accelerate Storage Test Extraneous Absorption Diene Number Yellow Mustard Seed Stansby, Maurice E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 26(1949), 9 vom: Sept., Seite 475-479 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:26 year:1949 number:9 month:09 pages:475-479 https://doi.org/10.1007/BF02651471 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 26 1949 9 09 475-479 |
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10.1007/BF02651471 doi (DE-627)OLC2067976397 (DE-He213)BF02651471-p DE-627 ger DE-627 rakwb eng 660 VZ Dassow, John A. verfasserin aut Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) 1949 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1949 Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. Nordihydroguaiaretic Acid Accelerate Storage Test Extraneous Absorption Diene Number Yellow Mustard Seed Stansby, Maurice E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 26(1949), 9 vom: Sept., Seite 475-479 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:26 year:1949 number:9 month:09 pages:475-479 https://doi.org/10.1007/BF02651471 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 26 1949 9 09 475-479 |
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10.1007/BF02651471 doi (DE-627)OLC2067976397 (DE-He213)BF02651471-p DE-627 ger DE-627 rakwb eng 660 VZ Dassow, John A. verfasserin aut Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) 1949 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The American Oil Chemists’ Society 1949 Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. Nordihydroguaiaretic Acid Accelerate Storage Test Extraneous Absorption Diene Number Yellow Mustard Seed Stansby, Maurice E. aut Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 26(1949), 9 vom: Sept., Seite 475-479 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:26 year:1949 number:9 month:09 pages:475-479 https://doi.org/10.1007/BF02651471 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_70 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4315 AR 26 1949 9 09 475-479 |
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Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) |
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(DE-627)OLC2067976397 (DE-He213)BF02651471-p |
| title_full |
Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) |
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Dassow, John A. |
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Journal of the American Oil Chemists’ Society |
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Journal of the American Oil Chemists’ Society |
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1949 |
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Dassow, John A. Stansby, Maurice E. |
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Dassow, John A. |
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10.1007/BF02651471 |
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660 |
| title_sort |
stabilization of vitamin a in halibut liver oil with nordihydroguaiaretic acid (ndga) |
| title_auth |
Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) |
| abstract |
Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. © The American Oil Chemists’ Society 1949 |
| abstractGer |
Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. © The American Oil Chemists’ Society 1949 |
| abstract_unstemmed |
Summary The gradual destruction of vitamin A in fish liver oils stored under oxidizing conditions occurs simultaneously with the oxidation of the oil and may be taneously with the oxidation of the oil and may be correlated with the increase of the peroxide number. Antioxidants which effectively retard the oxidation of the oil are also effective in the stabilization of the vitamin A content. The effectiveness of various concentrations of NDGA with and without added synergists was determined in halibut liver oil using a modified Swift stability procedure at 97.7°C. and at 80°C. Accelerated storage tests at 25°C. were also made. Wheeler peroxide numbers and spectrophotometric vitamin A were determined at intervals. Use of NDGA at 0.1 to 0.5% level without added synergist did not give effective protection at 97.7°C. but did at the lower temperature. NDGA was more effective at all temperatures if a synergist as citric or ortho-phosphoric acid was added; however the relative effectiveness appeared to increase markedly with the lowering of the oxidation temperature. At lower temperatures the increased efficiency of NDGA with synergists permitted concentrations of less than 0.1% NDGA for effective stabilization. A loss of 50% vitamin A was associated with a peroxide value from 40 to 55. Undesirable effects in the oil, due to the addition of the antioxidant, were at a minimum below concentrations of 0.3%. © The American Oil Chemists’ Society 1949 |
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9 |
| title_short |
Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic acid (NDGA) |
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