Reference

Antithiamin activity of polyphenolic antioxidants

Antithiamin activity of polyphenolic antioxidants. Yang, Pei Fang; Pratt, Dan E. (Dep. Foods Nutr., Purdue Univ., West Lafayette, IN 47907, USA). J. Food Sci., 49(2), 489-92 (English) 1984. CODEN: JFDSAZ. ISSN: 0022-1147. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Two flavonoids, quercetin [117-39-5] and dihydroquercetin [480-18-2], and 2 cinnamic acid derivs. caffeic acid [331-39-5] and chlorogenic acid [327-97-9], were selected as being representatives of plant phenolic antioxidants. Tests of antioxidant activity showed the 2 flavonoids were more effective than the 2 cinnamic acid derivs. However, in thiamin [59-43-8] degrdn. tests, cinnamic acid derivs. showed a greater degrdn. of thiamin than did the flavonoids. The effect of caffeic acid on thiamin degrdn. was pH dependent. 480-18-2 and 117-39-5 are also in the experiment. The influence of phenolic compds. at pH 5.5 was extremely slight; the degrdn. of thiamin was considerably more rapid at pH 7 than at pH 5.5. Spectral and TLC analyses demonstrated that thiamin disulfide [67-16-3] was the major product of thiamin degrdn. created by phenolic oxidn. compds. .

Extraction of proteins and byproduct substances from sunflower oilcake

Extraction of proteins and byproduct substances from sunflower oilcake. Rakovskii, P. P.; Dementii, V. A.; Gorshkova, L. M.; Rubina, L. V.; Chaika, Z. A.; Krasil'nikov, V. N. (Khar'k. Fil., VNIIZha, Kharkov, USSR). Maslo-Zhir. Prom-st., (12), 6-8 (Russian) 1983. CODEN: MZPYAE. ISSN: 0025-4649. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Soly. of proteins, carbohydrates, and phenolic acids from sunflower cake, during extn. for food protein concn. manuf., was studied by varying the pH (1-13) and ionic strength of the extn. solns. (by changing NaCl concns.). Solubilities of N in water, 5% NaCl, and 0.25% Na2SO3 were min. at pH 3.8-4.5 and then increased with pH. A NaCl soln. extd. more proteins than water. Chlorogenic acid [327-97-9] and its deriv. and caffeic acid [331-39-5] accumulated in exts. at pH ￡8 and 10-13, resp. Carbohydrates were best extd. at pH 1, and then their soly. gradually decreased. With an increase in ionic strength, the soly. of carbohydrates decreased.