Journal of Agricultural and Food Chemistry p. 337 - 342 (1995)
Update date:2022-08-04
Topics:
Wu, Zecai
Robinson, David S.
Domoney, Claire
Casey, Rod
An HPLC method is discussed for the analysis of the products formed by the pea (Pisum sativum) lipoxygenase catalyzed oxidation of linoleic acid.The results demonstrate the feasibility of analyzing all of the hydroperoxides, hydroxides, and keto fatty acids in a single chromatographic step and show that it will be possible to analyze the product profile from the lipoxygenase activity contained in a portion of a seed, which will permit the remainder of the seed to be grown on for subsequent generations.The chemical structures of the products have been identified by HPLC analysis and GC-MS. Keywords: Lipoxygenase; hydroperoxides; chromatography
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