Results 181 to 190 of about 121,187 (259)

Green Recovery and Identification of Antioxidant and Enzyme Inhibitor Molecules from Pisco Grape Pomace by Targeted Effects Analysis Using Thin-Layer Chromatography, Bioassay, and Mass Spectrometry. [PDF]

Antioxidants (Basel)
Poblete J, Fernández-Martínez J, Aranda M, Quispe-Fuentes I.   +3 more
europepmc   +1 more source

Quantifying yeast lipidomics by high-performance thin-layer chromatography (HPTLC) and comparison to mass spectrometry-based shotgun lipidomics. [PDF]

Microb Cell
Meyer T, Knittelfelder O, Smolnig M, Rockenfeller P.   +3 more
europepmc   +1 more source

Two-Dimensional High-Performance Thin-Layer Chromatography with Bioautography for Distinguishing Angelicae Dahuricae Radix Varieties: Chemical Fingerprinting and Antioxidant Profiling. [PDF]

Plants (Basel)
Ku S, Park G, Jang YP.
europepmc   +1 more source

Design‐Driven Production of Soybean Oil‐Based Structured Fats as Potential Substitutes for Palm‐Based Fats

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa, Silvana Martini, Casimir C. Akoh   +2 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Increasing Analytical Quality by Designing a Thin-Layer Chromatography Scanner Method for the Determination of the Radiochemical Purity of Radiopharmaceutical Sodium Iodide ¹³¹I Oral Solution. [PDF]

Molecules
Vasquez-Huaman M, Castro-Luna A, Ramos-Cevallos NJ, Ramos-Perfecto D, Alcarraz-Curi M, Segura-Vasquez J, Cáceres-Antaurco D.   +6 more
europepmc   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Revisiting Securidaca longipedunculata Seed Oil: Applying NMR and Mass Spectroscopy to Confirm the Presence of 2‐Acetyl‐1,3‐Diacyl–sn‐Glycerols and Conjugated Hydroxydienoic Fatty Acids

Journal of the American Oil Chemists' Society, EarlyView.
The manuscript confirms and expands on previous reports concerning the presence of unusual conjugated hydroxydienoic fatty acids and acetyl‐TAG in the seed oil of Securidaca longipedunculata. The location of acetate only at sn‐2 of TAG was conclusively shown by high resolution NMR and hydroxy seed fatty acids are characterized.
Mark A. Smith, Jianfeng Zhu, Jin‐Yue Sun   +2 more
wiley   +1 more source

African Under-Utilized Medicinal Leafy Vegetables Studied by Microtiter Plate Assays and High-Performance Thin-Layer Chromatography-Planar Assays. [PDF]

Molecules
Oresanya IO, Orhan IE, Heil J, Morlock GE.   +3 more
europepmc   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source