Extraction lipid chemical properties

Organosulfur compounds present inAllium vegetables, which are either lipid or water soluble, are considered responsible for the beneficial effects of these herbs. Garlic derivatives generally have a thioallyl moiety, whereas onion extracts contain a thiopropyl group with somewhat different chemical properties [14]. 

Soybeans and soybean products contain high levels of protein, carbohydrates, and lipids (Table 11.6.1). As minor components of complex mixtures, isoflavones must first be separated from the bulk of the matrix constituents prior to analysis. Efficient extraction methods for isoflavones should account for their diverse structures, chemical properties, and the food matrix of which they are constituents. This unit describes a practical way of extracting isoflavones from soybean products in their natural forms using readily available solvents and laboratory equipment. 

The analysis of organohalogen substances (OHS) in biological samples includes extraction of the OHS and the lipids from the matrix, removal of the lipids, separation of various classes of OHS and finally, detection and quantification. As pointed out above, PCNs have physical and chemical properties similar to the PCBs and the methods used to analyze PCBs and PCNs are therefore rather similar. 

Influence of Nonpolar Solvent. The influence of various solvents on the physical and chemical properties of corneum has been studied widely (70, 71) with particular interest in their influence on water binding. In addition to the extraction of lipids by the nonpolar solvents, the samples are subsequently more susceptible to further damage by water. Extracted samples have lowered water-binding affinity and altered mechanical behavior (9, 70). Lipid-soluble materials removed by nonpolar solvents perform a protective role in preventing the loss of water-soluble components responsible for the water binding at high relative humidities. 

Table III gives the physical and chemical properties of the M. oleifera oil. Some of the properties of the oil depend on the extraction medium. The M oleifera oil is liquid at room temperature and pale-yellow in colour. Electronic nose analysis shows that it has a flavor similar to that of peanut oil. The melting point estimated by differential scanning calorimetry is 19°C (15). The chemical properties of the oil depicted in Table III below are amongst the most important properties that determines the present condition of the oil. Free fatty acid content is a valuable measure of oil quality. The iodine value is the measure of the degree of unsaturation of the oil. The unsaponifiable matter represents other lipid- associated substances like, sterols, fat soluble vitamins, hydrocarbons and pigments. The density, iodine value, viscosity, smoke point and the colour of Moringa oil depends on the method of extraction, while the refractive index does not. Varietal differences are significant in all physical characteristics apart from refractive index and density (2). The heating profile of the M. oleifera seed oil using the differential scanning calorimetry (DSC) conventional scan rate shows that there is one major peak B and, two small shoulder peaks A and C...

Standard procedures were followed for isolation of the toxic principles from mycelium of FA 120. A methylene chloride extract of the freeze-dried hyphae was initially partitioned between hexane and aqueous methanol to separate lipids from more polar material. Bio-assay-monitored chromatographic fractionation of the hexane-soluble material led to the isolation of a fraction (ca. 5% of the hyphal weight) which could account for much of the toxicity of the hyphae of FA 120 to spruce budworm larvae. The spectroscopic and chemical properties of this material were characteristic of the enniatins, a group of cyclic hexadepsipeptide ionophore antibiotics produced by several plant pathogenic Fusarium species, including F. lateritium... 

Supercritical CO2 extraction of AR or other phenolic lipids have been only sparcely reported (49,50). The solubility of a compound in a solvent depends on its physico-chemical properties. The ARs present in a crude extract, especially those with consecutive number of carbon atoms in the acyl chain (e.g. Cis and Ci7 homologues in rye alkyiresorcinols) have very similar physico-chemical properties. Therefore, when supercritical CO2 is used, the separation of individual homologues from crude extracts still remains a challenge. Illustrative studies on the extraction of phenolic lipids by supercritical CO2 are given in the following sections. 

As everyone knows, plants have been used for centuries in herbalism, homeopathy, and aromatherapy because of their medicinal qualities. The long-term use of plants has led to recent observations about their antioxidant properties (1, 2). Many scientists have observed antioxidant activities in compounds derived from the volatile constituents (3, 4) and essential oil extracts - of plants. They have reported that ingestion of these volatile chemicals can prevent lipid peroxidation, which is associated with diseases such as cancer, leukemia, and arthritis. In the present study, analysis and antioxidative tests on the volatile extract isolated from a commercial beer were performed. Why did we choose beer We chose beer because... 

BCG is a viable strain of Mycobacterium bovis that has been used for immunization against tuberculosis. It has also been employed as a nonspecific adjuvant or immunostimulant in cancer therapy but has been successful only in intravesical therapy for superficial bladder cancer. BCG appears to act at least in part via activation of macrophages to make them more effective killer cells in concert with lymphoid cells in the cellular efferent limb of the immune response. Lipid extracts of BCG as well as nonviable preparations of Corynebacterium parvum may have similar nonspecific immunostimulant properties. A chemically defined derivative of the BCG cell wall, [Lys18]-muramyl dipeptide, has been licensed in Japan to enhance bone marrow recovery after cancer chemotherapy. 

Lipids are defined as water-insoluble compounds extracted from living organisms by weakly polar or nonpolar solvents. This definition is based on a physical property, in contrast to the definitions of proteins, carbohydrates, and nucleic acids, which are based on chemical structure. Consequently, the term lipid covers a structurally diverse group of compounds, and there is no universally accepted scheme for classifying lipids. 

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