Vegetable-oxidation systems

Figure 10 summarizes some results of the lipid-oxidation system in basldlomycetes, leaves, fruits, vegetables, and cereals. It can be seen that there is a development with evolution and differentiation. The enzyme system is highly substrate specific to a (Z,Z)-1,4-pentadiene system converting linoleic- and linolenic acids into carbonyls and oxoacids which may undergo further isomerization (E3) and/or reduction (E4). Some of the components formed are very potent aromatics, pheromones, and wound hormones. Basidio-mycetes and Fungi produce (-)-1-octen-3-ol as their sensorial principle. 9-Oxodecanoic acid is known as queen substance and is the sex pheromone of honey bees. 

Figure 10. Lipid-oxidation system in basidiomycetes, leaves, fruits, vegetables,...

The performance of AOS vs. the other surfactants was tested with three foam boosters, namely, amide oxide (AO), lauryl myristic monoethanol amide (LMMEA), and coco diethanolamide (coco DEA) at 90 10 anionic/booster ratio. Blends were evaluated at 0.025% active, 41 °C, and 140 ppm vegetable shortening oil. The results in Fig. 21 show that AOS blends outperform the reference standard whereas the other blends were of equal or less performance. The AOS/LMMEA blend gave superior performance. It was further shown that the addition of a small amount of AES (10% on total actives) further enhanced the performance of the AOS system (see Fig. 22). AOS when formulated with AES and amide therefore has outstanding dishwashing performance and is an attractive candidate for use in formulating light-duty liquids. 

Olas and Wachowicz (2002) investigated the effects of tranx-resveratrol and vitamin C on oxidative stress in blood platelets. The level of 02 in control blood platelets and platelets incubated with resveratrol or vitamin C was recorded using a chemiluminescence method. On the other hand, Oh and others (2006) reported the x02 quenching activities of various freshly squeezed fruit and vegetable juices by measuring their inhibitory effects on the rubrene oxidation induced by x02 from disproportionation of hydrogen peroxide by sodium molybdate in a microemulsion system. 

In this system, choline formed by acetylcholinesterase is oxidized by choline oxidase and the hydrogen peroxide produced is determined using the luminol/peroxidase CL reaction. The sensor has been used for the analysis of Paraoxon and Aldicarb pesticides, with detection limits of 0.75 pg/L and 4 pg/ L, respectively. Recoveries in the range of 81-108% in contaminated samples of soils and vegetables were obtained. 

Flavor is one of the major characteristics that restricts the use of legume flours and proteins in foods. Processing of soybeans, peas and other legumes often results in a wide variety of volatile compounds that contribute flavor notes, such as grassy, beany and rancid flavors. Many of the objectionable flavors come from oxidative deterioration of the unsaturated lipids. The lipoxygenase-catalyzed conversion of unsaturated fatty acids to hydroperoxides, followed by their degradation to volatile and non-volatile compounds, has been identified as one of the important sources of flavor and aroma components of fruits and vegetables. An enzyme-active system, such as raw pea flour, may have most of the necessary enzymes to produce short chain carbonyl compounds. 

Isotretinoin, a retinoid, is available as in 10-mg, 20-mg, and 40-mg soft gelatin capsules for oral administration. Each capsule also contains beeswax, butylated hydroxy-anisole, edetate disodium, hydrogenated soybean oil flakes, hydrogenated vegetable oil, and soybean oil. Gelatin capsules contain glycerin and parabens (methyl and propyl), with the following dye systems 10 mg, iron oxide... 

PPO catalyses the dependent oxidation of phenolics to quinones. The secondary reactions of quinones lead to the formation of polymeric brown or black pigments, which are responsible for significant post-harvest losses of fruits and vegetables [72]. Finally, induced PPO activity consists of both systemic and localized components. Systemic induction of PPO in tissues in response to all types of injuries may represent a broad, defensive role for PPO in protection of juvenile tissues from subsequent attack by a broad spectrum of pathogens and pests [71]. 

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