J. Van der Veen

The lipids of krill (Euphausia species) and red crab (Pleuroncodes planipes)

The composition of the lipids of two samples of krill and one of “red crab” was determined by thin layer, column and gas chromatographic procedures. A large number of unusual fatty acids were present.

Comparison of antioxidant activities of tocol and its methyl derivatives

In tests with purified menhaden oil at 37C and with squalene at 37C and 50C, unsubstituted tocol, 7,8-dimethyl tocol (γ-tocol), and 8-methyl tocol (σ-tocol) were superior antioxidants to 5,7-dimethyl tocol and 5,7,8-trimethyl tocol (α-tocol). In contrast to previous reports, there were no differences in the order of the activities of the tocopherols at different temperatures.

Aliphatic hydroxylamines as lipid antioxidants

It was previously noted that N,N-dioctylhydroxylamine is formed from the oxidation of trioctylamine in oxidizing fats and that N,N-dioctyl- and N,N-diethylhydroxylamine preparations have antioxidant activity. In this paper we summarize some additional observations with these and some other N-substituted hydroxylamines. ESR spectra indicate that nitroxides are present in oxidized preparations of hydroxylamines. Since some stable nitroxides have been shown to be exceptionally effective antioxidants, we hypothesize that the antioxidant effectiveness of the hydroxylamines is accounted for by their conversion to nitroxides during the inital stages of oxidation.

Comparison of column chromatographic methods for the quantitative determination of mono- and digalactodiglycerides in fresh alfalfa (Medicago sativa)

Three column chromatographic procedures for separating and recovering the galactolipids in fresh alfalfa extracts were compared. Silicic acid chromatography yielded pure fractions by thin-layer chromatography, infrared absorption, and chemical analysis. The carbon-Celite column gave the highest yield of monogalactodiglyceride. Of the 1.2% total lipids of fresh alfalfa, approximately 12% was monogalactodiglyceride and 8% was digalactodiglyceride. Linolenic acid accounted for about 90% of the total fatty acids in these components.