University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Food

Classification: Food -> mayonnaise

Citations 2

"High Performance Liquid Chromatography And Post-column Derivatization With Diphenyl-1-pyrenylphosphine For Fluorimetric Determination Of Triacylglycerol Hydroperoxides"
J. Chromatogr. A 1992 Volume 596, Issue 2 Pages 197-202
Kazuaki Akasaka, Setsu Ijichi, Kenji Watanabe, Hiroshi Ohrui and Hiroshi Meguro*

Abstract: Butter, margarine and mayonnaise were diluted with water and extracted (x 2) with CHCl3 - methanol (2:1). The combined extracts were diluted with CHCl3 and subjected to HPLC on (a) a column (15 cm x 4.6 mm) of TSK-gel ODS 80Tm (5 µm) with a mobile phase (0.6 mL min-1) of methanol - 1-butanol (9:1) or (b) a column (15 cm x 4.6 mm) of Develosil Ph-5 phenyl column (5 µm) with a mobile phase (0.6 mL min-1) of methanol - water (19:1). In both instances, the eluent was mixed with a solution of 3 mg of diphenyl-1-pyrenylphosphine in 400 mL of methanol - acetone (3:1) pumped at 0.3 mL min-1 and the mixture was passed through a coil (20 m x 0.5 mm) at 80°C before fluorimetric detection at 380 nm (excitation at 352 nm). Calibration graphs were rectilinear for 2 to 1000 pmol of monohydroperoxides; there was no interference from dialkyl peroxides, unoxidized fatty acids, hydroxy acids or their esters. Column (a) was useful for separation of individual monohydroperoxides and column (b) was useful for their total determination as a class. The method was also be applied to the analysis of vegetable oils which were diluted with CHCl3 and subjected to HPLC as above.
Triacylglycerol hydroperoxide HPLC Fluorescence Post-column derivatization Interferences

"Highly Sensitive Flow Injection Analysis Of Lipid Hydroperoxides In Foodstuffs"
Biosci. Biotechnol. Biochem. 1996 Volume 60, Issue 11 Pages 1772-1775
AKASAKA Kazuaki TAKAMURA Tomoko OHRUI Hiroshi MEGURO Hiroshi HASHIMOTO Kenichi

Abstract: Edible oil, butter, margarine and mayonnaise samples were extracted with methanolic 50% butan-l-ol (details given). Portions (1-50 µL) of the extracts were injected into a carrier stream (0.8 ml/min) of methanolic 50% butan-l-ol, which merged a stream (0.3 ml/min) of 7.5 µg/ml diphenyl-l-pyrenylphosphine (reagent) in carrier solution containing 0.5 µg/ml 2,6-di-t-butyl-p-cresol, passed through a stainless-steel reaction coil (30 m x 0.5 mm i.d.) at 80°C then through a similar cooling coil (50 cm x 0.5 mm i.d.) prior to fluorimetric detection for lipid hydroperoxides at 380 nm (excitation at 352 nm). A second FIA system was also used which had a carrier stream flowing at 0.7 ml/min, a 30 µg/ml reagent stream flowing at 0.6 ml/min and a 50 m reaction coil. All other details were the same. For the first system the calibration graph was linear from 2-201 pmol trilinolein hydroperoxides (I), the detection limit was 2 pmol I and the RSD (n = 8) were 1.7-3.2%. For the second system, the calibration graph was linear from 0.4-79 pmol I, the detection limit was 0.2 pmol I and the RSD (n = 8) were 1.9-3.8%. Samples could be analyzed every 2 minutes, and results from both systems correlated well with those obtained by a batch method. Recoveries were 91.8-102%.
Lipids Hydroperoxide, lipid Trilinolein hydroperoxide Sample preparation Fluorescence Heated reaction Method comparison