scholarly journals An Annulation Reaction for the Synthesis of Cross-Conjugated Triene-Containing Hydroindanes from Acyclic Precursors

2014 ◽  
Vol 16 (19) ◽  
pp. 5144-5147 ◽  
Author(s):  
Xiayun Cheng ◽  
Glenn C. Micalizio
Keyword(s):  
Conjugated Triene

IDENTIFICATION OF CONJUGATED TRIENE FATTY ACIDS IN CERTAIN SEED OILS

1962 ◽  
Vol 40 (11) ◽  
pp. 2078-2082 ◽  
Author(s):  
C. Y. Hopkins ◽  
Mary J. Chisholm
Keyword(s):  
Fatty Acid ◽  
Eleostearic Acid ◽  
Octadecatrienoic Acid ◽  
Seed Oils ◽  
Punicic Acid ◽  
Calendula Officinalis ◽  
Conjugated Fatty Acid ◽  
Mild Conditions ◽  
Conjugated Triene ◽  
Major Acid

Seed oils were hydrolyzed under mild conditions and the major conjugated fatty acid of each oil was isolated and identified. In two families, species which were closely related botanically contained different but isomeric acids. Thus, in the Bignoniaceae, Jacaranda chelonia had cis trans,cis-8,10,12-octadecatrienoic acid as a major acid while Catalpa speciosa had trans,trans,cis-9,11,13-octadecatrienoic acid. In the Cucurbitaceae, Momordica charantia had the ordinary cis,trans,trans-9,11,13-octadecatrienoic (α-eleostearic) acid while M. balsamina had cis,trans,cis-9,11,13-octadecatrienoic (punicic) acid. M. balsamina is a new and convenient source of punicic acid. α-Eleostearic acid was identified as a major acid in examples of Valerianaceae and Rosaceae. Further proof was obtained that the fatty acid of Calendula officinalis (Compositae) is trans,trans,cis-8,10,12-octadecatrienoic acid.

scholarly journals Jacaric Acid, a Linolenic Acid Isomer with a Conjugated Triene System, Reduces Stearoyl-CoA Desaturase Expression in Liver of Mice

2012 ◽  
Vol 61 (8) ◽  
pp. 433-441 ◽  
Author(s):  
Nahoko Shinohara ◽  
Junya Ito ◽  
Tsuyoshi Tsuduki ◽  
Taro Honma ◽  
Ryo Kijima ◽  
...  
Keyword(s):  
Linolenic Acid ◽  
Jacaric Acid ◽  
Conjugated Triene ◽  
Stearoyl Coa Desaturase

scholarly journals Quantifying Oxidized Lipids in Oven Fried and Deep Fried Potatoes: A Three-Way Analysis by LOI, Chemical Assays, and Lipidomics

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 789-789
Author(s):  
Traycie Williams ◽  
Paul Plummer ◽  
Mandy Blackburn ◽  
Timothy Garrett ◽  
Vasilis Vasiliou ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Fold Increase ◽  
Oxidized Lipids ◽  
Walnut Oil ◽  
Lipidomic Analysis ◽  
Funding Sources ◽  
Relative Value ◽  
Conjugated Triene ◽  
Fried Potatoes ◽  
Good Agreement

Abstract Objectives Standard chemical methods that determine oxidized lipids in foods are laborious and require toxic chemicals. Our goal was to develop a mathematical lipid oxidation index (LOI) to predict oxidized lipid content of oven fried (OF) and deep fried (DF) potatoes and compare it to standard chemical assays and redox lipidomic analyses. Methods We calculated the LOI value of each recipe using a mathematical formula which consisted of the parameters of 16 nutrients, time and temperature. Next, we OF and DF potatoes in soy, olive, and walnut oils and then extracted oil from the cooked potatoes using the modified Hara and Radin method. We assayed samples of each oil to quantify the conjugated diene (CD), conjugated triene (CT), peroxide (PV), acid (AV), and p-Anisidine (p-Ad) values. In addition, aliquots of each oil sample were sent to collaborators to determine the relative value of oxidized lipids by mass spectrometry and lipidomic informatics. Results Overall, the chemical assays demonstrated that oven frying promoted significantly more oxidation than deep frying. Potatoes OF in walnut oil had greater mean CD (24.1 ± 0.44 vs 19.45 ± 0.06), CT (16.43 ± 0.25 vs 15.67 ± 0.12), AV (0.29 ± 0.01 vs 0.14 ± 0.003), PV (361 ± 7.6 vs 200 ± 6.06), and p-Ad (0.50 ± 0.03 vs 0.14 ± 0.01) when compared to DF potatoes (P ≤ 0.05). This increase in lipid oxidation was not consistent for potatoes prepared with soy and olive oils. LOI predicted a two-fold increase in lipid oxidation in OF potatoes as compared to DF potatoes no matter the type of oil (soy: 308 vs 150; olive: 319 vs; walnut: 330 vs 161). Finally, lipidomic analysis revealed a similar trend in the relative amounts of total oxidized lipids in OF potatoes (soy oil: 24% vs 12%; olive oil: 22% vs 7%; walnut oil 31% vs 17%) and was used to tentatively annotate over 3000 unique oxidized lipids. Conclusions This preliminary study demonstrates that two of the three methods, LOI and lipidomic analysis, are in good agreement in quantifying lipid oxidation in OF and DF potatoes. However, the suboptimal agreement of the chemical assays suggests that the parameters of LOI require further examination. Funding Sources MP is funded by a grant from the Research Dietetic Practice Group (RDPG)/Sugar Association. TW is funded by the Regina Myers McClain Foundation at UCM for his work as a research assistant.

Extractives of Australian timbers. X. Autoxidation and other reactions of the conjugated side-chain of eberlin lactone. Isolation of a new isomer of ebelin lactone

1970 ◽  
Vol 23 (10) ◽  
pp. 2085 ◽  
Author(s):  
RA Eade ◽  
J Ellis ◽  
JS Shannon ◽  
HV Simes ◽  
JJH Simes
Keyword(s):  
Double Bond ◽  
Solid State ◽  
Osmium Tetroxide ◽  
Side Chain ◽  
Methyl Groups ◽  
Stepwise Manner ◽  
Terminal Double Bond ◽  
Conjugated Triene

The conjugated triene side-chain of ebelin lactone has been degraded in a stepwise manner using osmium tetroxide. A new isomer of ebelin lactone has been isolated from the sapogenin mixture and has been assigned the structure (9) in which the 25(26) double bond has the cis configuration. Autoxidation of ebelin lactone in the solid state yields a mixture from which three compounds have been isolated and identified; all three arise from oxidation of the side-chain at the terminal double bond and methyl groups.

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