KSIĄŻKI POWIĄZANE ZE SŁOWEM «CAROTENOL»
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1
Spectral Methods in Food Analysis: Instrumentation and ...
The carotenol mono- and bis-fatty acid esters fragmented by cleavage of the CIO
— Cl 1 bond with charge retention of the end group bearing the epoxide function
as well, but these esters underwent loss of the fatty acid side chain to give an ...
2
Vitamin Analysis for the Health and Food Sciences, Second ...
To evaluate presence of carotenol esters, ether extract were saponified, ambient,
3 h Add isozeaxanthin (IS) and P-apo-8'-carotenol. Extraction — see the previous
(yellow/orange vegetables) Microsorb Clg, 5|_im, 25 cm x 4.6 mm Mobile ...
Ronald R. Eitenmiller, W. O. Landen, Jr, Lin Ye, 2007
3
Algal Biomarkers and Their Metabolites in the Lower Food Web ...
spectra of carotenol fatty acid esters are relatively simple, in that the molecular
ion [M] usually occurs in the mass spectra with fragments corresponding to the
loss of fatty acids as neutral molecules [M-FA] (Quigguo et al. 2003, Tian et al.
2003).
4
The Biology of Mycoplasmas
to the outer hydroxyl group of the carotenol by the action of specific enzyme. In
this case the substrate is glucose to account for the existence and the turnover of
carotenyl glucoside. If the process is cation dependant the cation could be ...
5
Nutrition and Cancer Prevention
As may well be anticipated, as the number of the carbon atoms in the fatty acids'
straight chain of the carotenol esters are increased, the HPLC retention times of
these compounds on a C-1 8 reversed phase column also increase. Therefore ...
6
Singlet Oxygen, UV-A and Ozone
The dermal levels of carotenoids can be measured noninvasively by reflection
photometry, which was used to follow -carotene levels in skin after
supplementation.8 Xanthophylls carrying a hydroxyl group can occur as
carotenol fatty acid ...
7
Carotenoids Volume 5: Nutrition and Health
It appears that, for esters of the same carotenol the HPLC retention times of
carotenol fatty acid esters on a RP column increase as the number of carbon
atoms in the fatty acyl chain increases, but not in a uniform way. In gas-liquid ...
George Britton, Synnove Liaaen-Jensen, Hanspeter Pfander, 2009
8
Food Chemical Safety: Additives
8.8.2 Chemistry and usage The structures of four of the synthetic carotenoids (
beta-carotene, canthaxanthin, beta-apo-8'-carotenol, beta-apo-8'-carotenoic acid
) are shown in Fig. 8.2. By virtue of their conjugated double bond structure, they ...
9
Colour in Food: Improving Quality
The yellow beta-carotene was synthesized in 1950, followed by the orange beta-
8- carotenol in 1 962 and the red canthaxanthin in 1 964. A number of others
soon followed, methyl and ethyl esters of carotenoic acid, citraxanthin,
zeaxanthin, ...
10
Sedimentary Pigments as Biomarkers of Spatial and Seasonal ...
Chla: chlorophyll a, Phorbida: phaeophorbide a, Pphorbida: pyrophaeophorbide
a, Phytina: phaeophytin a, Pphytina: pyrophaeophytin a, CCE: carotenol chlorine
ester, Fuco: fucoxanthin, Hex: 19'hex-fucoxanthin, Chlf>: chlorophyll b, Chla/T ...
