Trans Fat formations of palm olein, currently the most common edible oil in the world, during different oxidation conditions resulted from prolonged thermal treatments were elucidated. When palm olein was heated at 180 C and exposed to air and daylight up to 16 days, trans fat increased from 0.22% to 0.36% in the first 5 days of heat treatment and then fluctuated around a value of 0.33%. Under...

Several structurally related anisidine and dibenzanthracene isomers were evaluated for genotoxic effects in the somatic w/w+ assay of Drosophila melanogaster employing insecticide-susceptible (IS) and insecticide-resistant (IR) tester strains. In addition, and in order to find whether or not at the genetic level a regulatory effect is found, crosses between ISxIR strains and IRxIS strains were ...

There are several means to measure the oxidation of edible oils, such as the acid value, the peroxide value, and the anisidine value. However, these means require large quantities of reagents and are time-consuming tasks. Therefore, a more convenient and time-saving way to measure the oxidation of edible oils is required. In this report, an edible oil condition sensor was fabricated by using si...

the oxidative stability of margarine supplemented with different concentrations of fennel (foeniculum vulgare) seed extract (fse) was compared to the synthetic antioxidants; butylated hydroxyanisole (bha) and butylated hydroxytoluene (bht) at legal concentrations. the experiment was carried out under accelerated storage conditions for 4 weeks employing peroxide value (pv), p-anisidine value (av...

The efect of soy protein isolate (SPI) on oxidation rate, changes in color and hardness, and microbiological aspect of chocolates during storage were studied. The Peroxide Value (PV) of the control and 5% showed SPI were highest in week 3 and decreased at the following week, while 10% SPI showed the lowest PV in week 10 as compared to the others. The Anisidine Value (A V ) of all chocolates sho...

methanolic extracts of five native species of salvia from the labiatae family were evaluated for antioxidant activity in low-erucic acid rapeseed oil using the schaal oven test at 60°c, with deterioration monitored by determination of peroxide value, conjugated diene content and p-anisidine value. the activity of the salvia extracts was compared with that of tbhq, ascorbyl palmitate, and extrac...

An aromatic amine, o-anisidine (2-methoxyaniline) and its oxidative counterpart, 2-nitroanisole (2-methoxynitrobenzene), are the industrial and environmental pollutants causing tumors of the urinary bladder in rats and mice. Both carcinogens are activated to the same proximate carcinogenic metabolite, N-(2-methoxyphenyl)hydroxylamine, which spontaneously decomposes to nitrenium and/or carbenium...

N-(2-methoxyphenyl)hydroxylamine is a human metabolite of the industrial and environmental pollutants and bladder carcinogens 2-methoxyaniline (o-anisidine) and 2-methoxynitrobenzene (o-nitroanisole). Here, we investigated the ability of hepatic microsomes from rat and rabbit to metabolize this reactive compound. We found that N-(2-methoxyphenyl)hydroxylamine is metabolized by microsomes of bot...

Subcomponent exchange transformed new high-spin FeII4L4 cage 1 into previously-reported low-spin FeII4L4 cage 2: 2-formyl-6-methylpyridine was ejected in favor of the less sterically hindered 2-formylpyridine, with concomitant high- to low-spin transition of the cage's FeII centers. High-spin 1 also reacted more readily with electron-rich anilines than 2, enabling the design of a system consist...