14C-sorbic acid distribution in the aqueous and non-aqueous extracts of cooked millet dough (fura)
Titel:
14C-sorbic acid distribution in the aqueous and non-aqueous extracts of cooked millet dough (fura)
Auteur:
Jideani, V. A. Wedzicha, B. L.
Verschenen in:
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paginering:
Jaargang 12 (1995) nr. 2 pagina's 161-166
Jaar:
1995-03
Inhoud:
Millet flour was used to prepare the West African food, fura, preserved with sorbic acid. The lipid and protein fractions which appeared to bind sorbic acid or its degradation products were identified with the help of 14C-sorbic acid. Fractionation of the lipids and proteins from fura showed the 14C to be associated with the petroleum spirit crude fat extract (28 ± 5%), the water-soluble (6.2 ± 0.7%), the ethanol-soluble (4.5 ± 0.7%), the salt-soluble (3.5 ± 0.6%) and the acetic acid-soluble components (0.9 ± 0.3%). Dialysis of the ethanol-, salt- and acetic acid-soluble fractions suggested that 14C activity tended to be associated with the low molecular weight components of these fractions.
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