Effects of Air, Ozone, and Nitrogen Dioxide Exposure on the Oxidation of Corn and Soybean Lipids

Roger I. Brooks, A. Saari Csallany

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

This study was conducted to determine the oxidative effects induced by exposure of corn and soybean seeds to air, nitrogen dioxide (NO2), and ozone (O3). Whole, halves, and ground samples of soybean seeds and whole corn kernels were exposed to air, 15 ppm NO2, or 1.5 ppm O3 continuously for 100 h at room temperature. Lipid oxidation was measured by polyunsaturated fatty acid (PUFA) and tocopherol destruction and formation of fluorescent lipofuscin-like pigments. Exposure of whole soybean and corn seeds to air, 15 ppm NO2, or 1.5 ppm O3 was found to induce no PUFA and tocopherol destruction and no formation of lipofuscin-like pigments. Tocopherol and PUFA destruction and lipofuscin-like pigment formation were detected in samples of soybean seed halves exposed to 15 ppm NO2 or 1.5 ppm O3; however, only tocopherol destruction occurred in soybean halves exposed to air. Ground soybean samples exposed to air, 15 ppm NO2, or 1.5 ppm O3 incurred the greatest PUFA and tocopherol destruction and lipofuscin-like pigment formation.

Original languageEnglish (US)
Pages (from-to)1203-1209
Number of pages7
JournalJournal of agricultural and food chemistry
Volume26
Issue number5
DOIs
StatePublished - Jan 1 1978

Fingerprint

Nitrogen Dioxide
Tocopherols
Ozone
nitrogen dioxide
Lipofuscin
Soybeans
ozone
Zea mays
tocopherols
Unsaturated Fatty Acids
Pigments
Air
oxidation
Seed
soybeans
Lipids
air
Oxidation
corn
polyunsaturated fatty acids

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Effects of Air, Ozone, and Nitrogen Dioxide Exposure on the Oxidation of Corn and Soybean Lipids. / Brooks, Roger I.; Csallany, A. Saari.

In: Journal of agricultural and food chemistry, Vol. 26, No. 5, 01.01.1978, p. 1203-1209.

Research output: Contribution to journalArticle

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