Tocopherols in the unsaponifiable matter of coffee bean oil
The unsaponifiable matter of coffee oil was fractionated by column chromatography. Thin-layer chromatography of the fractions indicated for the first time the presence of Ó-and ({DF} + {commaa})-tocopherol. They were identified by, UV, IR, NMR, and mass spectrometry. In oil of green coffee beans of different origin Ó-and ({DF} + {commaa})-tocopherol were found to be present in concentrations of 89-191 and 252-465 ¿g/g of oil, respectively
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
1977
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| Subjects: | BIOQUIMICA, GRANOS, COMPOSICION, ACEITES, CONTENIDO DE LIPIDOS, TOCOFEROLES, CROMATOGRAFIA, CAFE VERDE, ACEITES DE CAFE, COMPOSICION DEL GRANO, |
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| Summary: | The unsaponifiable matter of coffee oil was fractionated by column chromatography. Thin-layer chromatography of the fractions indicated for the first time the presence of Ó-and ({DF} + {commaa})-tocopherol. They were identified by, UV, IR, NMR, and mass spectrometry. In oil of green coffee beans of different origin Ó-and ({DF} + {commaa})-tocopherol were found to be present in concentrations of 89-191 and 252-465 ¿g/g of oil, respectively |
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