An insoluble α-Ketoglutarate salt coated onto an inert high surface area solid support prevents autoxidation of neat citrus oil

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2021-12-07 DOI:10.1002/ffj.3686
Michael J. Calandra, Ying Wang, Jeff Dodson, Joao Roberto Amador
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Abstract

Terpene hydroperoxides (THPs) have been reported to be skin sensitizers, so their elimination from citrus oils is desirable for consumer safety. Previously, we reported that treatment of citrus-based perfumes with pyruvic acid and α-ketoglutaric acid (AKG) or their salts was effective at removing existing THPs, measured by peroxide value (POV) titration. AKG salts, if soluble, were effective in neat citrus oil as well, but an insoluble AKG salt was only moderately effective. However, contact with an insoluble salt did prevent further autoxidation of the citrus oil. Herein, we report that coating an inert solid support with an insoluble AKG salt, made from either N-methyl diethanolamine or 1-[bis[3-(dimethylamino)propyl]amino]-2-propanol, produced an easily handled device for insertion into a container of citrus oil; the device was highly effective at maintaining a low POV in fresh orange oil for an extended storage period. Such devices offer a promising mode of preventing autoxidation in fresh citrus oil raw materials.

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不溶性α-酮戊二酸盐涂覆在惰性高表面积固体载体上,防止纯柑橘油自氧化
据报道,萜烯氢过氧化物(THPs)是皮肤致敏剂,因此从柑橘油中消除它们是为了消费者的安全。之前,我们报道了用丙酮酸和α-酮戊二酸(AKG)或它们的盐类处理柑橘类香水,可以有效去除现有的THPs,过氧化值(POV)滴定测定。AKG盐,如果可溶,在纯柑橘油中也有效,但不溶的AKG盐只有中等效果。然而,与不溶性盐接触确实阻止了柑橘油的进一步自氧化。在此,我们报告了用n -甲基二乙醇胺或1-[双[3-(二甲氨基)丙基]氨基]-2-丙醇制成的不溶性AKG盐涂覆惰性固体载体,生产了一种易于操作的装置,用于插入柑橘油容器;该装置在保持新鲜橙油的低POV并延长储存时间方面非常有效。这种装置为防止新鲜柑橘油原料的自氧化提供了一种有前途的模式。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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