| Autor: |
Müller M; Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany., Hogg M; Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany., Ulms K; Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany., Vetter W; Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany. |
| Abstrakt: |
Because of their antioxidant properties, furan fatty acids (furan-FAs) are valuable minor compounds with a widespread occurrence in all living matter. Unfortunately, pure standards are not readily available, because they usually contribute only 1% to the lipid fraction. A known exception of this is the milky fluid of Hevea brasiliensis, commonly known as latex, in which the furan-FA 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5) contributes about 90% to the triacylglycerides. In this study, we investigated the content of 9M5 in 30 different disposable latex gloves, which ranged from 0.7 to 8.2 mg/g of glove. The light degradability of 9M5 in latex gloves was investigated, and different amounts of 9M5 in disposable latex gloves were attributed to varying exposure time to light. Additionally, over 100 mg of the methyl or ethyl ester of 9M5 (purity of >98%) could be extracted from disposable latex gloves, employing cold extraction and silver ion chromatography. With this method, standards for the quantitation of furan-FAs are obtained easily and rapidly in all laboratories. |
