Chemoselective benzoylations of 1,2-diols. Reactivity comparisons of reagents. Triphenylphosphine-benzoyl peroxide and triphenylphosphine-diethyl azodicarboxylate-benzoic acid

1988 ◽  
Vol 53 (10) ◽  
pp. 2300-2303 ◽  
Author(s):  
Anne M. Pautard ◽  
Slayton A. Evans
Keyword(s):  
Benzoic Acid ◽  
Benzoyl Peroxide ◽  
Diethyl Azodicarboxylate

scholarly journals Proximate composition and quantitative analysis of benzoyl peroxide and benzoic acid in the wheat flour samples: wheat flour quality

2019 ◽  
Author(s):  
Numrah Nisar ◽  
Faiza Mustafa ◽  
Arifa Tahira ◽  
Rashad Waseem Khan Qadri ◽  
Yaodong Yang ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Benzoic Acid ◽  
Benzoyl Peroxide ◽  
Wheat Flour ◽  
Proximate Composition ◽  
High Performance ◽  
Wheat Crop ◽  
Whole Wheat Flour ◽  
Whole Wheat

Background. Extensive milling processes have deprived wheat flour from essential nutrients. Objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour/SF) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BP; added as bleaching agent in the SF). Methods. Test samples included commercial soft flour samples purchased from the local supplier from different flour mills (with additives) and a control sample without additives was prepared by grinding the seeds harvested from wheat crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizer and insecticide. Benzoyl peroxide and Benzoic Acid quantification was performed through High Performance Liquid Chromatography Results. Results when compared with the whole wheat flour (WF; never received additives) indicated that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BP into BA soon after the exposure. Observed BA range (13.77 mg/g after 16hrs) in SF and exposure level assessment (44.3±1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. Results revealed superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA. KEYWORDS: Benzoyl peroxide; Benzoic acid; Soft Flour; Whole Wheat Flour; High Performance Liquid Chromatography

Gas Chromatographic Measurement of Benzoyl Peroxide (as Benzoic Acid) in Cheese

1974 ◽  
Vol 57 (3) ◽  
pp. 706-709
Author(s):  
Albert B Karasz ◽  
Frank DeCocco ◽  
John J Maxstadt
Keyword(s):  
Gas Chromatography ◽  
Benzoic Acid ◽  
Benzoyl Peroxide ◽  
Internal Standard ◽  
Chromatographic Determination ◽  
Ether Extract ◽  
Average Recovery ◽  
Flame Ionization ◽  
Chromatographic Measurement

Abstract Benzoyl peroxide bleach, added to cheese, is estimated by gas chromatographic determination of benzoic acid, its principal reduction product. Copper is added to the acidified ether extract of the cheese to reduce the residual bleach, and solvent partitioning and permanganate treatment are used for purification. The benzoic acid is transferred to chloroform containing lauric acid as an internal standard and determined by flame ionization gas chromatography, with a column containing 5% FFAP + 0.5% H3PO4 on Chromosorb W. The average recovery of added benzoyl peroxide was 82.0% and the standard deviation was 0.0128. The occurrence of benzoic acid of microbial origin in cheese poses a problem in accurately determining added benzoyl peroxide from the benzoic acid found in a sample.

scholarly journals Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e8788
Author(s):  
Numrah Nisar ◽  
Faiza Mustafa ◽  
Arifa Tahir ◽  
Rashad Qadri ◽  
Yaodong Yang ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Bulk Density ◽  
Benzoyl Peroxide ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
High Performance ◽  
Control Sample ◽  
Absorption Capacity ◽  
Exposure Level

Background Extensive milling processes have deprived wheat flour from essential nutrients. The objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour (SF)) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BPO; added as bleaching agent in the SF) by comparing the results with whole wheat flour (WF; never received any additives). Methods The samples included commercial SF purchased from the local supplier of different flour mills (who use BPO as additive) and a control sample without additives was prepared by grinding the seeds harvested from wheat (Triticum aestivum L.; Inqulab 91) crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizers and insecticides. Functional properties (including bulk density, water absorption capacity, oil absorption capacity, emulsifying activity, foaming capacity, least gelatinization concentration and gelatinization temperature) and proximate composition (including moisture content, ash contents, crude protein, gluten and starch contents) were determined and compared for all the samples. Benzoyl peroxide (BPO) and Benzoic Acid (BA) quantification was performed through High Performance Liquid Chromatography. Finally dietary intake was estimated for BPO and BA. Results Results showed that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BPO into BA soon after the exposure. Observed BA range (13.77 mg/g after 16 h) in SF and exposure level assessment (44.3 ± 1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. The results revealed the superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA.

Reactions of Aroyl Peroxides. V. Benzoyl peroxide with ferrocene

1958 ◽  
Vol 11 (4) ◽  
pp. 509 ◽  
Author(s):  
KH Pausacker
Keyword(s):  
Carbon Dioxide ◽  
Benzoic Acid ◽  
Benzoyl Peroxide ◽  
Benzene Solution

When ferrocene reacts with varying amounts of benzoyl peroxide in benzene solution, the iron in ferrocene is almost completely converted into ferric benzoate. The additional benzoyl peroxide apparently reacts with the cyclopentadienyl fragments forming benzoic acid and intractable material. As neither carbon dioxide nor diphenyl could be isolated from the reaction mixture, it would appear that ferrocene acts as an efficient " scavenger " for benzoyloxy radicals.

Sign in / Sign up

Export Citation Format

Share Document