Effects of Amino Acids and Peptide on Lipid Oxidation in Emulsion Systems View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2012-03

AUTHORS

Eun Young Park, Yasushi Nakamura, Kenji Sato, Yasuki Matsumura

ABSTRACT

We investigated the effects of amino acids and peptide on lipid oxidation in emulsion systems. For comparative purposes, we also tested the antioxidant activity of ferulic acid, a typical phenolic antioxidant. Histidine and cysteine retarded lipid oxidation (the amount of thiobarbituric acid [TBA]-reactive substances reached approximately 13 and 18 μM after 7 days, respectively), whereas arginine, methionine, and tryptophan did not inhibit the progression of oxidation. Soy peptide also inhibited lipid oxidation. Ferulic acid was found to be the most effective suppressor of lipid oxidation (TBA-reactive substances were suppressed to <3 μM over 7 days). The antioxidant activities of soy peptide and ferulic acid were related to the purity of the emulsifier used. The radical scavenging activities of soy peptide and ferulic acid were closely related to their inhibitory effects on lipid oxidation. However, this was not the case for amino acids. Decreases in the turbidity of emulsions were closely related to increases in TBA values. More... »

PAGES

477-484

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11746-011-1940-7

DOI

http://dx.doi.org/10.1007/s11746-011-1940-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1000349091


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