Effect of oxidized lipid amino acid reaction products on the antioxidative activity of common antioxidants

摘要

The antioxidative activity of mixtures of oxidized lipid/amino acid reaction products (OLAARPs) and common antioxidants were evaluated to determine the role of OLAARP formation in the antioxidative activity observed for common antioxidants in foods, 1-(5-Amino-1-carboxypentyl)-pyrrole, 1-methyl-4-pentyl-1,4-dihydropyridine-3,5-dicarbaldehyde, N-(carbobenzyloxy)-1(3)-[1'-(formylmethyl)hexyl]-L-histidine dihydrate, 1-(N-2-(carbobenzyloxy)-L-lysyl)-2-[3'-carboxy-2'(E)-propen-1'-yl]-4-penty lpyridinium betaine, butylated hydroxytoluene, alpha-tocopherol, and mixtures of them were added at 50-200 ppm to soybean oil which was oxidized under air in the dark at 60 degrees C. Oil peroxidation was evaluated by the thiobarbituric acid-reactive substances (TBARS) assay. Both OLAARPs and common antioxidants increased the induction period of the oil and exhibited an additive effect when tested in mixtures. For most samples the percentage of synergistic efficiency was within the +/-20% range. These results suggest that the antioxidative activity observed for common antioxidants in protein-containing foods may be increased by the antioxidative activity of the OLAARPs produced during the oxidative process. [References: 22]