2002
DOI: 10.1021/jf020086a
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Conjugated Linoleic Acid Isomers Differ in Their Free Radical Scavenging Properties

Abstract: Conjugated linoleic acid (CLA) isomers were investigated for free radical scavenging properties against the stable 2,2-diphenyl-1-picryhydrazyl radical (DPPH(*)) by electron spin resonance (ESR) spectrometry and spectrophotometric methods. ESR measurements confirmed that both c9,t11-CLA and t10,c12-CLA directly reacted with and quenched DPPH radicals, whereas spectrophotometric analysis demonstrated that c9,t11-CLA and t10,c12-CLA differed in their kinetic and thermodynamic properties in reacting with DPPH rad… Show more

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Cited by 68 publications
(48 citation statements)
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“…Fatty acid methyl esters were prepared from the hexaneextracted oils using a previously described laboratory method [9]. Fatty acid compositions were analyzed using a Shimadzu GC-2010 with a flame ionization detector and a Shimadzu AOC-20i autosampler (Shimadzu, Columbia, MD).…”
Section: Fatty Acid Compositionmentioning
confidence: 99%
“…Fatty acid methyl esters were prepared from the hexaneextracted oils using a previously described laboratory method [9]. Fatty acid compositions were analyzed using a Shimadzu GC-2010 with a flame ionization detector and a Shimadzu AOC-20i autosampler (Shimadzu, Columbia, MD).…”
Section: Fatty Acid Compositionmentioning
confidence: 99%
“…The soybean oil was prepared for gas chromatography (GC) analysis according to a previously described procedure [16]. The soybean oil was saponified and methylated to form fatty acid methyl esters (FAME).…”
Section: Fatty Acid Compositionmentioning
confidence: 99%
“…Lactic acid bacteria isolated from dairy environment were found able to produce bioactive compounds, such as conjugated linoleic acid (CLA) and g-aminobutyric acid (GABA) (Settanni and Moschetti, 2010). CLA have been proposed to possess a number of putative health promoting activities (Pariza et al, 1979(Pariza et al, , 2001Ryder et al, 2001;Yang and Cook., 2003;Yu et al, 2002). GABA is produced by LAB through the decarboxylation of glutamate and since the caseins are rich in glutamate which is released by the proteolytic action, the decarboxylation of glutamate to GABA can have an important effect on the formation of eyes in cheese (Zoon and Allersma, 1996).…”
Section: Introductionmentioning
confidence: 99%