Linoleic acid oxidation catalyzed by various amino acids and cupric ions in freeze‐dried model systems

Farag, R. S.; Osman, Shahrul Azmir; Hallabo, S. A. S.; Girgis, A. N.; Nasr, Alexandre

doi:10.1007/bf02665367

Cited by 16 publications

(7 citation statements)

References 6 publications

(3 reference statements)

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“…Ascorbic acid also exhibited only a slight stabilizing action but quercetin exhibited a strong protective effect. In freeze dried emulsions containing safflower oil or linoleic acid, amino acids, except cysteine have been reported to exhibit a slight antioxidant effect (Farag et a/., 1978;Riisom, Sims & Fioniti, 1980) but in aqueous emulsions, amino acids had both pro-and anti-oxidant effects (Marcuse, 1961;Farag et al, 1978;Riisom, Sims & Fionti, 1980).…”

Section: Resultsmentioning

confidence: 95%

“…It was observed that the rate of carotenoid destruction was significantly higher in blanched freeze-dried carrots than in unblanched freeze-dried carrots. However, in the conventional hot air drying process blanching is known to significantly enhance the stability of carotenoids during storage (Feinberg et al, 1964). Since in the freeze drying process, the carrots are first frozen and subsequently moisture is removed by sublimation, the effect of freezing before conventional hot-air drying on the stability of carotenoids during storage was investigated.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots

Arya

Natesan

Premavalli

et al. 1982

Int J of Food Sci Tech

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Freezing before conventional hot-air drying considerably improved the stability of carotenoids and lipids in dehydrated carrots. Freezing, however, did not influence the peroxidase activity, glycine, alanine, glutamic acid, aspartic acid, arginine and serine exhibited pro-oxidant effect while threonine and valine did not have a significant effect on @-carotene stability. Histidine, leucine, isoleucine, tryptophan, ascorbic acid and quercetin exhibited antioxidant effect on p-carotene degradation.

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Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots

Arya

Natesan

Premavalli

et al. 1982

Int J of Food Sci Tech

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show abstract

“…However, metal binding ability does not imply a protection against lipid oxidation. Amino acids, for example, may exhibit pro-oxidative effects in the presence of transition metals (17)(18)(19)(20). Therefore, the effect of Cu(II) on the rate of lipid oxidation in the presence of MRP or histidine, heated or not, was evaluated by a Rancimat measurement of the induction period.…”

Section: Resultsmentioning

confidence: 99%

Antioxidants from a heated histidine‐glucose model system. Investigation of the copper(II) binding ability

Bersuder

Hole

Smith

2001

J Americ Oil Chem Soc

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The metal binding ability of Maillard reaction products (MRP) was investigated by spectrophotometric monitoring for complex/chelate formation. In addition, the antioxidant activity of MRP, in the presence of Cu(II), was evaluated on a lipid model system consisting of sunflower seed oil/water (1:2). Results from the Rancimat test indicated a significant decrease in pro-oxidant ability of Cu(II) in the presence of MRP in contrast to histidine alone, whether heated or not. Results from the diphenylpicrylhydrazyl method showed that, in contrast to histidine (heated or not), the antiradical ability of MRP is reduced in the presence of Cu(II), but depends on the reaction time between MRP and Cu(II).

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“…The current study suggests that a thioether may be more effective than a thiol in preventing oil oxidation at frying temperatures. The strong activity of lysine, tryptophan, and arginine containing an extra amine group was explained by radical scavenging activity of the amine group and production of antioxidant compounds by reactions of the amine group with oxidized lipids (Choe & Min, ; Farag, Osman, HallaBo, Girgis, & Nasr, ).…”

Section: Resultsmentioning

confidence: 99%

Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid

Hwang

Winkler‐Moser

Liu

2019

Journal of Food Science

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Some amino acids have strong antioxidant activity in frying oil. This study aimed to obtain further information including antioxidant activity at different concentrations and interactions with rosemary extract, green tea extract, and ascorbic acid. Antioxidant activity of arginine, cysteine, lysine, methionine, and tryptophan was examined by increasing the concentration in soybean oil (SBO) at 180°C within the concentration range of 0 to 15 mM. These amino acids showed increased activity with increasing concentration without showing prooxidant activity at the given concentration range. Addition of 15 mM methionine did not inhibit the prooxidant activity of α-tocopherol at high concentrations in SBO while it significantly increased the activity at each concentration of α-tocopherol. Methionine showed an additive effect with a commercial rosemary extract while lysine had an antagonistic interaction in SBO at the total concentration of 5.5 mM. Mixtures of green tea extract and methionine did not show better activity than methionine alone in SBO and stripped SBO. (-)-Epigallocatechin gallate, the major active component in green tea, showed a synergistic effect with methionine in stripped SBO but there was no significant interaction effect in SBO. Although ascorbic acid had a synergistic effect with methionine in stripped SBO, it showed a significant antagonistic effect in SBO. Methionine had strong antioxidant activity in six other vegetable oils showing a moderate correlation (R 2 = 0.45 to 0.52) with the ratio of unsaturated fatty acids to saturated fatty acids indicating the effectiveness may be related to the fatty acid composition of oil.Practical Application: Some amino acid such as methionine and lysine showed stronger antioxidant activity than the leading commercial natural antioxidant, rosemary extract. These amino acids showed great potential as a natural antioxidant in frying. The price of food-grade L-methionine is generally lower than rosemary extract and green tea extract. This paper provides information on the concentration effect and interactions with currently used antioxidants such as tocopherols, rosemary extract, green tea extract, and ascorbic acid.

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Linoleic acid oxidation catalyzed by various amino acids and cupric ions in freeze‐dried model systems

Cited by 16 publications

References 6 publications

Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots

Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots

Antioxidants from a heated histidine‐glucose model system. Investigation of the copper(II) binding ability

Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid

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