VOLATILE ANTIOXIDANTS PRODUCED FROM HEATED CORN-OIL GLYCINE MODEL SYSTEM

被引：36

作者：

MACKU, C ^{[1
]}

SHIBAMOTO, T ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT ENVIRONM TOXICOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 11期

关键词：

D O I：

10.1021/jf00011a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The headspace volatiles collected from a mixture consisting of corn oil and glycine heated at 180-degrees-C were found to inhibit the aldehyde/carboxylic acid turnover using a newly developed antioxidation test. Among six column chromatographic fractions of the headspace extract, the fraction that contained 1-methylpyrrole and several of its 2-alkyl homologues was found to show a significant antioxidative effect. Authentic 1-methylpyrrole also exhibited antioxidative activity that increased with the presence of pyridine. The antioxidative strength (weight basis) of 1-methylpyrrole was comparable to that exhibited by alpha-tocopherol.

引用

页码：1990 / 1993

页数：4

共 24 条

[1] TOXICOLOGY AND BIOCHEMISTRY OF BUTYLATED HYDROXYANISOLE AND BUTYLATED HYDROXYTOLUENE [J].