Natural antioxidants produced in oxidized lipid amino acid browning reactions

被引：15

作者：

Alaiz, M ^{[1
]}

Zamora, R ^{[1
]}

Hidalgo, FJ ^{[1
]}

机构：

[1] CSIC, INST GRASA, E-41012 SEVILLE, SPAIN

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1995年 / 72卷 / 12期

关键词：

antioxidative activity; BHT; nonenzymatic browning reactions; oxidative stress; oxidized lipid amino acid reactions; propyl gallate; rancimat; 1-substituted-pyrroles; TBARS;

D O I：

10.1007/BF02577856

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

1-Substituted pyrroles (1 and 2) and 1-substituted 2-(1'-hydroxypropyl)pyrroles (3-5) were produced in reactions between a lipid peroxidation product, 4,5(E)-epoxy-2(E)-heptenal, and the amino acid lysine. The antioxidative activity of compounds 1-5 was studied. Oxidative stability was evaluated in refined soybean oil containing compounds 1-5, butylated hydroxytoluene (BHT), n-propyl gallate or L-lysine, at concentrations of 50-200 ppm. Oils were either oxidized at 60 degrees C and oxidation products determined by the thiobarbituric acid-reactive substances assay, or they were oxidized at 110 degrees C by the Rancimat method. Although both methods gave similar results, greater differences were observed at 60 degrees C than 110 degrees C. Addition of compounds 1-5, L-lysine, BHT, and propyl gallate sig significantly (P < 0.01) protected the oil against oxidation. The effectiveness order found was: L-lysine << compounds 3-4 compounds 1-2 < compound 5 approximate to BHT << propyl gallate.

引用

页码：1571 / 1575

页数：5

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