CHOLESTEROL AUTOXIDATION INHIBITION VARIES AMONG SEVERAL NATURAL ANTIOXIDANTS IN AN AQUEOUS MODEL SYSTEM

被引：29

作者：

RANKIN, SA ^{[1
]}

PIKE, OA ^{[1
]}

机构：

[1] BRIGHAM YOUNG UNIV,DEPT FOOD SCI & NUTR,PROVO,UT 84602

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 03期

关键词：

CHOLESTEROL; AUTOXIDATION; ANTIOXIDANT; TOCOPHEROL;

D O I：

10.1111/j.1365-2621.1993.tb04349.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Inhibition of cholesterol autoxidation by several natural materials was examined in an aqueous meat model system at pH 5.50 and 80-degrees-C. Antioxidant effectiveness was measured using the induction period for 7-ketocholesterol. An industrial rosemary oleoresin, quercetin, myricetin and BHA (included for comparison) had no antioxidant properties for cholesterol. All tocopherol treatments delayed cholesterol oxidation. The gamma- and delta- treatments were most effective and alpha-tocopherol was least effective. No synergistic effects were observed with tocopherol blends. Antioxidants effective against unsaturated fatty acid autoxidation may not inhibit cholesterol autoxidation.

引用

页码：653 / &

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