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KMID : 0380619870190060471
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 6 p.471 ~ p.474
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Formation of Active Oxygens by Linoleic Acid Peroxidation
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박영호/Park, Yeung Ho
최수안/강진훈/김선봉/염동민/Choi, Su An/Kang, Jin Hoon/Kim, Seon Bong/Yeum, Dong Min
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Abstract
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The formation of superoxide anion (·O₂^_)and hydrogen peroxide (H₂O₂) during linoleic acid peroxidation were investigated in linoleic acid-aqueous system at 37℃. Superoxide anion was rapidly generated in the early stage of peroxidation, marked to 0.375 (absorbance at 560㎚) in the 12mM linoleic acid (POV below 80 millieq./㎏) incuhated for 1 day and then decreased with time-elapsed. Hydrogen peroxide was also rapidly generated in the early stage of peroxidation regardless of linoleic acid concentration. And, superoxide dismutase (SOD) and catalase greatly inhibited the formation of superoxide anion and hydrogen peroxide, respectively.
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KEYWORD
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