|
KMID : 1007519960050030215
|
|
Food Science and Biotechnology
1996 Volume.5 No. 3 p.215 ~ p.219
|
|
|
Effect of Free Iron , Heme Pigments , and Iron Storage Proteins on the Oxidation of Lipids in Oil Emulsion
|
|
Kim, Soo Min
Ahn, Dong Uk/Sung, Sam Kyung
|
|
|
Abstract
|
|
|
|
The effects of prooxidants on lipid oxidation in oil emulsion prepared with 0.1 M malefic acid buffer (pH 6.5) were determined. Samples were prepared by addition of iron, heme pigments, iron storage proteins into oil emulsion. Ferrous ion (Fe^(2+)) reacted with ascorbate had higher thiobarbituric acid reactive substance (TBARS) values than those without ascorbate. However, ferric ion (Fe^(3+)) had significantly lower TBARS values than those of ferrous ion (Fe^(2+)). Although the amounts of total iron in hemoglobin (Hb) and myoglobin (Mb) were very low, Hb and Mb were very strong catalysts of lipid oxidation in oil emulsion. The bound irons in transferrin and ferritin had little catalytic effects on the oxidation of lipids in oil emulsion, compared to the control (p>0.05). The effects of iron sources reacted with either H₂O₂or H₂O₂+Fe^(2+) on lipid oxidation were not significantly different from each other in TBARS value (p>0.05), even though H₂O₂+Fe^(2+) contains more total iron than H₂O₂. Iron sources reacted with superoxide anion radical (O₂·￣) had slightly higher TBARS values than those reacted with xanthine oxidase (XOD). Hb and Mb reacted with O₂·￣ was the most powerful catalyst of lipid oxidation, although Hb and Mb reacted with O₂·￣ contained less total iron than Hb and Mb reacted with XOD. It could be concluded that the iron source that is important in the catalysis of lipid oxidation is the Fe^(2+) ion; neither the iron bound to transferrin or ferritin nor the central iron component in heme pigments had significant effects on the oxidation of lipids in The oil emulsion system.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|