SYNERGISTIC ACTION OF VITAMIN-C AND AMINO-ACIDS ON VITAMIN-E IN INHIBITION OF THE LIPOPEROXIDATION OF LINOLEIC-ACID IN DISPERSE SYSTEMS

The synergistic effect of some amino acids (L-tryptophan, L-cysteine, L-alanine and glycine), glutathione, n-butylamine and of vitamin C on the antioxidant effect of vitamin E on the lipoperoxidation of linolei c acid in sodium dodecylsulphate micellar solutions and oil in water e mulsions was examined at pH 5.0 and 7.0. The antioxidant activity of v itamin E, measured by oxygen consumption, was similar in both emulsion s and micellar solutions. The addition of vitamin C produced only a sl ight synergistic effect at pH 5.0 and none, or a prooxidative effect, at pH 7.0. The amino acids studied exerted a synergistic effect only a t pH 5.0, and their effectiveness was partially related to their lipop hilicity. (C) 1997 Elsevier Science B.V.