ALPHA-TOCOPHEROL AND ASCORBATE DELAY OXYMYOGLOBIN AND PHOSPHOLIPID OXIDATION IN-VITRO

Authors
YIN MC FAUSTMAN C RIESEN JW WILLIAMS SN
Citation
Mc. Yin et al., ALPHA-TOCOPHEROL AND ASCORBATE DELAY OXYMYOGLOBIN AND PHOSPHOLIPID OXIDATION IN-VITRO, Journal of food science, 58(6), 1993, pp. 1273-1276
Citations number
43
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
58
Issue
6
Year of publication
1993
Pages
1273 - 1276
Database
ISI
SICI code
0022-1147(1993)58:6<1273:AAADOA>2.0.ZU;2-O
Abstract
An oxymyoglobin liposome model was used to study the effects of alpha- tocopherol and/or ascorbate upon oxymyoglobin and lipid oxidation. Bot h oxidations were delayed (P<0.05) by increased concentrations of alph a-tocopherol alone and alpha-tocopherol/ascorbate relative to controls . The 14 muM alpha-tocopherol/140 muM ascorbate treatment resulted in greatest delay in both oxymyoglobin and lipid oxidation. Ascorbate alo ne delayed oxymyoglobin oxidation; effectiveness diminished as ascorba te increased. Ascorbate showed a prooxidant effect toward lipid oxidat ion which was unchanged in the presence of EDTA. Results support the h ypothesis that alpha-tocopherol retards lipid oxidation directly and O xyMb oxidation indirectly.