Effects of amino acids, sugars, and ascorbic acid on the stability of linoleic acid hydroperoxide in the water phase

Although lipid hydroperoxides are known to decrease food quality and safety , the stability of hydroperoxides in foods has hardly been investigated. We examined HPOD decomposition by kinetic means with or without various food components. Most amino acids, especially lysine, arginine and tryptophan, s tabilized HPOD, while cysteine and ascorbic acid accelerated its decomposit ion. Sugars has little effect. According to activation energy calculations, it was found that the HPOD decomposition mechanism in reaction systems wit h various food components was similar to that in water.