Effects of Amino Acids, Sugars, and Ascorbic Acid on the Stability of Linoleic Acid Hydroperoxide in the Water Phase | Zendy

Tamako Nishiike | Zendy; Jun Ichikawa | Zendy; Noriko KIKUGAWA | Zendy; Hitoshi Takamura | Zendy; Teruyoshi Matoba | Zendy

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Effects of Amino Acids, Sugars, and Ascorbic Acid on the Stability of Linoleic Acid Hydroperoxide in the Water Phase

Author(s) -

Tamako Nishiike,

Jun Ichikawa,

Noriko KIKUGAWA,

Hitoshi Takamura,

Teruyoshi Matoba

Publication year - 1999

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.63.1997

Subject(s) - ascorbic acid , chemistry , decomposition , tryptophan , food science , amino acid , arginine , linoleic acid , food additive , cysteine , lysine , biochemistry , organic chemistry , enzyme , fatty acid

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, stabilized HPOD, while cysteine and ascorbic acid accelerated its decomposition. Sugars has little effect. According to activation energy calculations, it was found that the HPOD decomposition mechanism in reaction systems with various food components was similar to that in water.

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