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Evaluation of Lipid Oxidation in Plant Tissues
Author(s) -
RHEE KI SOON,
WATTS BETTY M.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01921.x
Subject(s) - oxidizing agent , lipid oxidation , food science , chemistry , substrate (aquarium) , fatty acid , biochemistry , biology , organic chemistry , antioxidant , ecology
SUMMARY Essential to application of the TBA test to plant tissues as a measure of prior lipid oxidation is inactivation of lipoxidase in the blending procedure by a strong acid. The production of TBA‐reactive material during blending without acid may give a useful measure of the “lipid oxidation potential” of vegetable materials, as affected by their content of lipoxidase, substrate and antioxidants. Comparative data are presented on fatty acids and lipoxidase in dried Blackeye and Green (Burpee's blue bantam) peas, and the data are related to the TBA values in blending of these peas. Wide distribution of lipoxidase in vegetables and fruits has been demonstrated. Among the materials analyzed, the extracts of roots, tubers, botanical fruits with edible seed portion, and seeds usually showed a high lipid‐oxidizing activity. Comparing families, the extracts of many vegetables belonging to Leguminosae, Solanaceae, and Cruciferae had relatively higher activity.