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Antioxidant Activity of Tocopherols and Ascorbic Acid
Author(s) -
REINTON RAGNHILD,
ROGSTAD ASTRI
Publication year - 1981
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.1365-2621.1981.tb15401.x
Subject(s) - chemistry , ascorbic acid , peroxide value , thiobarbituric acid , antioxidant , linoleic acid , tocopherol , food science , peroxide , incubation , lipoxygenase , chromatography , biochemistry , fatty acid , vitamin e , lipid peroxidation , organic chemistry , enzyme
A study was made of the inhibitory effect of the antioxidants α‐tocopherol, γ‐tocopherol and ascorbic acid on the lipoxygenase catalyzed oxygenatior of linoleic acid. Gas chromatography was used to measure unchanged fatty acid after varying incubation periods. The effect of the antioxidants was also determined from the traditional rancidity parameters, peroxide value and thiobarbituric value.