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Sulfite‐Induced Oxidation and Browning of Linolenic Acid
Author(s) -
LAMIKANRA OLUSOLA
Publication year - 1982
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.1365-2621.1982.tb12937.x
Subject(s) - browning , chemistry , sulfite , butylated hydroxytoluene , linolenic acid , lipid oxidation , food science , fatty acid , glycine , biochemistry , organic chemistry , linoleic acid , antioxidant , amino acid
The oxidation and browning of linolenic acid during sulfite oxidation in 80% ethanol were measured by both oxygen uptake and spectrophotometric methods. The addition of a combination of Mn ++ and glycine accelerated sulfite oxidation, the fatty acid oxidation and its consequent browning. Butylated hydroxytoluene effectively inhibited the reactions, suggesting free radical involvement.