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Nonenzymatic Oxidation of Linoleic Acid by Extracts of Tangerine Rag
Author(s) -
MARSHALL M. R.
Publication year - 1984
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.1365-2621.1984.tb13740.x
Subject(s) - chemistry , oxygen , ethylenediaminetetraacetic acid , linoleic acid , ultrafiltration (renal) , ethanol , chromatography , biochemistry , lipid oxidation , food science , inorganic chemistry , organic chemistry , fatty acid , chelation , antioxidant
Tangerine extracts consumed oxygen when incubated with linoleic acid. Most of the oxygen consumption was associated with the supernatant of a 76% ethanol cut. Boiling the extracts for 5 min reduced oxygen consumption by only 50%. Ultrafiltration caused a decline (80%) in oxygen consumption. Ethylenediaminetetraacetic acid (7 mM) reduced the rate of oxygen consumption in the reaction mixture. Cyanide (1 mM) completely inhibited the rate of oxygen consumption. The major lipid oxidation activity of tangering rag appears to be catalyzed by metals present in the extracts and is not enzymatic.