Premium
Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin
Author(s) -
TOYOSAKI TOSHIYUKI,
MINESHITA TAKESHI
Publication year - 1988
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.1365-2621.1988.tb07859.x
Subject(s) - riboflavin , antioxidant , chemistry , biochemistry , food science
We studied the antioxidant effects of protein‐bound riboflavin and free riboflavin using methyl linoleate in a water system in the dark. The protein‐bound riboflavin inhibited the formation of hydroperoxides. After exposure to light, the protein lost its antioxidant effect, which suggested that it was not the protein‐bound riboflavin but the riboflavin itself that had the antioxidant effect. These results showed that riboflavin inhibited the formation of hydroperoxides, which suggested that it did have an antioxidant effect.