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Effect of Sodium Chloride on Pro‐oxidant Activity of Copper (II) in Peroxidation of Phospholipid Liposomes
Author(s) -
ARNOLD A.R.,
BASCETTA E.,
GUNSTONE F.D.
Publication year - 1991
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.1365-2621.1991.tb05327.x
Subject(s) - chemistry , copper , sodium , liposome , phospholipid , chloride , inorganic chemistry , lipid peroxidation , nuclear chemistry , copper(ii) chloride , antioxidant , biochemistry , membrane , organic chemistry
The effect of sodium chloride and copper sulfate on the peroxidation of pork phospholipid liposomes was investigated at various temperatures. At 4°C copper(II) was highly pro‐oxidant but its activity was reduced by addition of sodium chloride. The pro‐oxidant activity of copper(II) was lower at −8 and −20°C than at 4°C. At −8 and −20°C the activity of copper(II) was enhanced in presence of sodium chloride. It was demonstrated that sodium chloride controlled the copper ion concentration below 0°C and that copper(II) exhibited decreasing pro‐oxidant activity with increasing concentration between 0.91 and 45.5ppm.