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Inhibition of Phosphatidylcholine Liposome Oxidation by Porcine Plasma
Author(s) -
FARAJI HABIBOLLAH,
DECKER ERIC A.
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.tb14636.x
Subject(s) - chemistry , antioxidant , hydrogen peroxide , lipid oxidation , liposome , hemoglobin , biochemistry
Porcine plasma inhibited iron‐catalyzed lipid oxidation at the pH range (5.5–7.0) and temperatures (4–37°C) commonly found in food. Increasing concentrations of frozen‐thawed plasma resulted in increased antioxidant activity until 100% inhibition was reached at 5.36 mg plasma protein/mL assay. In addition to iron, porcine plasma also inhibited hydrogen peroxide‐activated hemoglobin‐ and photoactivated riboflavin‐catalyzed lipid oxidation. The plasma partially lost antioxidant activity during refrigerator storage (4°C) after 8 days but not during frozen storage (−15°C) after 246 days. Dialyzing the plasma increased inhibition of iron‐catalyzed lipid oxidation 1.8‐fold higher than undialyzed plasma (1.5 mg plasma protein/mL).