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Effect of natural copper chelating compounds on the pro‐oxidant activity of ascorbic acid in steam‐cooked ground fish
Author(s) -
RAMANATHAN LALINI,
DAS NAGARATHAM P.
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01273.x
Subject(s) - ascorbic acid , chemistry , myricetin , gallic acid , quercetin , antioxidant , tbars , polyphenol , ellagic acid , food science , pro oxidant , flavonoid , lipid oxidation , rutin , pyrogallol , fisetin , biochemistry , lipid peroxidation , kaempferol
Summary The antioxidative effects of several natural polyphenolic substances on ascorbic acid‐induced lipid oxidation, measured as thiobarbituric acid‐reactive substances (TBARS) was studied in steam‐cooked ground fish. Those natural polyphenolic compounds that were potent antioxidants in the presence of ascorbic acid were also effective inhibitors of copper‐induced oxidation of ascorbic acid. the order of potency of the natural products was: tannic acid ∼ ellagic acid > myricetin > n‐Propyl gallate > fisetin > quercetin ° luteolin > gallic acid. It is likely that the potent flavonoids inhibited lipid oxidation in ascorbic acid pre‐treated cooked ground fish by reducing the rate of copper‐induced oxidation of ascorbic acid, thereby decreasing the production of free radicals. Flavonoids are able to exert antioxidative potential due to their free radical scavenging and metal chelating properties.