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Antioxidants, Activators, and Inhibitors Affect the Enzymic Lipid Peroxidation System of Catfish Muscle Microsomes
Author(s) -
EUN JONGBANG,
HEARNSBERGER JAMES O.,
KIM JIN M.
Publication year - 1993
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.1365-2621.1993.tb03214.x
Subject(s) - lipid peroxidation , chemistry , antioxidant , ferrous , biochemistry , ferric , ethoxyquin , sodium ascorbate , food science , ascorbic acid , inorganic chemistry , organic chemistry
Various promoters and inhibitors of enzymic lipid peroxidation in catfish were investigated. At 100 ppm BHA, BHT, NDGA, TBHQ, PG, EDTA, STPP, TDPA, THBP, and ethoxyquin completely inhibited lipid peroxidation activity. Natural antioxidants, a‐tocopherol, P‐carotene, and rosemary powder, had moderate inhibitory effects. Sodium ascorbate and erythorbate at a concentration of 100 ppm activated lipid peroxidation; however, higher concenlrations of these antioxidants had inhibitory effects. Unlike ferric and ferrous ions, Cu ++ ions at 0.015 mM did not catalyze lipid peroxidation. Inorganic pyrophosphate and phosphate at 0.1 mM chelated ferric ion and inhibited lipid peroxidation.