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α‐Tocopherol and Ascorbate Delay Oxymyoglobin and Phospholipid Oxidation In Vitro
Author(s) -
YIN M.C.,
FAUSTMAN C.,
RIESEN J.W.,
WILLIAMS S.N.
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.tb06164.x
Subject(s) - tocopherol , chemistry , phospholipid , lipid oxidation , liposome , biochemistry , ascorbic acid , vitamin e , kinetics , antioxidant , chromatography , food science , membrane , physics , quantum mechanics
An oxymyoglobin liposome model was used to study the effects of α‐tocopherol and/or ascorbate upon oxymyoglobin and lipid oxidation. Both oxidations were delayed (P<0.05) by increased concentrations of α‐tocopherol alone and α‐tocopherol/ascorbate relative to controls. The 14 μ Mα‐tocopherol/140 μM ascorbate treatment resulted in greatest delay in both oxymyoglobin and lipid oxidation. Ascorbate alone delayed oxymyoglobin oxidation; effectiveness diminished as ascorbate increased. Ascorbate showed a prooxidant effect toward lipid oxidation which was unchanged in the presence of EDTA. Results support the hypothesis that α‐tocopherol retards lipid oxidation directly and OxyMb oxidation indirectly.