Premium
Oxymyoglobin and Lipid Oxidation in Phosphatidylcholine Liposomes Retarded by α‐tocopherol and β‐carotene
Author(s) -
YIN MEICHIN,
CHENG WENSHEN
Publication year - 1997
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.1365-2621.1997.tb12220.x
Subject(s) - tocopherol , liposome , phosphatidylcholine , chemistry , carotene , lipid oxidation , biochemistry , vitamin e , food science , antioxidant , phospholipid , membrane
An n‐3 fatty acid‐constructed oxymyoglobin liposome model was used to study the effects of 10 μM α‐tocopherol and/or various concentrations of β‐carotene on oxymyoglobin and lipid oxidation. Oxidation was delayed by α‐tocopherol or β‐carotene treatments alone (p < 0.05). β‐Carotene at 1.5 μM and 2μM caused greater delay in oxymyoglobin oxidation than α‐tocopherol (p < 0.05). For lipid oxidation inhibition, 2 μM β‐carotene was similar in effect to α‐tocopherol. With α‐tocopherol plus 1.5 or 2 μM β‐carotene, greater oxidation delaying effect resulted for both oxymyoglobin and lipid oxidations than with 1.5 or 2 μM β‐carotene treatment alone (p < 0.05).