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Antioxidant Effects of L‐Carnosine on Liposomes and Beef Homogenates
Author(s) -
LEE BEOM JUN,
HENDRICKS DELOY G.
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.tb15009.x
Subject(s) - carnosine , tbars , chemistry , ascorbic acid , antioxidant , deoxyribose , lipid peroxidation , thiobarbituric acid , lecithin , liposome , biochemistry , lipid oxidation , food science , dna
The antioxidant activity of camosine (β‐alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 μM ascorbic acid, carnosine inhibited metal ion‐catalyzed deoxyribose degradation in a dose‐dependent manner, indicating its hydroxyl radical‐scavenging activity. Carnosine strongly inhibited metal ion‐catalyzed liposomal lipid peroxidation in the presence of 100 μM ascorbic acid or 100 μM H 2 O 2 . Carnosine also inhibited thiobarbituric acid‐reactive substances (TBARS) formation from ground beef homogenates. An increase in TBARS formation was caused by addition of 10 ppm Fe 3+ to the homogenates. Carnosine presence prevented such increase and it may be useful as an adjunct against oxidative tissue damage or for increasing shelf life.