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Metal‐Catalyzed Oxidation of Ascorbate, Deoxyribose and Linoleic Acid as Affected by Phytic Acid in a Model System
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.tb15010.x
Subject(s) - chemistry , tbars , deoxyribose , ascorbic acid , antioxidant , thiobarbituric acid , phytic acid , catalysis , linoleic acid , oxidizing agent , lipid peroxidation , biochemistry , metal , food science , nuclear chemistry , organic chemistry , fatty acid , dna
Antioxidant activity of phytate was investigated in metal‐catalyzed model systems. In a dose‐dependent manner, phytate facilitated oxidation of Fe (II) to Fe (III) and inhibited formation of thiobarbituric acid‐reactive substances (TBARS) from Fe (II)‐ or hemeprotein‐catalyzed deoxyribose degradation. In the presence of 100 μM Fe (III), phytate inhibited reduction of Fe (III) to Fe (II) by 100 μM ascorbic acid and it consequently inhibited ascorbate oxidation. Phytate inhibited hemeprotein‐ and H 2 O 2 ‐catalyzed TBARS formation from linoleic acid micelles. Inhibition by phytate of iron + ascorbate‐dependent lipid peroxidation depended on the concentration of ascorbate. These results indicate that phytate may be a useful antioxidant in the protection against oxidative deterioration of foods.