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MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEM
Author(s) -
LINGNERT H.,
VALLENTIN K.,
ERIKSSON C. E.
Publication year - 1979
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1979.tb00574.x
Subject(s) - chemistry , hemin , polarography , horseradish peroxidase , chromatography , conjugated diene , catalysis , absorption (acoustics) , lipid oxidation , organic chemistry , inorganic chemistry , antioxidant , polymer , heme , physics , monomer , acoustics , enzyme
Three different methods to evaluate antioxidative effect using assay systems consisting of emulsified linoleic acid are described. Oxygen consumption was measured by a polarographic technique using hemin to accelerate the lipid oxidation. The formation of conjugated diene compounds during oxidation at 37° C was determined by spectrophotometric measurement of absorption at 234 nm. A sensitive gas chromatographic procedure was used for direct recording of the development of different volatile compounds by analyzing the headspace gas over the reaction medium. In the latter case denatured horseradish peroxidase was used as the catalyst. The advantages and limitations of the different methods are discussed.