M. Alaiz, R. Zamora, F. Hidalgo
Mar 19, 1996
Citations
0
Influential Citations
31
Citations
Journal
Journal of Agricultural and Food Chemistry
Abstract
The antioxidative activity of several models of nonenzymatic browning reaction products was evaluated to determine if the lipid peroxidation process in the presence of amino acids is always accompanied by formation of products with antioxidative properties. 1-Methylpyrrole (1), 1,2,5-trimethylpyrrole (2), 2-(1-hydroxyethyl)-1-methylpyrrole (3), 2-acetyl-1-methylpyrrole (4), 1-methyl-4-pentyl-1,4-dihydropyridine-3,5-dicarbaldehyde (5), 1-(2-hydroxyethyl)-2-hexyl-3,5-dipentylpyridinium chloride (6), 1-(1-ethyl-2-formylethyl)-4-methylimidazole (7), and 1-(1-ethyl-3-hydroxypropyl)-4-methylimidazole (8) were added at two levels of concentration (100 and 200 ppm) to soybean oil which was oxidized under air in the dark at 60 °C. Oil peroxidation was evaluated by using the thiobarbituric acid-reactive substances assay. Compounds 2−8 significantly decreased TBARS formation on soybean oil (p < 0.05) and showed diverse activity as compared among them and with synthetic antioxidants. The order of effectiveness obtain...