Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil‐in‐Water Emulsions Under Riboflavin Sensitization. Issue 5 (19th April 2016)

• Record Type: Journal Article
• Authors: Ka, HyeJung; Yi, BoRa; Kim, Mi‐Ja; Lee, JaeHwan
• Is Part Of: Journal of food science. Volume 81:Issue 5(2016)
• Page Start: C1118
• Page End: C1123
• Publication Date: 2016-04-19
• Subjects: amino acid -- antioxidant -- in vitro assay -- oil‐in‐water emulsion -- oxidative stability; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13304
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: The antioxidant properties of selected amino acids were tested using in vitro assays and oil‐in‐water (O/W) emulsions under riboflavin (RF) photosensitization. Headspace oxygen content, lipid hydroperoxides, and conjugated dienes were determined for the degree of oxidation. Riboflavin photosensitization was adapted as the oxidation driving force. In vitro assays showed that cysteine had the highest antioxidant properties followed by tryptophan and tyrosine. However, in O/W emulsions under RF photosensitization, tyrosine inhibited lipid oxidation whereas tryptophan acted as a prooxidant. Tryptophan accelerated the rates of oxidation in O/W emulsion without RF. The antioxidant properties of amino acids differed depending on the antioxidant determination methods, oxidation driving forces, and food matrices.