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Effects of Amino Acids and Peptide on Lipid Oxidation in Emulsion Systems

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Journal of the American Oil Chemists' Society

Abstract

We investigated the effects of amino acids and peptide on lipid oxidation in emulsion systems. For comparative purposes, we also tested the antioxidant activity of ferulic acid, a typical phenolic antioxidant. Histidine and cysteine retarded lipid oxidation (the amount of thiobarbituric acid [TBA]-reactive substances reached approximately 13 and 18 μM after 7 days, respectively), whereas arginine, methionine, and tryptophan did not inhibit the progression of oxidation. Soy peptide also inhibited lipid oxidation. Ferulic acid was found to be the most effective suppressor of lipid oxidation (TBA-reactive substances were suppressed to <3 μM over 7 days). The antioxidant activities of soy peptide and ferulic acid were related to the purity of the emulsifier used. The radical scavenging activities of soy peptide and ferulic acid were closely related to their inhibitory effects on lipid oxidation. However, this was not the case for amino acids. Decreases in the turbidity of emulsions were closely related to increases in TBA values.

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Authors and Affiliations

  1. Division of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, 1-5 Shimogamo, Kyoto, 606-8522, Japan

    Eun Young Park, Yasushi Nakamura & Kenji Sato

  2. Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan

    Yasuki Matsumura

Authors
  1. Eun Young Park
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  2. Yasushi Nakamura
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  3. Kenji Sato
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  4. Yasuki Matsumura
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Correspondence to Eun Young Park.

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Park, E.Y., Nakamura, Y., Sato, K. et al. Effects of Amino Acids and Peptide on Lipid Oxidation in Emulsion Systems. J Am Oil Chem Soc 89, 477–484 (2012). https://doi.org/10.1007/s11746-011-1940-7

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  • DOI: https://doi.org/10.1007/s11746-011-1940-7

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