Abstract
Antioxidant efficacy of the amino acids methionine, tryptophan, aspartic acid, serine, alanine and arginine in methyl linoleate were compared to a methyl linoleate control at 2,50 or 79% relative humidity (RH) at 37°C. Antioxidant efficacy varied with RH and the individual amino acids. Arginine had the highest antioxidant efficacy at all RH values compared to the control. The efficacy of alanine was equal to that of arginine at RHs of 50 and 79% but was lower at 2% RH. The presence of aliphatic, alkaline amino, hydroxyl or thiol groups in the side chain of the amino acids increased the antioxidant efficacy at high RHs.
This is a preview of subscription content, log in via an institution to check access.
References
Marcuse, R.,J. Am. Oil Chem. Soc. 39:97 (1962).
Karel, M., S.R. Tannenbaum, D.H. Wallace and H. Maloney,J. Food Sci. 31:892 (1966).
Riisom, T., R.J. Sims and J.A. Fioriti,J. Am. Oil Chem. Soc. 57:354 (1980).
Seher, A., and D. Löschner,Fette Seifen Anstrichm. 88:1 (1986).
Chen, Z.Y., and W.W. Nawar,J. Am. Oil Chem. Soc. 68:47 (1991).
Gopala Krishna, A.G., and J.V. Prabhakar,69:178 (1992).
Umbreit, W.W., R.H. Burris and J.F. Staufer, (eds.),Manometric Techniques, Burgress Publishing Co., Minnesota, 1959.
Labuza, T.P., H. Tsuyuki and M. Karel,J. Am. Oil Chem. Soc. 46:409 (1969).
Amerine, M.A., R.M. Pangborn and E.B. Roessler, (eds.)Principles of Sensory Evaluation of Food, Academic Press, New York and London, 1965, Chapter 10, p. 437.
Labuza, T.P.,CRC Crit. Rev. Food Technol. 2:355 (1971).
Barrett, G.C., (ed.)Chemistry and Biochemistry of the Amino Acids, London and New York, Chapman and Hall, 1985, p. 9.
Rockland, L.B.,Food Technol. 23:1241 (1969).
Author information
Authors and Affiliations
About this article
Cite this article
Gopala Krishna, A.G., Prabhakar, J.V. Antioxidant efficacy of amino acids in methyl linoleate at different relative humidities. J Am Oil Chem Soc 71, 645–647 (1994). https://doi.org/10.1007/BF02540594
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02540594