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Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization.
J Food Sci. 2016 May; 81(5):C1118-23.JF

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.

Authors+Show Affiliations

Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea.Dept. of Food and Nutrition, Kangwon Natl. Univ, Samcheok, Republic of Korea.Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27095610

Citation

Ka, HyeJung, et al. "Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using in Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization." Journal of Food Science, vol. 81, no. 5, 2016, pp. C1118-23.
Ka H, Yi B, Kim MJ, et al. Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization. J Food Sci. 2016;81(5):C1118-23.
Ka, H., Yi, B., Kim, M. J., & Lee, J. (2016). Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization. Journal of Food Science, 81(5), C1118-23. https://doi.org/10.1111/1750-3841.13304
Ka H, et al. Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using in Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization. J Food Sci. 2016;81(5):C1118-23. PubMed PMID: 27095610.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization. AU - Ka,HyeJung, AU - Yi,BoRa, AU - Kim,Mi-Ja, AU - Lee,JaeHwan, Y1 - 2016/04/19/ PY - 2015/11/10/received PY - 2016/02/22/revised PY - 2016/03/15/accepted PY - 2016/4/21/entrez PY - 2016/4/21/pubmed PY - 2017/4/25/medline KW - amino acid KW - antioxidant KW - in vitro assay KW - oil-in-water emulsion KW - oxidative stability SP - C1118 EP - 23 JF - Journal of food science JO - J Food Sci VL - 81 IS - 5 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/27095610/Evaluation_of_Antioxidant_or_Prooxidant_Properties_of_Selected_Amino_Acids_Using_In_Vitro_Assays_and_in_Oil_in_Water_Emulsions_Under_Riboflavin_Sensitization_ L2 - https://doi.org/10.1111/1750-3841.13304 DB - PRIME DP - Unbound Medicine ER -