Antioxidant effects of L-carnosine on liposomes and beef homogenates

被引：38

作者：

Lee, BJ ^{[1
]}

Hendricks, DG ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 05期

关键词：

carnosine; antioxidant; deoxyribose; lipid peroxidation; ground beef;

D O I：

10.1111/j.1365-2621.1997.tb15009.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant activity of carnosine (beta-alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 mu M ascorbic acid, carnosine inhibited metal ion-catalyzed deoxyribose degradation in a dose-dependent manner, indicating its hydroxyl radical-scavenging activity. Carnosine strongly inhibited metal ion-catalyzed liposomal lipid peroxidation in the presence of 100 mu M ascorbic acid or 100 mu M H2O2. Carnosine also inhibited thiobarbituric acid-reactive substances (TBARS) formation from ground beef homogenates. An increase in TBARS formation was caused by addition of 10 ppm Fe2+ to the homogenates. Carnosine presence prevented such increase and it may be useful as an adjunct against oxidative tissue damage or for increasing shelf life.

引用

页码：931 / &

页数：5

共 48 条

[1] LIPID OXIDATION AND COLOR STABILITY IN RESTRUCTURED MEAT SYSTEMS DURING FROZEN STORAGE [J].