Effect of dietary vitamin E and surface application of oleoresin rosemary on iron/ascorbate-stimulated lipid oxidation in muscle tissue and microsomes from rainbow trout (Oncorhynchus mykiss)

被引：1

作者：

Akhtar, P ^{[1
]}

Gray, JI ^{[1
]}

Gomaa, EA ^{[1
]}

Booren, AM ^{[1
]}

机构：

[1] Michigan State Univ, Dept Food Sci & Human Nutr, E Lansing, MI 48824 USA

来源：

JOURNAL OF FOOD LIPIDS | 1998年 / 5卷 / 01期

关键词：

D O I：

10.1111/j.1745-4522.1998.tb00108.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of dietary alpha-tocopheryl acetate and surface application of oleoresin rosemary on iron/ascorbate-induced lipid oxidation in rainbow trout (Oncorhynchus mykiss) muscle and microsomes was investigated. The 2-thiobarbituric acid-reactive substances (TBARS) values of muscle and microsomes isolated from fish fed the higher concentration of alpha-tocopherol (500 mg/kg feed) were smaller than those of fish fed the lower concentration (100 mg/kg feed). The protective effect of oleoresin rosemary on lipid oxidation in fish muscle was also observed Analysis of variance revealed a significant (p < 0.01) interaction between dietary treatments and incubation time, Dietary alpha-tocopherol supplementation significantly increased the alpha-tocopherol concentration of muscle microsomal membranes, thereby increasing the oxidative stability of the membrane lipids.

引用

页码：73 / 86

页数：14

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