Publication: Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives
Authors
Martínez Tomé, Magdalena ; Murcia Tomás, María Antonia ; García Carmona, Francisco
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Publisher
Wiley, Society of Chemical Industry
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DOI
https://doi.org/10.1002/jsfa.889
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info:eu-repo/semantics/article
Description
© 2001 Society of Chemical Industry. This document is the Published version of a Published Work that appeared in final form in Journal of the Science of Food and Agriculture. To access the final edited and published work see https://doi.org/10.1002/JSFA.889
Abstract
The antioxidant and pro-oxidant activities of broccoli amino acids were compared with those of common food additives. In decreasing order, the data showed that Asp, SMC, GABA, Glu, Gln, Pro, Phe, Leu, Lys, Arg, Asn, Val, Ile, His, Ser, Gly, Orn and Ala, when dissolved in water at concentrations of 0.5 and 0.05 mM, partially inhibited damage to deoxyribose in the presence of ferric-EDTA and H2O2. In contrast, Tyr and Thr acted as pro-oxidants in this system. The amino acids present in broccoli had no hydrogen peroxide-scavenging effect. When dissolved in water, methanol or ethanol, SMC, Glu, Thr, Gln, Ser, GABA, Pro, Ala, Ile, Phe, Asp, Orn and Tyr inhibited lipid peroxidation. However, Asn, Val, Arg, Leu, Lys, His and Gly were not effective in decreasing peroxidation at concentrations of 0.5 and 0.05 mM. Asp > SMC > Ala > Phe > Hys > Orn > Gln = Ser > Lys > Leu = GABA = Gly > Tyr > Arg = Thr > Val > Asn > Pro > Ile > Glu (p < 0.025) showed scavenging activity towards hypochlorous acid protecting al-antiproteinase against inactivation. In this paper it has been established that some amino acids premixed with propyl gallate increase its hypochlorous acid-scavenging capacity, while other amino acids have an additive effect with propyl gallate, permitting smaller quantities of propyl gallate to be used as food additives in some products which contain these amino acids.
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Citation
J Sci Food Agric 81:1019-1026
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