Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives

Martínez Tomé, Magdalena; Murcia Tomás, María Antonia; García Carmona, Francisco

Publication:
Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives

dc.contributor.author	Martínez Tomé, Magdalena
dc.contributor.author	Murcia Tomás, María Antonia
dc.contributor.author	García Carmona, Francisco
dc.date.accessioned	2024-09-11T08:54:20Z
dc.date.available	2024-09-11T08:54:20Z
dc.date.issued	2001-08
dc.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
dc.description.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.	es
dc.format	application/pdf	es
dc.format.extent	8	es
dc.identifier.citation	J Sci Food Agric 81:1019-1026
dc.identifier.doi	https://doi.org/10.1002/jsfa.889
dc.identifier.issn	Print: 0022-5142
dc.identifier.issn	Electronic: 1097-0010
dc.identifier.uri	http://hdl.handle.net/10201/143864
dc.language	eng	es
dc.publisher	Wiley, Society of Chemical Industry
dc.relation	Ministerio de Education y Cultura, Spain (FEDER project 1FD97-0021) y Consejería de Cultura y Educacion, Murcia (Spain) (Fundación Séneca project 00263//CV/97).	es
dc.relation.publisherversion	https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.889
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Broccoli	es
dc.subject	Amino acids
dc.subject	Free radical scavenging
dc.subject	Antioxidant
dc.subject	Pro-oxidant
dc.title	Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es
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