Antioxidant Activity of Tocopherols and Ascorbic Acid

Reinton, Ragnhild; Rogstad, Astri

doi:10.1111/j.1365-2621.1981.tb15401.x

Cited by 16 publications

(3 citation statements)

References 17 publications

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“…The lipid peroxidation inhibitory activity of SPH in a linoleic acid model system was measured according to the methods of Reinton and Rogstad (1981) with some modification. The sample (1.3 mg) was dissolved in 10 mL of 50 mM phosphate buffer (pH 7.0) and added to a mixed solution that consisted of 0.13 mL of linoleic acid and 10 mL of 99.5% ethanol.…”

Section: Methodsmentioning

confidence: 99%

Purification and Characterization of Antioxidant Peptides From Soy Protein Hydrolysate

Park

Lee

Baek

et al. 2010

Journal of Food Biochemistry

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Soy protein hydrolysates (SPH) were obtained by Alcalase hydrolysis of soy protein. Antioxidant activity of SPH was measured with a lipid peroxidation inhibitory activity and lipid oxidation was evaluated by measuring the thiobarbituric acid (TBA) and peroxide value. The potent antioxidant peptide was purified using ultrafiltration and consecutive chromatographic methods including FPLC and reverse‐phase high‐performance liquid chromatography. The antioxidant activity having a specific activity of 108.13%/µg for TBA method was enhanced 67.6‐fold compared with SPH. In the amino acid composition of the final potent antioxidant peptide, hydrophobic amino acids were the most abundant amino acids and among them phenylalanine was especially abundant. PRACTICAL APPLICATIONS Soybean is important because of not only its multiple health‐promoting properties but also its role as a useful source for producing biological active peptides. Enzymatic hydrolysis has been employed in order to produce the active peptide from various protein sources because of its naturalness and safety. In this paper, the potent antioxidant peptide was purified by an ultrafiltration and a series of chromatography from soy protein hydrolysates (SPH) obtained by Alcalase treatment. It is expected that the SPH with enhanced antioxidant activity could be used in a wide range of foods as a useful functional food ingredient.

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Section: Methodsmentioning

confidence: 99%

Purification and Characterization of Antioxidant Peptides From Soy Protein Hydrolysate

Park

Lee

Baek

et al. 2010

Journal of Food Biochemistry

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“…Reinton and Rogstad [17] studied the inhibitory effect of a-tocopherol and c-tocopherol on the lipoxygenase catalyzed oxidation of linoleic acid. They used gas chromatography to measure the unchanged fatty acid content after 1-, 3-, 5-, 7-, 10-, 12-and 15-min incubation periods at 50°C, and they also measured the PV and TBARS value.…”

Section: Antioxidant Function Of Tocopherols In Vegetable Oilsmentioning

confidence: 99%

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

Seppanen

Song

Csallany

2010

J Americ Oil Chem Soc

213

113

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This review paper is focused on the relative antioxidant activities of tocopherols and tocotrienols in oils and fats and certain food systems. a-Tocopherol generally showed better antioxidant activity than c-tocopherol in fats and oils, but at higher concentrations c-tocopherol was found to be a more active antioxidant. The results of studies on the optimum antioxidant concentrations of tocopherols in oils and fats indicated that the optimal level for a-tocopherol is usually lower than other tocopherols, meaning less a-tocopherol is needed for maximum antioxidant protection. There are comparatively very few studies related to the antioxidant activities of tocotrienols in oils and fats. It has been stated that generally c-tocotrienol has higher antioxidant effect than a-tocotrienol, and tocotrienols may be better antioxidants than their corresponding tocopherols in certain oils and fats systems. Studies on the antioxidant activity of various tocopherols in food systems are varied and cannot be uniformly evaluated because experiments have generally focused on different foods and used various methods for the detection of antioxidant activities. Depending on the food system, in certain cases tocopherols were better antioxidants than synthetic antioxidants such as butylhydroxy toluene (BHT) or butylhydroxy anisole (BHA). However, in certain other food systems the synthetic antioxidants were more effective to increase the shelf life and the stability of foods than those containing tocopherols.

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“…These are all properties that a-tocopherol is known to influence. It has been shown that both a-and 7-tocopherol are able to inhibit the oxidation of free Iinolenate by lipoxygenase and prevent the formation of secondary oxidation products (^Reinton & Rogstad 1981). Both forms of Vitamin E were far more effective than Vitamin C. a-Tocopherol would be expected to be an important regulator of lipoxygenase activity in vivo both in localized wound tissue of young leaves and in delaying photo-oxidative deterioration of senescing thylakoids.…”

Section: Photo-oxidation In Senescent and Wounded Leaf Tissuementioning

confidence: 99%

The antioxidant effects of thylakoid Vitamin E (α‐tocopherol)

Fryer

1992

Plant Cell & Environment

398

265

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Vitamin E (α‐tocopherol) is essential for the prevention of photo‐oxidative deterioration of biomembranes. The occurrence, relative biological activity and distribution of tocopherols in photosynthetic membranes is considered together with the possible biochemical and biophysical mechanisms by which tocopherols confer protection upon illuminated membranes. The common protective effects of Vitamin E in photo‐synthetic membranes and in medically important light‐induced diseases and conditions of the skin and eye in animal cell membranes are discussed. The importance of the Vitamin E‐Vitamin C thylakoid antioxidant system is also examined, in terms of susceptibility to photo‐oxidative damage under stress conditions including chilling, ageing and senescence, drought, atmospheric pollutants, herbicides and photosensitizing fungal toxins.

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Antioxidant Activity of Tocopherols and Ascorbic Acid

Cited by 16 publications

References 17 publications

Purification and Characterization of Antioxidant Peptides From Soy Protein Hydrolysate

Purification and Characterization of Antioxidant Peptides From Soy Protein Hydrolysate

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

The antioxidant effects of thylakoid Vitamin E (α‐tocopherol)

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