Effect of soyasaponin I on the oxidation of corn oil and lard

Rigby, Neil M.; Price, K.R.; Coxon, David T.; Fenwick, G. R.

doi:10.1002/jsfa.2740400208

Cited by 2 publications

(1 citation statement)

References 18 publications

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“…A similar difference between the two fractions was observed for liver microsomal CC14-dependent lipid peroxidation [9]. Such a weak inhibitory effect of the group B saponin fraction on liver microsomal lipid peroxidation seems to be explained by the experiments of Rigy et al [19], who reported no antioxidant activity of soyasaponin Bb (soyasaponin I), which accounts for 70% of the total saponins in the group B saponin fraction used in this study. These researchers assessed the antioxidant activity of soyasaponin Bb by using a Rancimat apparatus to determine its effect on the induction period of heat oxidation of pure refined lard that was free from natural and added antioxidants.…”

Section: Discussionsupporting

confidence: 78%

Inhibitory Effects of "Group A Saponin", and "Group B Saponin" Fractions from Soybean Seed Hypocotyls on Radical-Initiated Lipid Peroxidation in Mouse Liver Microsomes.

Nishida

Ohta

Araki

et al. 1993

J. Clin. Biochem. Nutr.

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SummaryWe examined the inhibitory effects of "group A saponin" and "group B saponin" fractions, which were extracted and separated from soybean seed hypocotyls, on water-soluble 2,2'-azobis(2-amidinopropane) (AAPH)-and lipid-soluble 2,2'-azobis(2,4-dimethylvaleronitrile) (AMVN)-initiated lipid peroxidation reactions that were conducted with mouse liver microsomes. The simultaneous addition of the group A saponin fraction dose-dependently inhibited AAPH-or AMVN-initiated lipid peroxidation in microsomes more strongly than that of the group B saponin fraction. The group A saponin fraction inhibited the AAPHinitiated lipid peroxidation with a lag phase, while it immediately blocked the AMVN-initiated lipid peroxidation. The group A saponin fraction inhibited microsomal AAPH-initiated lipid peroxidation even when added to the reaction mixture after the lag phase period. Microsomes pretreated with the group A saponin fraction showed inhibition of AAPH-initiated lipid peroxidation with a prolonged lag phase, and the saponin fraction-pretreated microsomes showed inhibition of the AMVN-initiated lipid peroxidation in which a lag phase was found. These results indicate that in mouse liver microsomes, the group A saponin fraction from soybean seed hypocotyls, which is present outside and/or near the microsomal membranes, inhibits AAPH-initiated lipid peroxidation by inhibiting the initiation and propagation of this reaction, while it prevents microsomal AMVN-initiated lipid peroxidation mainly by inhibiting the propagation of this reaction. In addition, the

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Section: Discussionsupporting

confidence: 78%

Inhibitory Effects of "Group A Saponin", and "Group B Saponin" Fractions from Soybean Seed Hypocotyls on Radical-Initiated Lipid Peroxidation in Mouse Liver Microsomes.

Nishida

Ohta

Araki

et al. 1993

J. Clin. Biochem. Nutr.

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Physico-chemical and Sensory Characteristics of Pork Cutlet Containing Ginseng Saponin

Cho¹,

Park²,

Wyi³

et al. 2003

Journal of Animal Science and Technology

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The pork cutlets containing different concentrations of dried ginseng powder (1%, 2% and 3%) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4 or 15days, however, there were not significantly different after 5 days of storage. The TBA values were remained low level (<0.5mg malonaldehyde/kg sample) when the pork cutlets were vacuum packaged and stored at 20 for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA/SFA and lower ratios of MUFA/SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1% of dried ginseng powder had the highest preference scores in flavor and overall palatability.

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Effect of soyasaponin I on the oxidation of corn oil and lard

Cited by 2 publications

References 18 publications

Inhibitory Effects of "Group A Saponin", and "Group B Saponin" Fractions from Soybean Seed Hypocotyls on Radical-Initiated Lipid Peroxidation in Mouse Liver Microsomes.

Inhibitory Effects of "Group A Saponin", and "Group B Saponin" Fractions from Soybean Seed Hypocotyls on Radical-Initiated Lipid Peroxidation in Mouse Liver Microsomes.

Physico-chemical and Sensory Characteristics of Pork Cutlet Containing Ginseng Saponin

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