PROOXIDANT AND ANTIOXIDANT EFFECTS OF ASCORBIC ACID AND METAL SALTS IN a Β‐CAROTENE‐LINOLEATE MODEL SYSTEM

Kanner, Joseph; Mendel, H.; Budowski, P.

doi:10.1111/j.1365-2621.1977.tb01218.x

Cited by 117 publications

(82 citation statements)

References 25 publications

(1 reference statement)

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“…However, it is also true that AsA accelerates the peroxidation or deterioration of lipids (3)(4)(5). As we reported previously (5), AsA in the reaction mixture containing 10% EtOH accelerated linoleic acid (LA) peroxidation, but AsA in 20% EtOH suppressed the LA peroxidation.…”

Section: Discussionmentioning

confidence: 75%

Effects of active oxygen scavengers on the peroxidation of linoleic acid catalyzed by dehydro-L-ascorbic acid or its degradation products.

Takagi

Oda

Miyamoto

et al. 1988

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Section: Discussionmentioning

confidence: 75%

Effects of active oxygen scavengers on the peroxidation of linoleic acid catalyzed by dehydro-L-ascorbic acid or its degradation products.

Takagi

Oda

Miyamoto

et al. 1988

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…When used in meat products at 0.025-0.05%, ascorbic acid and sodium ascorbate inhibited lipid oxidation and preserved the desirable meat flavour (Rhee et al 1997). Ascorbic acid and ascorbates influence lipid oxidation by reducing or interacting with metal ions (Kanner et al 1977). During freeze storage (-20°C), TBARS values of chicken patties increased steadily during 6 months of storage, but the increase rate was faster after 2 months of storage (P < 0.01) ( Table 1).…”

Section: Lipid Oxidationmentioning

confidence: 99%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

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Ozer O., Sariçoban C. (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J. Food Sci., 28: 150-160.In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above.

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“…Vitamin C is a factor in detoxification mechanisms against heavy metals (Kanner et al 1977, Thomas et al 1982 and is an essential micronutrient for fish (e.g. growth and reproduction : Millikin 1982).…”

Section: Discussionmentioning

confidence: 99%

Variation of vitamin C in some common species of marine plankton

Hapette¹,

Poulet²

1990

Mar. Ecol. Prog. Ser.

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Occurrence of vitamin C, observed in 26 species of the major zooplankton taxa, confirms the ubiquity of this essential micronutrient in eukaryotes. Short-and long-term variations of vitamin C in copepods reflected the dependence of vitamin incorporation upon phytoplankton. The link existing between the source of vitamin C, or its precursor, and the rank of the organisms in the marine foodchain is illustrated by the significant difference found between carnivorous and omnivorous/herbivorous species. Copepods and their fecal pellets are substantial carriers of vitamin C, constituting a potential pathway from phytoplankton to consumers in higher trophic levels and probably unable to synthesize this molecule. Information about properties and functions of vitamin C, known for plants and vertebrates, is scant in zooplankton, although it could be relevant to plankton ecology involving feeding, reproduction and growth.

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PROOXIDANT AND ANTIOXIDANT EFFECTS OF ASCORBIC ACID AND METAL SALTS IN a Β‐CAROTENE‐LINOLEATE MODEL SYSTEM

Cited by 117 publications

References 25 publications

Effects of active oxygen scavengers on the peroxidation of linoleic acid catalyzed by dehydro-L-ascorbic acid or its degradation products.

Effects of active oxygen scavengers on the peroxidation of linoleic acid catalyzed by dehydro-L-ascorbic acid or its degradation products.

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Variation of vitamin C in some common species of marine plankton

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