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Inhibitory Effect of Amino Acids and Dipeptides on the Sensitized Photooxidation of Fats

✍ Scribed by Neumann, Marí M. ;Fusero, Silvia N. ;García, N. A.

Publisher
John Wiley and Sons
Year
1991
Weight
370 KB
Volume
93
Category
Article
ISSN
0931-5985

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✦ Synopsis

m a n n , Silvia N . F u s e r o a n d N . A . G a r c i a *

The protective effect of amino acids and dipeptides on the singlet molecular oxygen photo-oxidation of soybean oil and their FAME was investigated, in homogeneous media and in aqueous emulsions. Soybean oil was chosen as an example of fat due to its particular stability problem. In the presence of 10-100 ppm of the amino acids, photo-oxidation of the fats in relatively concentrated solutions, was considerably retarded when exposed to visible light, with an added sensitizer. The study indicates that amino acids and peptides. could act as protective agents against fats photo-oxidation, specially in foods containing oxidjzable non saturated fatty acids. constituted in many cases by emulsions. where fats can simultaneously be disolved with proteineaceous compounds.

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