The lipoxygenase activity of rapeseed

✍ Scribed by Meshehdani, T. ;Pokorný, J. ;Davídek, J. ;Pánek, J.

• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 485 KB
• Volume: 34
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19900340816

✦ Synopsis

Zero-erucic rapeseed has both the lipoxygenase-I and lipoxygenase-I1 activities, both of which should be taken into account on storage of seeds. The lipoxygenase-I1 activity (the maximum at pH = 6.5-6.8) is lower but the optimum pH is close to that ofground seed (pH = 6.3). The extent of lipoxygenase-catalyzed oxidation increased in presence of natural rapeseed lipids. The content of conjugated double bonds of lipid hydroperoxides produced as primary reaction products was in close linear relation with the content of total oxidized products determined by HPLC. The content of conjugated double bonds in defatted rapeseed meal containing addition of linoleic acid, linolenic acid, or methyl linoleate, respectively, reached its maximum in 3- 6 min. There was great variability among the lipoxygenase activities of different rapeseed samples.