Antioxidative Effects of Phenolic Acids on Lipid Peroxidation Induced by H_2O_2 in the Presence of Myoglobin
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概要
- 論文の詳細を見る
Antioxidant effects of the phenolic acids, caffeic acid, p-coumaric acid, and ferulic acid, were investigated by monitoring O2 consumption in the linoleic acid micelles in the presence of H2O2 and metmyoglobin. O2 consumption usually consists of two phases: In the first phase, O2 is consumed slowly until the concentration of linoleic acid hydroperoxide reaches a certain value; then in the second phase O2 is consumed rapidly. At pH 7.4, the phenolic acids prolonged the period of the first phase and showed no effect on the second phase. At pH 3.4, the phenolic acids decreased the oxygen consumption rate in the second phase. These results suggest that the main antioxidant effects of the phenolic acids should be ascribed to reduction of ferrylmyoglobin in the first phase at pH 7.4 and inhibition of the chain reaction occurring inside of the micelles in the second phase at pH 3.4.
- 社団法人 日本食品科学工学会の論文
- 2004-05-01
著者
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Kumazawa S
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kumazawa S
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
静岡県立大学 食品栄養科学部
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Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
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Kumazawa Shigenori
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
Mcc-group Science & Technology Research Center Mitsubishi Chemical Corporation
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SATO Mayuko
School of Food and Nutritional Sciences and COE program of 21st Century, University of Shizuoka
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KAJIYA Katsuko
School of Food and Nutritional Sciences and COE program of 21st Century, University of Shizuoka
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HASHIMOTO Kei
Department of Bioproductive Sciences, Utsunomiya University
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Hashimoto Kei
Department Of Bioproductive Sciences Utsunomiya University
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Hashimoto K
Keio Univ. Yokohama Jpn
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Kajiya Katsuko
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kumazawa Shigenori
School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka
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Hashimoto Kimiko
Department Of Applied Chemistry Faculty Of Science And Technology Keio University
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Sato Mayuko
School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka
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Nakayama T
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
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Hashimoto Kensuke
Faculty Of Engineering Fukuyama University
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HASHIMOTO Kei
Department of Applied Biological Chemistry, Utsunomiya University
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