Antioxidant Activity of Quercetin against Metmyoglobin-induced Oxidation of Fish Oil-bile Salt Emulsion
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概要
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The antioxidative effect of quercetin was exrimined in metmyoglobin-induced oxidation of a fish oil-bile salt emulsion (average diameter of particles; 2.0μm) to evaluate its effectiveness during the digestion of highly oxidizabile oils. The activity of quercetin increased with the lowering of the initial peroxide value (PV) of the oil and its effectiveness was superior to that of α-tocopherol. A synergistic antioxidant effect was observed upon the addition of quercetin and α-tocopherol irrespective of the initial PV of the oils, and quercetin was consumed faster than α-tocopherol. The loss of quercetin was larger than that of α-tocopherol when cumene hydropeioxide and metmyoglobin were mixed in a trimyristin-bile salt emulsion. In an ultrafiltration experiment on emulsitied oil with a membrane filter of 100 nm pore size, the recovery of quercetin in the filtrate was higher than that of α-tocopherol. These data suggest that quercetin was an antioxidant in the digestion of fish oil. The effectiveness seems to come from its distribution in the emulsitied oil, diffrient ffom that of α-tocopherol, and its ability to scavenge radicals generated from the reaction of lipid hydfoperoxides with metmyoglobin.
- 社団法人日本農芸化学会の論文
- 1997-10-23
著者
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Tagawa Yoko
Department of Medical Technology, Nagoya University Graduate School of Health Sciences
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Tagawa Yoko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Terao Junji
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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PARK Dong-Ki
Department of Applied Biology and Chemistry, Konkuk University
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NAGAO Akihiko
National Food Research Institute
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Terao J
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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HOSHINO Chimaki
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
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WADA Shun
Department of Food Science and Technology, Tokyo University of Fisheries
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OH Jun-Hwan
Department of Biochemistry, Kon-Kuk University
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Oh Jun-hwan
Department Of Biochemistry Kon-kuk University
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Nagao Akihiko
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Wada Shun
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Park D‐k
Department Of Biochemistry Kon-kuk University
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Park Dong-ki
Department Of Applied Biology And Chemistry Konkuk University
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Hoshino Chimaki
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Nagao Akihiko
National Food Res. Inst.
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PARK Dong-Ki
Department fo Biochemistry, Kon-Kuk University, Choong Joo 380, Korea
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TERAO Junji
National Food Rearch Instute, Ministry of Agriculture, Forestry and Fisheries
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