Highly Unsaturated Fatty Acid might Act as an Antioxidant in Emulsion System Oxidized by Azo Compound
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概要
- 論文の詳細を見る
Now it is recognized that DHA is oxidatively stable fatty acid compared with linoleic acid (LA) in emulsified system, although DHA is oxidatively unstable in a bulk system. In fact, an emulsified mixture of DHA and LA behaves as in a bulk system, namely the oxidative stability of DHA becomes lower than that of LA. Therefore, in this study, tridocosahexaenoate (DDD) and glycerol trilinoleate (LLL) were separately emulsified using TritonX-100 as an emulsifier and DDD emulsion was mixed with the oxidizing LLL emulsion using a water-soluble radical initiator, 2,2-azobis(2-aminopropane) dihydrochloride. As a result, DHA suppressed the oxidation of LA, while DHA was not significantly oxidized. This suppression ability was examined using glycerol trieicosapentaenoate, glycerol trilinolenate, or glycerol trioleate instead of DDD and it was found that this activity was increased with the increasing number of double bonds in the structure. Furthermore, the same type of experiment was carried out using a lipid-soluble radical initiator, 2,2-azobisisobutyronitrile and the similar result was obtained. These results indicated that a highly polyunsaturated fatty acid might act as an antioxidant in an emulsion system oxidized by an azo compound.
著者
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Nagai Toshiharu
Tsukishima Foods Industry Co., Ltd.
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Ichioka Kenji
Tsukishima Foods Industry Co., Ltd.
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Wada Shun
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Gotoh Naohiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishihara Akiko
Department Of Biological Chemistry Faculty Of Pharmaceutical Sciences Nagoya City University
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Mizobe Hoyo
Tsukishima Foods Industry Co. Ltd.
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Otake Ikuko
Tsukishima Foods Ind. Co. Ltd.
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Noguchi Yosuke
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Yamaguchi Kaita
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Gotoh Naohiro
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Ichioka Kenji
Tsukishima Foods Industry Co. Ltd.
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Noguchi Yousuke
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Otake Ikuko
Tsukishima Foods Industry Co. Ltd.
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Ishihara Akiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Nagai Toshiharu
Tsukishima Foods Industry Co. Ltd.
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WADA Shun
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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