Antioxidant effect of naturally occurring furan fatty acids on oxidation of linoleic acid in aqueous dispersion |
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Authors: | Youji Okada Haruo Okajima Hirokazu Konishi Misaka Terauchi Kazuo Ishii I-Min Liu Hiroshi Watanabe |
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Affiliation: | (1) School of Health Sciences, Kyorin University, Miyashita-cho, 192 Hachioji, Japan |
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Abstract: | Naturally occurring furan fatty acids were synthesized and their antioxidant activity has been studied during the oxidation
of linoleic acid in the phosphate buffer, pH 6.9, in the dark. The extent of the oxidation was followed both by the accumulation
of conjugated diene and by the measurement of the residual amounts of linoleic acid. The tetra-alkylsubstituted furan fatty
acids were found to suppress the oxidation. The trialkylsubstituted compound also showed antioxidant activity, being about
50% as effective as the tetra-alkylsubstituted ones. The di-alkylsubstituted one revealed no significant activity. The antioxidant
activity of furan fatty acids depended on the number of substituents on the furan ring. Therefore, a tetra-alkylsubstituted
furan ring may be necessary for the antioxidant action of furan fatty acids. The tetra-alkylsubstituted furan fatty acids
reduced 1,1-diphenyl-2-picrylhydrazyl, reacted with the peroxyl radical generated from the thermal decomposition of a radical
initiator, 2,2′-azobis(2-amidinopropane)hydrochloride (AAPH), and also suppressed the AAPH-induced oxidation of linoleic acid,
indicating that, by scavenging, the peroxyl radical furan fatty acids inhibit the oxidation. |
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Keywords: | Antioxidant furan fatty acid linoleic acid peroxyl radical |
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