THE ROLE OF AMINO CARBOXYLIC COMPOUNDS AS OXIDATION INHIBITORS IN DEHYDRATED SYSTEMS
Final rept. 13 Apr 1964-13 Apr 1965
MASSACHUSETTS INST OF TECH CAMBRIDGE DEPT OF NUTRITION AND FOOD SCIENCE
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Oxidation of methyl linoleate was studied in a freeze-dried model system based on microcrystalline cellulose, in the presence and in the absence of amino carboxylic compounds added in concentrations ranging from .001 to .04 moles per mole of linoleate. It was observed that several amino carboxylic compounds had substantial antioxidant activity. Compounds for which such activity was observed included histidine, cysteine, alanine, lysine, beta amino butyric acid, gamma amino butyric acid, and epsilon amino caproic acid whereas no antioxidant activity was observed with methionine, arginine, phenylalanine and isoleucine. The nature of the antioxidant activity of the amino compounds was found to be different from that observed in the identical system with a phenolic antioxidant, since the main effect of the amino compound was to prolong the induction period, but the phenolic compound prolonged the induction period, and in addition reduced the rate of oxidation throughout the course of oxidation. Work was undertaken on the separation and characterization of reaction products from model systems containing linoleate and amino compounds. Reaction products in the model system oxidized in the presence of linoleate and histidine were studied using radioactive tracer compounds.
- Food, Food Service and Nutrition