Interaction of oxidized lipids with some amino acids
1999
Milic, B.Lj. | Djilas, S.M. | Canadanovic-Brunet, J.M. (Univerzitet u Novom Sadu, Novi Sad (Yugoslavia). Tehnoloski fakultet)
The interaction of thermal oxidized sunflower oil (60 deg C, 180 minutes) with amino acids, tryptophan, lysine and cysteine, was investigated by Electron spin resonance (ESR) spectroscopy - spin trapping technique. Through analysis of the obtained ESR spectra, it was been determined that the amino acids react directly with peroxyl (LOO] and alkoxyl radical of lipids (LO]. Oxygen free radicals, formed during thermal oxidation of lipids, eliminate H-atoms from molecules of amino acids causing the formation of free radicals with localized spin density on N-, S- and alfa-C-atoms.
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