Secondary antioxidants with multiple functions
2004
Picuric-Jovanovic, K. E-mail:[email protected] | Milovanovic, M.(Poljoprivredni fakultet, Beograd - Zemun (Serbia and Montenegro))
Compounds which retard the rate of autoxidation not interrupting the autoxidation chain by converting free radicals to more stable forms are called secondary antioxidants. Different explanations can be found in the available literature on the mechanism of antioxidant action of phospholipids, amino acids, Maillard reaction products and oxidised lipids/amino acids reaction products. It appears likely that these antioxidants may retard autoxidation by more than one mechanism. Phospholipids have been described as possessing metal chelating character. They release protons causing rapid decomposition of hydroperoxides without the formation of free radicals. An alternative mechanism may involve the regeneration of primary antioxidants. Several Maillard products have antioxidant activity. They have been found to have metal chelating properties and they are also effective at reducing hydroperoxides to non radical products. Antioxidant effects may occur through several mechanisms. Few amino acids act as primary antioxidant. Although amino acids are often said to function as synergists by chelating metals, other mechanisms such as reacting with prooxidative compounds or regenerating oxidized antioxidants are not well defined. In addition to the well known negative effect of oxidized lipids/protein reaction on nutritive value of food, these products might have a positive role by blocking toxic lipid peroxides. At the same time the amino acid derivatives would decrease or prevent the further lipid peroxidation.
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