Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation
Artikel i vetenskaplig tidskrift, 2024

Photosensitizers and pigments in raw meat such as porphyrins, riboflavin, and myoglobin after incorporation with light beam prompt the generation of singlet oxygen (1O2) from triplet oxygen (3O2) and cause oxidative rancidity of meat products. In this study, the results of photooxidation reactions of sheep erythrocyte (red blood cell) model as a model rich in hemoglobin and phospholipids bilayer, and oleic acid model were obtained by 1H NMR spectroscopy, TBARS assay, and iodometric titration. In both models, the rate of lipid photooxidation in the presence of hydroalcoholic extracts of Turmeric (Curcuma longa L.) and Cumin (Cuminum cyminum L.) as natural antioxidants, Butyl hydroxytoluene (BHT) as a synthetic antioxidant, and sodium azide (NaN3) as a well-known 1O2 scavenger were decreased in the order of NaN3 > Turmeric > Cumin > BHT. It was proven that during the photooxidation process, there is a direct association between the amount of flavonoid compounds and 1O2 scavenging.

flavonoid compounds

oleic acid model

erythrocyte model

lipid photooxidation

singlet oxygen

light irradiation

Författare

Mahdi Hajimohammadi

Kharazmi University

Fatemeh Sheikh Mahboobi

Kharazmi University

Haizhou Wu

Chalmers, Life sciences, Livsmedelsvetenskap

Huazhong Agricultural University

Food Science and Nutrition

2048-7177 (eISSN)

Vol. In Press

Ämneskategorier

Fysikalisk kemi

Livsmedelsvetenskap

DOI

10.1002/fsn3.4539

Mer information

Senast uppdaterat

2024-11-19