Abstract
Lipid peroxidation is a very undesirable reaction in foods and is generally recognized as the primary factor limiting the shelf-life of most processed food products1. To mitigate the detrimental effects of lipid peroxidation on food quality, many highly effective antioxidants have been developed. Some of the most effective antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are currently falling into disfavor due to alleged carcinogenic properties2. This, coupled with the consumer’s demand for “natural” food ingredients has created considerable interest in the identification and use of effective plant-derived antioxidants as potential replacements for synthetic compounds. Some of these compounds are not only effective as antioxidants but may also impart significant health benefits to foods such as antiatherogenic, antimutagenic, and anticarcinogenic activities3,4.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
J. Loliger. 1991. The use of antioxidants in foods, in “Free Radicals and Food Additives,” O. I. Aruoma and B. Halliwell, eds. Taylor and Francis, London, pp. 121–150.
M. Namiki. 1990. Antioxidants/antimutagens in food, C.R.C. Crit. Rev. Food Sci. Nutt 29: 273.
G.G. Duthie. 1991. Antioxidant hypothesis of cardiovascular disease, Trends Food Sci. Technol. 2: 205.
J.E. Kinsella, E. Frankel, B. German, and J. Kanner. 1993. Possible mechanisms for the protective role of antioxidants in wine and plant foods, Food Technol. 47: 85.
E. Frankel. 1993. In search of better methods of evaluating natural antioxidants and oxidative stability in food lipids, Trends Food Sci. Technol. 4: 220.
K.L. Horan, B.S. Lutzke, A.R. Cazers, J.M. McCall, and D.E. Epps. 1994. Kinetic evaluation of lipophilic inhibitors of lipid peroxidation in DLPC liposomes, Free Radic. Biol. Med. 17: 587.
D.D. Lasic and D. Papahadjopoulos. 1995. Liposomes revisited, Science 267: 1275.
C. Vigo-Pelfrey and N. Nguyen. 1991. Modulation of lipid peroxidation of liposomes and micelles by antioxidants and chelating agents, in “Membrane Lipid Oxidation,” Vol. Il, C. Vigo-Pelfrey ed., CRC Press, Boca Raton, FL. pp. 135–149.
T.A. Dix and J. Aikens. 1993. Mechanisms of biological relevance of lipid peroxidation initiation, Chem. Res. To_xicol. 6: 2.
D.W. Stanley. 1991. Biological membrane deterioration and associated quality loss in food tissues, C.R.C.Crit. Rev. Food Sci. Nutr. 30: 487.
E.N. Ivessa, E. Kalb, F. Paltauf, and A. Hermetter. 1988. Diphenylhexatrienyl propanoyl hydrazyl stachyose: A new oligosaccharide derivative of diphenylhexatriene. Synthesis and fluorescence properties in artificial membranes, Chem Phys. Lipid 49: I 85.
P.J. Trotter, and J. Storch. 1989. 3-[p-(6-phenyl)-1,3,5-hexatrienyl]phenylpropionic acid (PA-DPH): Characterization as a fluorescent membrane probe and binding to fatty acid binding proteins, Biochim. Biophys. Acta 982: 131.
Y.C.M. de Hingh, J. Meyer, J.C. Fischer. R. Berger, J.A.M. Smeitink, and J.A.F. Op den Kamp, J.A.F. 1995. Direct measurement of lipid peroxidation in submitochondrial particles, Biochemistry 34: 1 2755.
T.C.P. Dinis, L.M. Almeida, and V.M.C. Madeira. 1993. Lipid peroxidation in sarcoplasmic reticulum membranes: Effect on functional and biophysical properties. Arch. Biochem. Biophys. 301: 256.
F.A. Kuypers, J.J.M. Van den Berg, C. Schalkwijk, B. Roelofsen, and J.A.F. Op den Kamp. 1987. Parinaric acid as a sensitive fluorescent probe for the determination of lipid peroxidation, Biochem. Biophys. Acta 921: 266.
J.A.N. Laranjinha, L.M. Almeida, andV.M.0 Madeira. 1992 Lipid peroxidation and its inhibition in low density lipoproteins: quenching of cis-parinaric acid fluorescence, Arch. Biochem. Biophys. 297: 147.
R. McKenna, F.J. Kedzy, and D.E. Epps. 1991. Kinetic analysis of the free radical-induced lipid peroxidation in human erythrocyte membranes: evaluation of potential antioxidants using cis-parinaric acid to monitor peroxidation, Anal. Biochem. 196: 443.
J.J.M. Van den Berg, F.A. Kuypers, J.H. Oju, D. Chiu, B. Lubin, B. Roelefsen, and J.A.F. Op den Kamp. 1988. The use of cis-parinaric acid to determine lipid peroxidation in human erythrocyte membranes. Comparison of normal and sickle erythrocyte membranes, Biochem. Biophys. Acta 944: 29.
C.R. Mateo, M.P. Lillo, J. Gonzalez-Rodriguez, and A.V. Acuna. 1991. Molecular order and fluidity of the plasma membrane of human platelets from time-resolved fluorescence polarization, Eur Biophys. J. 20: 41.
A. Arora and G.M. Strasburg. 1997. Development and validation of fluorescence spectroscopic assays to evaluate antioxidant efficacy. Application to metal chelators, J. Ant. Oil Chem. Soc. 74: 1031
Y.-C. Chang, M.G. Nair, and J.L. Nitiss. 1995. Metabolites of daidzein and genistein and their biological activities, J. Natural Prod. 58: 1901.
Y.-C. Chang, M.G. Nair, R.C. Santell, and W.G. Helferich. 1994. Microwave-mediated synthesis of anticarcinogenic isoflavones from soybeans, J. Agile. Food Chem. 42: 1869.
R.C. MacDonald, R.I. MacDonald, B.P.M. Menco, K. Takeshita, N.K. Subbarao, and L. Hu. 1991. Small-volume extrusion apparatus for preparation of large. unilamellar vesicles. Biochim. Biophys. Acta 1061: 297.
K.R. Price, and G.R. Fenwick. 1985. Naturally occurring oestrogens in foods - A review, Food Add. Contant. 2: 73.
G.E. Kelly, G.E. Joannou, A.Y. Reeder, C. Nelson, and M.A. Waring. 1995. The variable metabolic response to dietary isoflavones in humans, Proc. Soc. Exp. Biol. Med. 208: 40.
H.F. Liu, A.M. Booren, and J.I. Gray. 1995. Quality attributes of low-fat cherry ground beef patties, Proc. lnt. Cong. Meat Sci. Technol. 41: 1290.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1998 Springer Science+Business Media New York
About this chapter
Cite this chapter
Arora, A., Strasburg, G.M. (1998). A Novel Fluorescent Method for Rapid Screening of Compounds for Antioxidant Activity. In: Tunick, M.H., Palumbo, S.A., Fratamico, P.M. (eds) New Techniques in the Analysis of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5995-2_7
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5995-2_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-3307-2
Online ISBN: 978-1-4757-5995-2
eBook Packages: Springer Book Archive