The effect of antioxidants on quantitative changes of lysine and methionine in linoleic acid emulsions at different pH conditions

Marzanna Hęś , Anna Gliszczyńska-Świgło , Anna Gramza-Michałowska


Background. Plants are an important source of phenolic compounds. The antioxidant capacities of green tea, thyme and rosemary extracts that contain these compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in emulsions and inhibit the interaction of lipid oxidation products with amino acids. Therefore, the influence of green tea, thyme and rosemary extracts and BHT (butylated hydroxytoluene) on quantitative changes in lysine and methionine in linoleic acid emulsions at a pH of isoelectric point and a pH lower than the isoelectric point of amino acids was investigated. Material and methods. Total phenolic contents in plant extracts were determined spectrophotometrically by using Folin-Ciocalteu’s reagent, and individual phenols by using HPLC. The level of oxidation of emulsion was determined using the measurement of peroxides and TBARS (thiobarbituric acid reactive substances). Methionine and lysine in the system were reacted with sodium nitroprusside and trinitrobenzenesulphonic acid respectively, and the absorbance of the complexes was measured. Results. Extract of green tea had the highest total polyphenol content. The system containing antioxidants and amino acid protected linoleic acid more efficiently than by the addition of antioxidants only. Lysine and methionine losses in samples without the addition of antioxidants were lower in their isoelectric points than below these points. Antioxidants decrease the loss of amino acids. The protective properties of antioxidants towards methionine were higher in a pH of isoelectric point whereas towards lysine in pH below this point. Conclusion. Green tea, thyme and rosemary extracts exhibit antioxidant activity in linoleic acid emulsions. Moreover, they can be utilized to inhibit quantitative changes in amino acids in lipid emulsions. However, the antioxidant efficiency of these extracts seems to depend on pH conditions. Further investigations should be carried out to clarify this issue.
Author Marzanna Hęś - Uniwersytet Przyrodniczy w Poznaniu, MNiSW [80]
Marzanna Hęś,,
, Anna Gliszczyńska-Świgło (WT / KTiAI)
Anna Gliszczyńska-Świgło,,
- Department of Technology and Instrumental Analysis
, Anna Gramza-Michałowska - Uniwersytet Przyrodniczy w Poznaniu
Anna Gramza-Michałowska,,
Journal seriesActa Scientiarum Polonorum Technologia Alimentaria, ISSN 1644-0730, e-ISSN 1898-9594, (B 15 pkt)
Issue year2017
Publication size in sheets0.7
Keywords in Englishlipid oxidation, linoleic acid emulsion, green tea, rosemary and thyme extracts, lysine, methionine, environmental pH
ASJC Classification1106 Food Science
Languageen angielski
Score (nominal)15
Score sourcejournalList
ScoreMinisterial score = 15.0, 28-02-2020, ArticleFromJournal
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.771
Citation count*3 (2020-10-20)
Share Share

Get link to the record

* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Are you sure?