Antioxidant Effect of Tryptophan and Arginine on Soybean oil Rancidity

Tryptophan과 Arginine의 대두유에 대한 항산화 및 상승효과

  • Cho, Hee-Sook (Department of Food and Nutrition, Mokpo National University)
  • 조희숙 (목포대학교 생활과학대학 식품영양학과)
  • Published : 1999.03.30

Abstract

This study was conducted to investigate the antioxidant and synergistic effects upon different concentration(0.02, 0.1, 1%) of tryptophan and arginine of soybean oil during incubation at $60^{\circ}C$. Peroxide value(POV), acid value(AV) and thiobarbituric acid(TBA) value of each oil were monitored. Tryptophan and arginine showed antioxidative effects in all concentration. In case of incubating antioxidative effect of tryptophan was similar to that of TBHQ that of arginine was considerably higher than that of ${\alpha}-tocopherol$, but was lower than that of tryptophan. Synergistic effects among tryptophan, arginine and some food antioxidant were shown to be available in all substrates and the best effect was shown in substrate added compound of tryptophan and ${\alpha}-tocopherol$.

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