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Antioxidant Activity Of Carnosine And Phytate: Application As Meat Preservatives, Beom Jun Lee
Antioxidant Activity Of Carnosine And Phytate: Application As Meat Preservatives, Beom Jun Lee
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The antioxidant activity of carnosine and phytic acid was investigated using several model systems. Carnosine and phytic acid alone inhibited metal ion-catalyzed deoxyribose degradation. Carnosine strongly inhibited metal ion-catalyzed lipid peroxidation in liposomes and in ground beef homogenates. Phytic acid facilitated oxidation of Fe (II) to Fe (III), and it inhibited hemeprotein + H2O2-catalyzed lipid peroxidation in linoleic acid micelles.
Antioxidant and color stabilizing effects of carnosine and phytate were investigated in a beef model system. Both compounds increased the rate of pH decline in pre-rigor beef muscle and stabilized fresh meat color by inhibiting metmyoglobin …