Work

Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation

Year: 2024

Type: article

Abstract: ABSTRACT Photosensitizers and pigments in raw meat such as porphyrins, riboflavin, and myoglobin after incorporation with light beam prompt the generation of singlet oxygen ( 1 O 2 ) from triplet oxygen ( 3 O 2 ) 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 1 H 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 (NaN 3 ) as a well‐known 1 O 2 scavenger were decreased in the order of NaN 3 > Turmeric > Cumin > BHT. It was proven that during the photooxidation process, there is a direct association between the amount of flavonoid compounds and 1 O 2 scavenging.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.4539

Authors: Mahdi Hajimohammadi, Fatemeh Sheikh Mahboobi, Haizhou Wu

Institutions: Kharazmi University, Huazhong Agricultural University, Chalmers University of Technology

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

Open Access status: hybrid

Estimated APC paid: $3,460

Funders: National Science Foundation, Iran National Science Foundation, Kharazmi University