Formation of Active Oxygens by Linoleic Acid Peroxidation

Linoleic acid의 산화(酸化)에 의한 활성산소종(活性酸素種)의 생성(生成)

  • Kang, Jin-Hoon (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Yeum, Dong-Min (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Choi, Su-An (Department of Natural Science Education, Pusan Teacher's College) ;
  • Kim, Seon-Bong (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Park, Yeung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 강진훈 (부산수산대학 식품공학과) ;
  • 염동민 (부산수산대학 식품공학과) ;
  • 최수안 (부산교육대학 과학교육과) ;
  • 김선봉 (부산수산대학 식품공학과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1987.12.01

Abstract

The formation of superoxide anion (${\cdot}O^{-}_2$)and hydrogen peroxide ($H_2O_2$) during linoleic acid peroxidation were investigated in linoleic acid-aqueous system at $37^{\circ}C$. Superoxide anion was rapidly generated in the early stage of peroxidation, marked to 0.375 (absorbance at 560mm) in the 12mM linoleic acid (POV below 80millieq./kg) incubated for 1 day and then decreased with time-elapsed. Hydrogen peroxide was also rapidly generated in the early stage of peroxidation regardless of linoleic acid concentration. And, superoxide dismutase(SOD) and catalase greatly inhibited the formation of superoxide anion and hydrogen peroxide, respectively.

Keywords