Antioxidative Characteristics of Dihydroxyphenylalanine, Melanin and Enzymatic Browning Reaction Products of Tyrosine in a Model System

Dihydroxyphenylalanine, Melanin 및 Tyrosine의 효소적 산화반응생성물질의 항산화 특성

  • Hong-Sik Cheigh (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Soo-Hyoun Um (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Hae-Gyoung Kim (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Chang Y. Lee (Dept. of Food Science and Technology, Comell University)
  • Published : 1995.06.01


Antioxidative characteristics of dihydroxyphenylalalnine(DOPA), melanin and enzymatic oxidation products of tyrosine(EOPTs) were studied in a model system. EOPTs were prepared by the tyrosine-tyrosinase reaction at pH 6.5 and $25^{\circ}C$ at various time intervals(0~120min). All EOPTs were brown in varied intensities with increased absorption at 200~210, 280, 310~320nm, and 450~490nm. EOPTs obtaiend at the early stage of the reaction(1~3min especially) showed a higher antioxidative activity than those from the later stage on the inhibition of peroxide, conjugated dienoic acid and malonaldehyde formations in linoleic acid autoxidation. Additionally among the substances of tyrosine, DOPA and melanin, DOPA showed the highest antioxidative activity while that of tyrosine was the lowest during the linoleic acid autooxidation. It was observed that DOPA and melanin had the ability of free radical scavenging, which may party contribute to their antioxidative activity.


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