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EFFECT OF COPPER CHELATING AGENTS ON THE PRO‐OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATS

EFFECT OF COPPER CHELATING AGENTS ON THE PRO‐OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATS Ascorbic acid, a strong reducing agent, catalyzes the formation of nitric oxide myoglobin with or without the use of heat (25,22) and is effective in protecting the cured meat pigment once it is formed. I n view of the usefulness of this compound in preserving meat color, its behavior with tissue fats becomes of particular interest. Ascorbic acid has been reported to act as an antioxidant in pure fats (6,13). However, it may also accelerate oxidation especially when added to animal fats in contact with an aqueous phase ( 1 , 2 1 ) . Ascorbyl palmitate, which is fat soluble, oxidizes fat alone (I?‘), I n numerous experiments in this laboratory in which ascorbic acid has been added to meats, it has accelerated rancidity in the majority of cases, but occasionally, in some samples of meat, has acted as an antioxidant. The mechanism of accelerated f a t oxidation by this compound is not clear. Indirect evidence points to a copper-ascorbic acid combination as the causative agent for the pro-oxidation. Lehmann and Watts ( 1 5 ) found that when ethyleiiediaminetetraacetic acid or polyphosphates, which form copper chelates, were added with ascorbic acid, its pro-oxidant effect in http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

EFFECT OF COPPER CHELATING AGENTS ON THE PRO‐OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATS

KELLEY, GEORGE G.; WATTS, BETTY M.
Journal of Food Science , Volume 22 (3) – May 1, 1957
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References (24)

Publisher
Wiley
Copyright
Copyright © 1957 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1957.tb17016.x
Publisher site
See Article on Publisher Site

Abstract

Ascorbic acid, a strong reducing agent, catalyzes the formation of nitric oxide myoglobin with or without the use of heat (25,22) and is effective in protecting the cured meat pigment once it is formed. I n view of the usefulness of this compound in preserving meat color, its behavior with tissue fats becomes of particular interest. Ascorbic acid has been reported to act as an antioxidant in pure fats (6,13). However, it may also accelerate oxidation especially when added to animal fats in contact with an aqueous phase ( 1 , 2 1 ) . Ascorbyl palmitate, which is fat soluble, oxidizes fat alone (I?‘), I n numerous experiments in this laboratory in which ascorbic acid has been added to meats, it has accelerated rancidity in the majority of cases, but occasionally, in some samples of meat, has acted as an antioxidant. The mechanism of accelerated f a t oxidation by this compound is not clear. Indirect evidence points to a copper-ascorbic acid combination as the causative agent for the pro-oxidation. Lehmann and Watts ( 1 5 ) found that when ethyleiiediaminetetraacetic acid or polyphosphates, which form copper chelates, were added with ascorbic acid, its pro-oxidant effect in

Journal

Journal of Food Science – Wiley

Published: May 1, 1957

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