Nonenzymic browning XIII. Effect of an antioxidant on the discoloration of lipid-protein mixtures.
Higher concentrations of butylated hydroxyanisole inhibited the autoxidation of mixtures of unsaturated cod liver oil fatty acid esters with model proteins. The rate of discoloration was far less efficiently affected by the antioxidant because the antoixidant did not prevent the further transformation into brown pigments of colourless precursors, mainly carbonyl lipid oxidation products, already present in the lipid fraction before the addition of antioxidant. The antioxidant also did not influence the pigments already formed.
D000840:Anisoles / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology*; D002083:Butylated Hydroxyanisole / Q000494:pharmacology*; D003116:Color; D005396:Fish Products; D005519:Food Preservation; D007202:Indicators and Reagents; D008055:Lipids; D010084:Oxidation-Reduction / Q000187:drug effects*; D011506:Proteins
D000840:Anisoles; D000975:Antioxidants; D007202:Indicators and Reagents; D008055:Lipids; D011506:Proteins; D002083:Butylated Hydroxyanisole