Enhanced oxidative stability of a hydrophilic arginine-conjugated linoleic acid complex.
The application of conjugated linoleic acid (CLA) as a functional food ingredient has been limited due to its high cost of purification and insolubility in water. Recently, we reported a method to produce high-purity CLA using two-step urea-inclusion crystallization and a hydrophilic arginine-CLA (Arg-CLA) complex. The present study compared the oxidative stability and antioxidant activity of CLA and Arg-CLA. Hydroperoxide production from CLA increased about 12-fold at 10 hr after heat treatment at 100(R)C, whereas Arg-CLA did not exhibit significant hydroperoxide production. Furthermore, the Arg-CLA complex showed synergistic antioxidant activity in a 2,2'-azinobis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging assay. Arg-CLA at 20 mM scavenged 89% of ABTS radicals in 3 h, whereas CLA alone quenched only 48% under the same conditions. Our results indicate that a hydrophilic Arg-CLA exhibits enhanced oxidative stability and antioxidant activity, which could expand the scope of CLA application in various food industries.
Lee
Ki Won
KW
Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Seoul 151-742, South Korea.
Kim
Young Jun
YJ
Lee
Seong-Kweon
SK
Lee
Hyong Joo
HJ
D000975:Antioxidants / Q000032:analysis; D001120:Arginine; D005504:Food Analysis; D007700:Kinetics; D044243:Linoleic Acids, Conjugated / Q000138:chemical synthesis; D010084:Oxidation-Reduction; D012995:Solubility
D000975:Antioxidants; D044243:Linoleic Acids, Conjugated; D001120:Arginine