title: Enhanced oxidative stability of a hydrophilic arginine-conjugated linoleic acid complex.
abstract: 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.
authors.affiliation: Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Seoul 151-742, South Korea.
authors.forename: Ki Won
authors.initials: KW
authors.lastname: Lee
authors.forename: Young Jun
authors.initials: YJ
authors.lastname: Kim
authors.forename: Seong-Kweon
authors.initials: SK
authors.lastname: Lee
authors.forename: Hyong Joo
authors.initials: HJ
authors.lastname: Lee
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001120:Arginine; D005504:Food Analysis; D007700:Kinetics; D044243:Linoleic Acids, Conjugated / Q000138:chemical synthesis; D010084:Oxidation-Reduction; D012995:Solubility
chemical_list: D000975:Antioxidants; D044243:Linoleic Acids, Conjugated; D001120:Arginine