Antioxidants and prooxidants in milk-like emulsions: Effect of ascorbate, urate, alpha-tocopherol and beta-carotene on early events in lipid oxidation

L. H. Skibsted, C. U. Carlsen, M. V. Kroger-Ohlsen, Rikke Susanne Vingborg Hedegaard, B. M. Bibby, D. Kristensen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The effect on early events in lipid oxidation (tendency of radical formation and subsequent development of lipid hydroperoxides) of ascorbate, urate, beta-carotene and alpha-tocopherol individually or combined in concentrations relevant for milk was evaluated by electron spin resonance (ESR) spectroscopy using the spin trapping technique and spectrophotometric determination of peroxide value. alpha-Tocopherol had a clear antioxidative effect both on radical formation and peroxide development, while ascorbate, urate and beta-carotene enhanced radical formation. Ascorbate and to a lesser degree beta-carotene promoted the formation of peroxides. For combinations, alpha-tocopherol more than counteracted the prooxidative effects of the individual prooxidants, while a combination of beta-carotene and ascorbate was very prooxidative. Feeding strategies should accordingly ensure a high alpha-tocopherol level in milk.
Original languageEnglish
JournalMilchwissenschaft
Volume60
Issue number1
Pages (from-to)44-48
ISSN0026-3788
Publication statusPublished - 2005
Externally publishedYes

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