Journal of Food Science · 2006 · 22 citations · 30 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryFood ProcessingBioactive Food ComponentsFood OxidationIron NutritionLipid OxidationOxidative StabilityOxidative StabilizationFatty AcidsInduction PeriodIron-catalyzed OxidationIron-rich FoodsLactoferrin UtilizationOxidation Induction TimeOxidative Induction TimeOxidative Stability Testing
ABSTRACT: We investigated the oxidative stability of soybean oil and fish oil fortified with iron solubilized by lactoferrin (FeLF). Oxidative stability was evaluated by measuring the induction period of the Rancimat test. The induction time of soybean oil added FeCl 3 was decreased; however, that of added FeLF was not. This effect of lactoferrin was also observed in the iron‐catalyzed oxidation offish oil at temperatures ranging from 50°C to 120°C, and at concentrations of iron ranging from 0 to 500 ppm. Thus, lactoferrin is considered useful as a natural iron stabilizer for food products containing polyunsaturated fatty acids.
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Inhibition of lipid peroxidation by the iron-binding protein lactoferrin
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