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 (A...

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Bibliographic Details
Published in:BioFactors (Oxford) 2004, Vol.22 (1-4), p.299-301
Main Authors: Lee, Ki Won, Kim, Young Jun, Lee, Seong-Kweon, Lee, Hyong Joo
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants - analysis
Arg-CLA
Arginine
conjugated linoleic acid
Food Analysis
hydrophilic
Kinetics
Linoleic Acids, Conjugated - chemical synthesis
Oxidation-Reduction
oxidative stability
Solubility
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Summary: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°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.
ISSN:0951-6433
1872-8081
DOI:10.1002/biof.5520220158