Antioxidant effect of anthocyanin on enzymatic and non-enzymatic lipid peroxidation.

Narayan, M. S. and Naidu, K. A. and Ravishankar, G. A. and Srinivas, L. and Venkataraman, L. V. (1999) Antioxidant effect of anthocyanin on enzymatic and non-enzymatic lipid peroxidation. Prostaglandins Leukotrienes and Essential Fatty Acids, 60 (1). pp. 1-4. ISSN 0952-3278

PDF Prostaglandins, Leukotrienes and Essential Fatty Acids Volume 60, Issue 1, January 1999, Pages 1–4.pdf - Published Version Restricted to Registered users only Download (116kB)

Abstract

In vitro enzymatic and non-enzymatic polyunsaturated fatty acid peroxidation was significantly inhibited in a dose dependent manner by purified anthocyanin, a deep-red colour pigment from carrot cell culture. The kinetics showed that anthocyanin is a non-competitive inhibitor of lipid peroxidation. Anthocyanin has been found to be a potent antioxidant compared to classical antioxidants such as butylated hydroxy anisole (BHA), butylated hydroxy toulene (BHT) and alpha tocopherol. This natural agent, in addition to imparting colour to the food, might prevent autooxidation of lipids as well as lipid peroxidation in biological systems.

Item Type:	Article
Uncontrolled Keywords:	Anthocyanins, plant species, in vitro enzymatic non-enzymatic, lipid peroxidation systems
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Feb 2012 09:10
Last Modified:	14 Feb 2012 09:10
URI:	http://ir.cftri.res.in/id/eprint/2197

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