Effect and mechanism of pyridoxamine on the lipid peroxidation and stability of polyunsaturated fatty acids in beef patties

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• 作者：Daniel Wong ; Xiaoqiang Hu ; Ningping Tao ; Xichang Wang and Mingfu Wang
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2016
• 出版时间：15 August 2016
• 年：2016
• 卷：96
• 期：10
• 页码：3418-3423
• 全文大小：302K
• ISSN：1097-0010

文摘

Little is known about how vitamins can affect the peroxidation and stability of polyunsaturated fatty acids in cooked foods. Thus the effects of 15 vitamins on toxic malondialdehyde (MDA) formation in cooked beef patties were examined with the application of solid phase extraction and thiobarbituric acid (TBA) analysis by HPLC-DAD. The polyunsaturated fatty acid profiles in cooked beef patties treated with some vitamins were further compared with that of control sample (no vitamin addition) by GC-MS analysis.