Effect of natural copper chelating compounds on the pro-oxidant activity of ascorbic acid in steam-cooked ground fish

Summary The antioxidative effects of several natural polyphenolic substances on ascorbic acid-induced lipid oxidation, measured as thiobarbituric acid-reactive substances (TBARS) was studied in steam-cooked ground fish. Those natural polyphenolic compounds that were potent antioxidants in the presence of ascorbic acid were also effective inhibitors of copper-induced oxidation of ascorbic acid. the order of potency of the natural products was: tannic acid ∼ ellagic acid > myricetin > n-Propyl gallate > fisetin > quercetin ° luteolin > gallic acid. It is likely that the potent flavonoids inhibited lipid oxidation in ascorbic acid pre-treated cooked ground fish by reducing the rate of copper-induced oxidation of ascorbic acid, thereby decreasing the production of free radicals. Flavonoids are able to exert antioxidative potential due to their free radical scavenging and metal chelating properties.

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