Concentration-dependent antioxidant activities of conjugated linoleic acid and α-tocopherol in corn oil.

BACKGROUND

Antioxidants prevent rancidity (lipid peroxidation) and natural antioxidants, e.g., α-tocopherol, likely provide additional value to oil-based food products because of their health benefits. Conjugated linoleic acid (CLA) has potential health benefits and may exhibit antioxidant properties. The main aim of this study was to compare the antioxidant efficacy of α-tocopherol, trans-10, cis-12-CLA and cis-9, trans-11-CLA (in graded concentrations) added to antioxidant-stripped corn oil.

RESULTS

As compared to α-tocopherol, both CLA isomers displayed significant inhibition of corn oil lipid peroxidation induced by copper. Inhibition of thiobarbituric acid reactive substances (TBARS) were CLA concentration dependent for both isomers but with significant inhibition occurring at 0.1 and 1 ppm of CLA isomers or α-tocopherol, respectively (P < 0.05). Graded concentrations of α-tocopherol, and for both CLA isomers and time, had significant effects on TBARS formation (P < 0.0001). There were significant effects in interactions between graded concentrations and time for both CLA isomers (P < 0.0001) but not for α-tocopherol (P > 0.05).

CONCLUSIONS

CLA compounds could serve as useful food antioxidants and provide additional value because of their potential bioactivity in disease prevention. Copyright © 2007 Society of Chemical Industry.