Production of Ascorbate Free Radicals in Infant Formulas and Other Media

Autor:	O. Hinojosa, Elaine T. Champagne, C. A. B. Clemetson
Rok vydání:	1990
Předmět:	fluids and secretions Aqueous solution Antioxidant Molar ratio Chemistry medicine.medical_treatment Radical medicine food and beverages Food science Ascorbic acid Food Science
Zdroj:	Journal of Food Science. 55:1133-1136
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1990.tb01616.x
Popis:	The effects of pH on ascorbate free radical production in ascorbic acid-supplemented cow's milk, soy- and milk-based infant formulas and in aqueous ascorbic acid solutions were examined. Formula and milk components decreased ascorbate free radical concentrations. Ascorbate free radical levels in pepsin-hydrolyzed soy and milk formulas were no different from those of unhydrolyzed formulas. At the phytate: iron molar ratio in the formulas, phytate decreased ascorbate free radical levels in pH 2.0 and 7.0 ascorbic acid solutions containing iron by about 35% and 50%, respectively. This antioxidant effect of phytate was not observed in soy-based and phytate-spiked milk-based formulas.
Databáze:	OpenAIRE
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