Co-Authors:
Kanner, J., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Harel, S., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Abstract:
Activated metmyoglobin (MetMb) by H2O2 initiates oxidation of microsomal unsaturated fatty acids, β-carotene and methional but not formate. Lipid peroxidation by activated MetMb was not inhibited by catalase. The activated species which initiaes lipid peroxidation appears to be a porphyrin cation radical, P{dot minus} + FeIV=O, and not a hydroxyl radical. © 1985 American Oil Chemists' Society.
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