Antioxidant Properties of Phenylindan Isomers
J. Agric. Food Chem., Vol. 44, No. 9, 1996 2509
phenylindans (0.04 µM) was much lower than the iron
concentration used in the biological membrane per-
oxidation assay (10 µM), these isomers most likely
behave as peroxyl radical scavengers. Finally, one could
speculate about possible synergistic effects between
phenylindan isomers and vitamin E. Indeed, it was
shown in preliminary experiments using liver mem-
branes from vitamin E-deficient rats, that a 10-fold
higher phenylindan concentration was needed to pro-
duce an inhibition of lipid peroxidation similar to that
obtained with liver membranes from rats not deficient
in vitamin E (unpublished observations). This would
suggest some physiologically relevant interactions be-
tween the phenylindan isomers and vitamin E.
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It is worth mentioning that in this rat liver membrane
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which can generate free radicals in close proximity to
the substrate molecules. However, none of the anti-
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order to comprehend the overall action of antioxidants
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These preliminary investigations using artificial and
biological lipids for the assay of antioxidant activity
demonstrate the potential of heat processing in the
generation of novel antioxidant compounds. Previous
studies have shown that roasted sesame oil possesses
higher antioxidative activity than the untreated sesame
oil. This stronger AC was attributed to the production
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seeds such as sesamol from sesamolin (Namiki, 1995).
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3
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ACKNOWLEDGMENT
1
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We thank Mr. J .-M. Aeschlimann for statistical
analysis and Miss Val e´ rie D e´ nervaud for excellent
technical assistance.
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