Abstract
Lipid hydroperoxides are known to decrease food quality and safety. However, the stability of hydroperoxides in foods has been hardly investigated. We have reported that pH and various food components such as metal ions, amino acids, sugars and ascorbic acid affected to the stability of linoleic acid hydroperoxide (hydroperoxyoctadecadienoic acid; HPOD). In this study, we examined effects of various beverages and seasonings on the stability of HPOD. Teas, carrot juice, tomato juice, and 5% soy sauce showed the suppressive effect on the decomposition of HPOD. This may be due to the radical scavenging activity of tea polyphenols, carotenoids, and amino-carbonyl reaction products. However, 50% soy sauce showed the accelerative effect on the decomposition of HPOD because of iron ions.
