Abstract
Antioxidation activities of 15 amino acids and their benzyl esters (ethyl esters in the case of methionine and tryptophan) on the oxidation of lard or of lard containing natural tocopherol mixture (M-Toc), were examined by means of active oxygen method.
All amino acid esters retarded the oxidation of lard containing M-Toc and especially the effects of esters of methionine, lysine, histidine and tryptophan were remarkable, whereas only methionine, phenylalanine, proline and tryptophan among the amino acids examined were fairly effective. Amino acids and their esters themselves, however, showed no antioxidative activities.
It was recognized that sodium hydroxide which is strong inorganic base had an intense synergistic effect on M-Toc under conditions without water in this examination, as an incidental result.
