Antioxidant Effects of Tocopherol, BHA, and L-Ascorbic Acid for the Model System of Boiled and Dried Sardine and Salted and Dried Sardine

Abstract

To evaluate the antioxidant effects of tocopherol (Toc), butyl hydroxyanisole (BHA), and L-ascorbic acid (AsA), the model system of boiled and dried sardine and salted and dried sardine, the possibility of precisely adding antioxidants and to quantitatively measure the rate of oxidation, were devised. It was determined that the antioxidant effects of Toc and BHA were almost the same for the boiled and dried sardine model system as well as for the salted and dried sardine model system. AsA showed an antioxidant effect similar to Toc and BHA on the boiled and dried sardine model system. However, AsA showed no antioxidant effect on the salted and dried sardine model system. On the other hand, the oxidation of the boiled and dried sardine model system was initiated by catalase, glutathione peroxidase, and superoxide dismutase.