Antioxidant Activity of Phytic Acid and its Hydrolysis Products for Marine Lipid.

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  • UCHIDA Tatsuhiro
    Department of Food Science and Technology, Tokyo University of Fisheries
  • IMAI Masatake
    Research Institute of Morinaga & Co., Ltd
  • KUWATA Gorou
    Research Institute of Morinaga & Co., Ltd
  • TERAO Junji
    Department of Nutrition, School of Medicine, The University of Tokushima
  • YOSHIDA Nana
    Department of Food Science and Technology, Tokyo University of Fisheries
  • GOTOH Naohiro
    Department of Food Science and Technology, Tokyo University of Fisheries
  • WADA Shun
    Department of Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • フィチン酸およびその加水分解物の水産脂質に対する抗酸化活性
  • フィチンサン オヨビ ソノ カスイ ブンカイ ブツ ノ スイサン シシツ ニ タイスル コウサンカ カッセイ

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The antioxidant effects of phytic acid (inositol hexaphosphate: IP6) were compared with its hydrolysis products (inositol diphosphate: IP2-inositol pentaphosphate: IP5). The antioxidant activity and chelating activity of metal ion of IP6 and IP2-IP5 (IPns) were examined by using the evaluation of ferric thiocyanate (FTC), β-carotene bleaching, 2, 2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging, and tetramethylmurexide inhibiting methods. (1) Result of the FTC and β-carotene bleaching methods indicated that the most effective antioxidant was the IP6 and its antioxidant activity was similar to the activity of α-tocopherol. (2) Chelating activities of IPns for Fe2+and Cu2+ were showed that IP6 has the most strong chelating activity. In proportionately, as the number of phosphate group increases in IPns, the chelating activities are strong. (3) IPns inhibited the marine oil oxidation with Fe2+ and that has the strong synergistic effects with α-tocopherol. The inhibition of marine lipid oxidation and the synergistic effects with α-tocopherol followed the order: IP6>IP5>IP4>IP3>IP2.

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