STUDY OF FAT OXIDATION PRODUCTS WITH OTHER FOOD COMPONENTS, ANTIOXIDANTS AND TRAPPING AGENTS TO INHIBIT CROSS-LINKING OF PROTEINS

Abstract : A number of aldose sugars and ribose derivatives were studied manometrically and spectrophotometrically to access their potentials as antioxidants in dehydrated foods. Evidence is presented which indicates that aldoses containing cis hydroxyl configuration on carbon 2 and 3 of the molecule possess antioxidant properties. Ribitol, D-2deoxyribose and riboflavin were found to inhibit peroxidation of purified methyl linoleate. Ribose at very low concentrations was found to inhibit diene conjugation in methyl linoleate.