Effects of Antioxidants on Lipid Peroxide Formation in Irradiated Synthetic Diets

Summary

The effects of the antioxidants, vitamin E, propyl gallate (PG), 2-t-butyl-4-methoxy phenol (BHA), 2,6-di-t-butyl-4-methoxy phenol (BHT), nor-dihydroguaiaretic acid (NDGA) and diphenyl-p-phenylene diamine (DPPD) in concentrations ranging between 0·001 per cent and 0·1 per cent have been tested on lipid peroxide formation in synthetic diet mixtures containing herring oil (10 per cent) mixed with starch (90 per cent) irradiated with γ-ray doses of 100–2000 krad.

On a weight basis NDGA, DPPD, BHA and BHT were most effective and vitamin E and propyl gallate were least effective. An antioxidant concentration of 0·01 per cent normally protected against peroxide formation after a dose of 500 krad but if the dose was increased to 1000 or 2000 krad, much higher doses of antioxidant, up to 0·1 per cent, were required to give protection. Antioxidants prevented peroxide developing during post-irradiation storage even when added after irradiation.

Antioxidants were partially or completely destroyed by irradiation with doses of 100 krad or more. The percentage of total antioxidant destroyed depended on the concentration; much greater destruction occurred in dilute solutions than in concentrated solutions. Vitamin E and propyl gallate were most sensitive whereas NDGA was relatively resistant.

Antioxidant destruction was much enhanced if irradiation was carried out in presence of herring oil. Free radicals formed in unsaturated fatty acids of the herring oil are believed to be responsible.

Lecithin and citric acid, which have been described as antioxidant synergists when added with vitamin E, caused a limited enhancement of its antioxidant action against radiation-induced peroxidation.