In vitro antioxidant activities of magnesium compounds used in food industry

Szentmihályi, K. and Szilágyi, M. and Balla, J. and Ujhelyi, L. and Blázovics, A. (2014) In vitro antioxidant activities of magnesium compounds used in food industry. Acta Alimentaria, 43 (3). pp. 419-425. ISSN 0139-3006

Preview

Text aalim.43.2014.3.8.pdf Download (1MB) | Preview

Abstract

Magnesium participates in numerous enzymatic reactions in the human body and it has essential role in the maintenance of the antioxidant system. Since several magnesium compounds have been applied in the food and pharmaceutical industry, our purpose was to investigate the antioxidant/free radical scavenging activity of some magnesium compounds in vitro. The antioxidant/prooxidant effect of inorganic salts (e.g. MgCl₂) and organic complexes (e.g. Mg-gluconate) was determined with chemiluminometric method (H₂O₂/•OH-microperoxidase-luminol) and heme mediated LDL oxidation (LDL-heme-H₂O₂ ) in vitro. It has been stated that the chemiluminescence method and LDL (low density lipoprotein) oxidation measurement is applicable in the presence of magnesium salts and complexes. Most of the compounds do not generate free radicals and the antioxidant/prooxidant effect depends on the quality of the ligand and the concentration. In the concentration range used, some representatives of the magnesium compounds (MgO, Mg-gluconate, Mg-polygalacturonate) investigated showed radical generating activity measured with chemiluminescence method, whereas the LDL oxidation has not been affected. Magnesium citrate and malate proved to be antioxidants measured with the chemiluminescence method and they slightly accelerate the LDL oxidation in the system and in the concentration applied. In vitro some of the ligands of magnesium compounds showed antioxidant activities.

Actions (login required)

Edit Item