Myoglobin Oxidation in a Model System as Affected by Non-Heme Iron and Iron Chelating Agents
Journal of Agricultural and Food Chemistry
American Chemical Society
A model system was used to study the effect of nonheme iron on myoglobin oxidation at pH 5.6 and pH 7.2 at 23 °C. The addition of ferrous iron significantly (p < 0.05) increased the rate of myoglobin oxidation in the absence of lipid, demonstrating that iron promoted myoglobin oxidation independent of the effect of lipid oxidation. The addition of the type II, iron chelating antioxidants sodium tripolyphosphate (at pH 7.2) or milk mineral (at pH 5.6) negated the effect of added iron, slowing oxidation of myoglobin. A clear concentration dependence was seen for iron-stimulated myoglobin oxidation, based on both spectral and visual evidence. Further investigation is needed to determine the possible role for nonheme ferrous iron on myoglobin oxidation in vivo or in meat.
Allen K, Cornforth DP. 2006. Myoglobin oxidation in a model system as affected by non-heme iron and iron chelating agents. J Agric Food Chem. 54:10134-10140.