Detection of Picomole Levels in Lipid Hydroperoxides by a Chemiluminescence Assay |
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| Authors: | Teruo Miyazawa Kenshiro Fujimoto Takashi Kaneda |
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| Institution: | 1. Department of Food Chemistry, Tohoku University, Tsutsumidori Amamiyamachi 1–1, Sendai 980, Japan;2. Laboratory of Food and Nutrition, Kohriyama Women’s College, Kohriyama 963, Japan |
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| Abstract: | A highly sensitive and simple chemiluminescent method for the quantitation of lipid hydroperoxides at the picomole level is described. The method is based on detecting the chemiluminescence generated during the oxidation of luminol by the reaction with hydroperoxide and cytochrome c under mild conditions. A semilogarithmic relationship was observed between the hydroperoxide added and the chemiluminescence produced. For lipid hydroperoxides, cytochrome c was a most favorable catalyst for generating the chemiluminescence, rather than cytochrome c heme peptide and horseradish peroxidase. This method had high sensitivity to methyl linoleate hydroperoxide, arachidonic acid hydroperoxide and cholesterol hydroperoxide, but low to /-butyl hydroperoxide, J-butyl perbenzoate, diacyl peroxides (lauroyl peroxode and benzoyl peroxide) and dialkyl peroxides (di-/-butyl peroxide and dicumyl peroxide). |
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