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Master Thesis

Utilisation de la résonance paramagnétique électronique pour l'étude de la réactivité des radicaux libres générés lors de l'oxydation enzymatique de l'acide linoleïque par la lipoxygenase

Abstract : Lipids oxidation is a major cause of food degradation and leads to organoleptic and nutritional losses. This explains the need to understand all the reactions involved in this phenomenon. In this context, electron spin resonance is a powerful tool for trapping and quantifying the radicals species, key molecules in the first steps of lipid oxidation. The aim of our study was to evaluate the rates of reaction involving free radicals formed during the oxidation of linoleic acid catalysed by lipoxygénase. The first technique used was "spin trapping" with POBN as spin-trap. It has been shown that the formation of spin adducts was done mainly under anaerobic conditions. The second technique used was "spin scavenging" with TEMPOL as spin-scavenger. This allowed us to determine the enzymatic mechanism of lipoxygenase and the kinetic parameters associated, to study the mode of inhibition of phenolic antioxidants, and to extend the study to other lipoxygenases, all of this has been made in aerobic and anaerobic conditions.
These studies, coupled with analysis by HPLC / DAD and HPLC / MS, can lead to the separation, identification and quantification of free lipid radicals formed during linoleic acid oxidation.
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Master Thesis
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Stéphanie Brandicourt. Utilisation de la résonance paramagnétique électronique pour l'étude de la réactivité des radicaux libres générés lors de l'oxydation enzymatique de l'acide linoleïque par la lipoxygenase. Alimentation et Nutrition. 2013. ⟨dumas-01157702⟩

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