Abstract 1‐Substituted pyrroles (1 and2) and1‐substituted 2‐(1′‐hydroxypropyl)pyrroles (3–5) were produced in reactions between a lipid peroxidation product, 4,5(E)‐epoxy‐2(E)‐heptenal, and the amino acid lysine. The antioxidative activity of compounds1–5 was studied. Oxidative stability was evaluated in refined soybean oil containing compounds1–5, butylated hydroxytoluene (BHT),n‐propyl gallate orl‐lysine, at concentrations of 50–200 ppm. Oils were either oxidized at 60°C and oxidation products determined by the thiobarbituric acid‐reactive substances assay, or they were oxidized at 110°C by the Rancimat method. Although both methods gave similar results, greater differences were observed at 60°C than at 110°C. Addition of compounds1–5,l‐lysine, BHT, and propyl gallate significantly (P<0.01) protected the oil against oxidation. The effectiveness order found was:l‐lysine << compounds3–4 < compounds1–2 < compound5 ≈ BHT << propyl gallate.
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Alaiz et al. (1995) studied this question.
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