Lipid-oxidation-induced carboxymyoglobin oxidation

Surendranath P. Suman, Richard A. Mancini, Cameron Faustman

Research output: Contribution to journalArticlepeer-review

23 Scopus citations


We evaluated the usefulness of the ratio A503/M581 as a browning index (BI) for estimating brown color formation in solutions containing oxymyoglobin (OxyMb) and carboxymyoglobin (COMb). In split-chamber cuvette analyses with different proportions of metmyoglobin (MetMb), COMb and OxyMb, BI was highly correlated (r = 0.93-0.94) with direct estimation of MetMb. Moreover, A503/A581 was not influenced by different COMb-OxyMb proportions. Second, we investigated 4-hydroxy-2-nonenal (HNE)-induced spectral changes in OxyMb and COMb solutions. At pH 7.4 and 37°C, BI was greater in HNE-treated OxyMb and COMb samples than in aldehyde-free controls (P < 0.05). However, at pH 5.6 and 4°C, HNE-induced browning was more pronounced in COMb than in OxyMb. These results indicated that COMb is susceptible to lipid-oxidation-induced browning in a pH- and temperature-dependent manner.

Original languageEnglish
Pages (from-to)9248-9253
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number24
StatePublished - Nov 29 2006


  • 4-hydroxy-2-nonenal
  • Carbon monoxide
  • Carboxymyoglobin
  • Lipid oxidation
  • Myoglobin

ASJC Scopus subject areas

  • Chemistry (all)
  • Agricultural and Biological Sciences (all)


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