Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomes

Shu Wen Huang, M. Teresa Satué-Gracia, Edwin N. Frankel, J. Bruce German

Research output: Contribution to journalArticlepeer-review

65 Scopus citations


Interest in using lactoferrin in foods for its antimicrobial activity inspired the present study of its antioxidant activity. Natural bovine lactoferrin inhibited oxidation in buffered corn oil emulsions and lecithin liposome systems at pH 6.6 and 50 °C. The antioxidant activity increased with lactoferrin concentration in both phosphate- and Tris-buffered emulsions, but not in both buffered liposome systems. A mixture of 1 μM lactoferrin and 0.5 μM ferrous ions was a significantly better antioxidant than 1 μM lactoferrin alone in Tris-buffered emulsions and in phosphate- buffered liposomes. Lactoferrin was a prooxidant at 1 μM in phosphate- buffered liposomes and at 15 and 20 μM in Tris-buffered liposomes. Copper was a stronger prooxidant than iron in both buffered emulsions. Lactoferrin decreased the prooxidant effect of iron, but not of copper, in emulsions. The antioxidant or prooxidant activities of lactoferrin depended on the lipid system, buffer, its concentration, the presence of metal ions, and oxidation time.

Original languageEnglish (US)
Pages (from-to)1356-1361
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number4
StatePublished - Apr 1999


  • Antioxidant activity
  • Corn oil emulsions
  • Hexanal
  • Hydroperoxides
  • Iron ions, copper ions
  • Lactoferrin
  • Liposomes
  • Prooxidant activity

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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