Resumo

REATEGUI AREVALO, Óscar; FUKUSAKI YOSHIZAWA, Alejandro  e  GUIJA POMA, Emilio. Efecto de aminoácidos sobre la oxidación de vitamina C inducida por Ion Cúprico. Rev. Soc. Quím. Perú [online]. 2008, vol.74, n.1, pp.30-39. ISSN 1810-634X.

The oxidation kinetics of ascorbate by cupric ions has been studied at pH 7,4, in the presence of glycine, histidina and cysteine. The mentioned aminoacids inhibit this process through mechanisms that imply their interaction with transition metal, not allowing the reduction of copper by ascorbate and inhibiting the generation of reactive oxygen species. Cysteine inhibits the oxidation of ascorbate by a process that is similar to the one shown by EDTA. The inhibiting action that is produced by histidine, is dependant of the pH, having shown a greater effect at pH 8,0.

Palavras-chave : oxidation of ascorbate; aminoacids; copper; free radicals.