Antioxidant activity of β-carotene-related carotenoids in solution |
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Authors: | J Terao |
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Affiliation: | (1) Research Institute for Food Science, Kyoto University, Uji, 611 Kyoto, Japan;(2) Ministry of Agriculture, Forestry and Fisheries, National Food Research Institute, 305 Tsukuba, Ibaraki, Japan |
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Abstract: | The effect of the antioxidant activity of β-carotene and related carotenoids on the free radical-oxidation of methyl linoleate
in solution was examined by measuring the production of methyl linoleate hydroperoxides. Canthaxanthin and astaxanthin which
possess oxo groups at the 4 and 4′-positions in the β-inonone ring retarded the hydroperoxide formation more efficiently than
β-carotene and zeaxanthin which possess no oxo groups. The rates of autocatalytic oxidation of canthaxanthin and astaxanthin
were also slower than those of β-carotene and zeaxanthin. These results suggest that canthaxanthin and astaxanthin are more
effective antioxidants than β-carotene by stabilizing the trapped radicals. |
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Keywords: | |
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