Synergistic Antioxidant Effects of Lycopene and Other Antioxidants on Methyl Linoleate Autooxidation
2009
Shim, Y.Y., University of Guelph, Guelph, Ontario, Canada | Kakuda, Yukio, University of Guelph, Guelph, Ontario, Canada | Shi, J., The Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
The beneficial effects derived from consuming natural antioxidants may not depend on the action of an individual antioxidant, but rather on the concerted action of several antioxidants naturally present. The aim of this study was to determine the concentrations and combinations of antioxidants that can produce synergistic effects (SyEs). Quantification of the lipoperoxyl radical scavenging capacity of antioxidants was carried out in a homogeneous model system where the free radicals were produced by the oxidation of methyl linoleate, initiated by the 2,2'-azobis (2,4-dimethylvaleronitrile). The greatest SyE (2.21, p less than 0.05) was seen in mixtures of all 4 antioxidants when used with concentrations of 15 μM lycopene, 2.5 μM vitamin E, 0.16 μM vitamin C, and 10 μM β-carotene. Doubling the vitamin E concentration from 2.5 to 5.0 μM in the mixture with all 4 antioxidant reduced the SyE to 1.69 (p less than 0.05). Other combinations produced synergistic effects that ranged from 1.28 to 1.41.
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