Instability of carotenoids is a reason for their promotion on lipid oxidation
2001
Subagio, A. | Morita, N.
The effects of carotenoids, represented by beta-carotene and lutein, on lipid oxidation in the bulk of purified triacylglyceride (TAG) were investigated. At a low concentration, beta-carotene could suppress the oxidation of corn-TAG, but the higher the concentration of beta-carotene added, the faster the rate of lipid oxidation; whereas lutein tended to accelerate the oxidation of corn-TAG, even though at a low concentration. Both beta-carotene and lutein were degraded quickly in the corn-TAG sample, when the initial amount of the carotenoids added was high. But when paraffin was used to replace the corn-TAG, degradation rate of beta-carotene and lutein did not differ from its initial concentration. Since paraffin was stable against heat, the different degradation rate of carotenoids in corn-TAG suggested that carotenoids involved in the TAG oxidation. Thus, it can be concluded that the instability of carotenoid is a reason for their promotion on lipid oxidation. However, this promotion could be blocked by tocopherols.
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