Degradation of Lycopene, -Carotene, and -Carotene During Lipid Peroxidation
作者： T. Anguelova
DOI:
关键词: Lipid peroxidation 、 Lycopene 、 Chemistry 、 Degradation (geology) 、 Tocopherol 、 Concentration effect 、 Carotene 、 Antioxidant 、 Food science 、 Methyl linoleate
摘要: The stability and antioxidant effectiveness of lycopene, a-carotene, b-carotene were compared during oxidation methyl linoleate at 37 60 °C. Two carotene concentrations, 80 or 160 mg/g linoleate, used to determine a concentration effect. At °C, the degradation rates were: lycopene > -carotene -carotene. Lycopene inhibited hydroperoxide formation, being more effective antioxidant. -Carotene formation lower but did not show an effect higher concentration. carotenes degraded 6 8 times faster than °C BHT -tocopherol effectively suppressed carotenes.
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