Molecular mechanism of antioxidant synergism of tocotrienols and carotenoids in palm oil.

摘要: During repeated deep-fat frying of potato slices at 163 degrees C in yellow or red palm olein comparable fatty acid profiles, the oxidative stability (peroxide value and anisidine value) oleins was similar, olein, rate antioxidant depletion decreased order gamma-T3 > alpha-T3 delta-T3 (T3, tocotrienol). In which had a total tocopherol/tocotrienol content 1260 vs 940 ppm corresponding longer induction period Rancimat test 120 C, only significant among phenols during slower as compared to that olein. The carotenes were depleted linearly with number fryings, apparently yielding an overall protection phenols. antioxidant-depleted phospholipid liposomes added increasing concentrations phenols, found be better than alpha-T3. alpha-T (T, tocopherol) similar effect test, while ordering determined by for formation conjugated dienes alpha-T. addition 100-1000 beta-carotene (lycopene also tested) did not provide any against oxidation. liposomes, synergistic interactions observed between lycopene alpha-T, alpha-T3, carotene/phenol ratios 1:10 1:2 but 1:1. chloroform, regenerated tocopherols/tocotrienols from carotene radicals generated laser flash photolysis shown transient absorption spectroscopy, suggesting rather are primary substrate lipid-derived depleting prior frying. Regeneration explains synergism liposomes. experiments, faster regenerating