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Degradation of lycopene, alpha-carotene, and beta-carotene during lipid peroxidation
- Anguelova, T., Warthesen, J.
- Journal of food science 2000 v.65 no.1 pp. 71-75
- linoleic acid, alpha-carotene, beta-carotene, lycopene, lipid peroxidation, degradation, oxidation, inhibitors, hydrogen peroxide, application rate
- The stability and antioxidant effectiveness of lycopene, a-carotene, and b-carotene were compared during oxidation of methyl linoleate at 37 and 60 degrees C. Two carotene concentrations, 80 or 160 mg/g of methyl linoleate, were used to determine a concentration effect. At 37 degrees C, the degradation rates were: lycopene > beta-carotene > alpha-carotene. Lycopene and alpha-carotene inhibited hydroperoxide formation, lycopene being the more effective antioxidant. beta-Carotene inhibited hydroperoxide formation at the lower concentration but did not show an antioxidant effect at the higher concentration. At 60 degrees C, the carotenes degraded 6 to 8 times faster than at 37 degrees C and did not show an antioxidant effect. BHT or alpha-tocopherol effectively suppressed the hydroperoxide formation and degradation of the carotenes.