Artículo
Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives
Autor/es | Gurak, Poliana D.
Mercadante, Adriana Z. González-Miret Martín, María Lourdes Heredia Mira, Francisco José Meléndez Martínez, Antonio Jesús |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2014-03-15 |
Fecha de depósito | 2024-03-04 |
Publicado en |
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Resumen | In this study HPLC-DAD-MS/MS was applied for the identification of compounds derived from (all-E)-β-carotene following epoxidation and oxidative cleavage. The consequences on the CIELAB colour parameters and antioxidant ... In this study HPLC-DAD-MS/MS was applied for the identification of compounds derived from (all-E)-β-carotene following epoxidation and oxidative cleavage. The consequences on the CIELAB colour parameters and antioxidant capacity (AC) were also evaluated. Five apocarotenoids, three secocarotenoids, seven Z isomers and two epoxides were detected as a result of the oxidative cleavage. Four epoxides and three Z isomers were detected as a consequence of the epoxidation reaction. Some compounds were detected for the first time as a result of oxidation reactions. Both treatments led to a marked decrease in b- and Cabâ̂ - values, indicating that these colour parameters can be used for the rapid assessment of β-carotene oxidation. The oxidative cleavage of β-carotene resulted in increased capacity to both scavenge ABTS+ and quench singlet oxygen. These results suggest that the study of the AC of these oxidative derivatives and their possible usefulness as food ingredients deserves further attention. |
Agencias financiadoras | European Union (UE) Ministerio de Ciencia e Innovación (MICIN). España |
Identificador del proyecto | FP7-224789
RYC-2010-07115 JCI-2008-1767 |
Cita | Gurak, P.D., Mercadante, A.Z., González-Miret Martín, M.L., Heredia Mira, F.J. y Meléndez Martínez, A.J. (2014). Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives. Food Chemistry, 147, 160-169. https://doi.org/10.1016/j.foodchem.2013.09.106. |
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Changes in antioxidant_C.pdf | 1.058Mb | [PDF] | Ver/ | Versión aceptada |