Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Changes in antioxidant capacity and colour associated with the formation of beta-carotene epoxides and oxidative cleavage derivatives
Author: Gurak, PD
Mercadante, AZ
Gonzalez-Miret, ML
Heredia, FJ
Melendez-Marinez, AJ
Abstract: In this study HPLC-DAD-MS/MS was applied for the identification of compounds derived from (all-E)-beta-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 C-ab* values, indicating that these colour parameters can be used for the rapid assessment of beta-carotene oxidation. The oxidative cleavage of beta-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. (C) 2013 Elsevier Ltd. All rights reserved.
Subject: Antioxidants
Carotenoid epoxides
Colour measurement
Oxidative cleavage
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2013.09.106
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.