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Antioxidant activity of beta-carotene-related carotenoids in solution.

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Affiliations

  • 1. Research Institute for Food Science, Kyoto University, Uji, Kyoto 611, Japan.
      Authors
    • Terao J 1
    (1 author)

Lipids, 01 Jul 1989, 24(7):659-661
https://doi.org/10.1007/bf02535085 PMID: 2779372 

Abstract 

The effect of the antioxidant activity of beta-carotene and related carotenoids on the free radical-oxidation of methyl linoleate in solution was examined by measuring the production of methyl linoleate hydroperoxides. Canthaxanthin and astaxanthin which possess oxo groups at the 4 and 4'-positions in the beta-ionone ring retarded the hydroperoxide formation more efficiently than beta-carotene and zeaxanthin which possess no oxo groups. The rates of autocatalytic oxidation of canthaxanthin and astaxanthin were also slower than those of beta-carotene and zeaxanthin. These results suggest that canthaxanthin and astaxanthin are more effective antioxidants than beta-carotene by stabilizing the trapped radicals.

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