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Titolo:
Instability of carotenoids is a reason for their promotion on lipid oxidation
Autore:
Subagio, A; Morita, N;
Indirizzi:
Univ Osaka Prefecture, Food Chem Lab, Coll Agr, Sakai, Osaka 5998531, Japan Univ Osaka Prefecture Sakai Osaka Japan 5998531 kai, Osaka 5998531, Japan
Titolo Testata:
FOOD RESEARCH INTERNATIONAL
fascicolo: 2-3, volume: 34, anno: 2001,
pagine: 183 - 188
SICI:
0963-9969(2001)34:2-3<183:IOCIAR>2.0.ZU;2-Z
Fonte:
ISI
Lingua:
ENG
Soggetto:
BETA-CAROTENE; SOYBEAN OIL; OLIVE OIL; STABILITY; PHOTOOXIDATION; LUTEIN; AUTOXIDATION; CHLOROPHYLL; FRACTIONS; RAPESEED;
Keywords:
lipid oxidation; triacylglyceride; beta-cartene;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
26
Recensione:
Indirizzi per estratti:
Indirizzo: Morita, N Univ Osaka Prefecture, Food Chem Lab, Coll Agr, Gakuencho 1-1, Sakai, Osaka 5998531, Japan Univ Osaka Prefecture Gakuencho 1-1 Sakai Osaka Japan 5998531 an
Citazione:
A. Subagio e N. Morita, "Instability of carotenoids is a reason for their promotion on lipid oxidation", FOOD RES IN, 34(2-3), 2001, pp. 183-188

Abstract

The effects of carotenoids. represented by beta -carotene and lutein, on lipid oxidation in the bulk of purified triacylglyceride (TAG) were investigated. At a low concentration, beta -carotene could suppress the oxidation of corn-TAG, but the higher the concentration of p-carotene added, the faster the rate of lipid oxidation: whereas lutein tended to accelerate the oxidation of corn-TAG, even though at a low concentration. Both p-carotene and lutein were degraded quickly in the corn-TAG sample, when the initial amount of the carotenoids added was high. But when paraffin was used to replace the corn-TAG, degradation rate of p-carotene and lutein did not differ fromits initial concentration. Since paraffin was stable against heat. the different degradation rate of carotenoids in corn-TAG suggested that carotenoids involved in the TAG oxidation. Thus, it can be concluded that the instability of carotenoid is a reason for their promotion on lipid oxidation. However, this promotion could be blocked by tocopherols. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 00:35:33