Pérez-Gálvez A, Mínguez-Mosquera M I
Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain.
J Agric Food Chem. 2001 Oct;49(10):4864-9. doi: 10.1021/jf010547c.
The relationship between the degradation rate and structure of each pigment of the pepper carotenoid profile was studied in mixtures of dehydrated fruit with lipid substrates of differing degrees of unsaturation and in different proportions (20 and 40%). The differences in structural nature of the carotenoids present in the pepper fruit produce a variable rate of oxidation, resulting in nonuniform degradation. The yellow xanthophylls and beta-carotene have the highest rates of oxidation, with the ketocarotenoids and violaxanthin degrading at lower rates. Autoxidation is greater or lesser depending on the functional groups, which stabilize the radical intermediaries of the reaction. The behavior of capsanthin and capsorubin is that expected of carotenoids having structures that include keto groups: a markedly greater stability to autoxidation processes. This increases their antioxidant capacity, adding to their beneficial impact by reducing the proliferation of radical processes, which are detrimental to health.
在脱水果实与不同不饱和程度和不同比例（20%和40%）的脂质底物的混合物中，研究了辣椒类胡萝卜素谱中各色素的降解速率与结构之间的关系。辣椒果实中类胡萝卜素结构性质的差异导致氧化速率可变，从而导致降解不均匀。黄色叶黄素和β-胡萝卜素的氧化速率最高，酮类胡萝卜素和紫黄质的降解速率较低。自氧化程度取决于稳定反应自由基中间体的官能团。辣椒红素和辣椒玉红素的行为符合具有包括酮基结构的类胡萝卜素的预期：对自氧化过程具有明显更高的稳定性。这增加了它们的抗氧化能力，通过减少对健康有害的自由基过程的增殖，增强了它们的有益影响。
