铁和氢过氧化物在水包油乳液中番茄红素降解中的作用。

Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions.

作者信息

Boon Caitlin S, McClements D Julian, Weiss Jochen, Decker Eric A

机构信息

Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts 01003, USA.

出版信息

J Agric Food Chem. 2009 Apr 8;57(7):2993-8. doi: 10.1021/jf803747j.

DOI:10.1021/jf803747j

PMID:19265448

Abstract

Lycopene has recently received interest as an antioxidant in human tissues. These antioxidant properties, however, present challenges to preventing oxidative degradation of lycopene within food products. In this research, oxidation of lycopene in a model emulsion system was examined. Lycopene loss was monitored using a spectrophotometer with an integrating sphere. Light was found to have little influence on the degradation of lycopene at pH 3, 5, or 7. The pH of the emulsion had a significant impact on the stability of lycopene, with most rapid degradation occurring in emulsions at pH 4 and below. Addition of EDTA significantly increased the stability of lycopene. Addition of TBHQ showed little impact on lycopene stability at pH 3, but exhibited a greater effect at pH 7. These results suggest that transition metal induced oxidation of lycopene may be the predominant mechanism of degradation at low pHs. At higher pHs, attack by free radicals was found to be a contributing mechanism to lycopene oxidation.

摘要

近年来，番茄红素作为人体组织中的一种抗氧化剂受到了关注。然而，这些抗氧化特性给防止食品中番茄红素的氧化降解带来了挑战。在本研究中，对模型乳液体系中番茄红素的氧化进行了研究。使用带有积分球的分光光度计监测番茄红素的损失。发现在pH值为3、5或7时，光照对番茄红素的降解影响很小。乳液的pH值对番茄红素的稳定性有显著影响，在pH值为4及以下的乳液中，番茄红素降解最快。添加乙二胺四乙酸（EDTA）显著提高了番茄红素的稳定性。添加叔丁基对苯二酚（TBHQ）在pH值为3时对番茄红素稳定性影响不大，但在pH值为7时效果更明显。这些结果表明，过渡金属诱导的番茄红素氧化可能是低pH值下主要的降解机制。在较高pH值下，自由基攻击是番茄红素氧化的一个促成机制。