Terao J
Research Institute for Food Science, Kyoto University, Uji, Kyoto 611, Japan.
Lipids. 1989 Jul;24(7):659-61. doi: 10.1007/BF02535085.
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.
通过测量亚油酸甲酯氢过氧化物的生成量，研究了β-胡萝卜素及相关类胡萝卜素的抗氧化活性对溶液中亚油酸甲酯自由基氧化的影响。在β-紫罗兰酮环的4位和4'-位带有氧代基团的角黄素和虾青素，比不带有氧代基团的β-胡萝卜素和玉米黄质更有效地抑制了氢过氧化物的形成。角黄素和虾青素的自动催化氧化速率也比β-胡萝卜素和玉米黄质的慢。这些结果表明，角黄素和虾青素通过稳定捕获的自由基，是比β-胡萝卜素更有效的抗氧化剂。
