Manupa Waree, Wongthanyakram Juthathip, Jeencham Rachasit, Sutheerawattananonda Manote
School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand.
Heliyon. 2023 Jun 1;9(6):e16805. doi: 10.1016/j.heliyon.2023.e16805. eCollection 2023 Jun.
This study aimed to determine how different forms of lutein found in nature affected their thermal stability, degradation, and antioxidant activities. The findings show that commercial lutein (CL) degraded faster than silk luteins (SLs) at ≤ 4 °C. The two-stage first-order kinetics of thermal degradation showed that for SLs was 4.6-9.5 times higher than CL. However, at ≥ 25 °C, both the CL and SLs degraded rapidly within one month. SLs had half-life at 4 °C from 10 to 104 wks. FTIR and HRMS analysis revealed that their oxidation products were similar (CHO: 297 m/z). Based on IC, antioxidant activities of SLs were superior to CL. The stability and antioxidant capacity of lutein may be influenced by its naturally occurring forms. The naturally occurring forms and unpurified state of lutein can affect its stability and antioxidant activity, which must be considered when storing lutein at different temperatures.
本研究旨在确定自然界中发现的不同形式的叶黄素如何影响其热稳定性、降解和抗氧化活性。研究结果表明，在≤4°C时，商业叶黄素（CL）的降解速度比蚕丝叶黄素（SLs）快。热降解的两阶段一级动力学表明，SLs的降解速度比CL高4.6 - 9.5倍。然而，在≥25°C时，CL和SLs在一个月内均迅速降解。SLs在4°C下的半衰期为10至104周。傅里叶变换红外光谱（FTIR）和高分辨率质谱（HRMS）分析表明，它们的氧化产物相似（CHO：297 m/z）。基于半抑制浓度（IC），SLs的抗氧化活性优于CL。叶黄素的稳定性和抗氧化能力可能受其天然存在形式的影响。叶黄素的天然存在形式和未纯化状态会影响其稳定性和抗氧化活性，在不同温度下储存叶黄素时必须考虑这一点。
