Published as paper number 991180011 of the contribution series of the Minnesota Agricultural Experiment Station.
Degradation of Lycopene, α-Carotene, and β-Carotene During Lipid Peroxidation
Version of Record online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 1, pages 71–75, January 2000
How to Cite
Anguelova, T. and Warthesen, J. (2000), Degradation of Lycopene, α-Carotene, and β-Carotene During Lipid Peroxidation. Journal of Food Science, 65: 71–75. doi: 10.1111/j.1365-2621.2000.tb15958.x
- Issue online: 28 JUN 2008
- Version of Record online: 28 JUN 2008
- MS 1999-0419 received 4/6/99; revised 7/13/99; accepted 8/20/99.
The stability and antioxidant effectiveness of lycopene, a-carotene, and b-carotene were compared during oxidation of methyl linoleate at 37 and 60 °C. Two carotene concentrations, 80 or 160 mg/g of methyl linoleate, were used to determine a concentration effect. At 37 °C, the degradation rates were: lycopene > β-carotene > α-carotene. Lycopene and α-carotene inhibited hydroperoxide formation, lycopene being the more effective antioxidant. β-Carotene inhibited hydroperoxide formation at the lower concentration but did not show an antioxidant effect at the higher concentration. At 60 °C, the carotenes degraded 6 to 8 times faster than at 37 °C and did not show an antioxidant effect. BHT or α-tocopherol effectively suppressed the hydroperoxide formation and degradation of the carotenes.