Antioxidant activity of capsanthin and the fatty acid esters in paprika (Capsicum annuum)
Antioxidant activity of capsanthin and the fatty acid esters in paprika (Capsicum annuum)
复制标题
DOI：
10.1021/jf980200i
复制
发表时间：
1998-09-01
影响因子：
6.1
通讯作者：
Takeda, M
中科院分区：
文献类型：
--
作者：
Matsufuji, H;Nakamura, H;Takeda, M
通过测定亚油酸甲酯的自由基氧化反应，考察了辣椒红色素及其脂肪酸酯的抗氧化能力。为了评估自由基清除效果，通过HPLC测量反应溶液中亚油酸甲酯氢过氧化物的产生和辣椒红素的分解。辣椒红素抑制氢过氧化物的形成，以及B-胡萝卜素，叶黄素，和玉米黄质。有趣的是，辣椒红色素的分解速度比其他类胡萝卜素慢，辣椒红色素的自由基清除作用持续时间更长。此外，部分和/或全部酯化的辣椒红色素与脂肪酸（单和/或二酯化辣椒红色素），从辣椒红色素分离，抑制亚油酸甲酯的氧化以类似的方式作为nonesterified辣椒红色素。这一发现表明，辣椒红色素的清除自由基能力不受酯化的影响，即这种能力将有助于多烯链，特别是共轭酮基。首次发现酯化（单酯化和二酯化）辣椒红素也是良好的自由基清除剂。
The antioxidant ability of capsanthin and the fatty acid esters was examined by measuring the free radical-oxidation of methyl linoleate. To assess radical scavenging effect, the production of methyl linoleate hydroperoxides and the decomposition of capsanthins in reaction solution were measured by HPLC. Capsanthin suppressed hydroperoxide formation as well as B-carotene, lutein, and zeaxanthin. Interestingly, capsanthin decomposed more slowly than the other carotenoids, and the radical scavenging effect of capsanthin was found to last longer. Also, the capsanthin esterified partially and/or totally with fatty acids (mono- and/or diesterified capsanthin), isolated from paprika color, suppressed oxidation of methyl linoleate in a similar manner as nonesterified capsanthin. This finding suggests that the radical scavenging ability of capsanthin was not influenced by esterification, that is, the ability would contribute to the polyene chain, especially conjugated keto group. It was first found that esterified (monoesterified and diesterified) capsanthins also were good radical scavengers.