Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Lipoxygenase and Other Factors on the Co-oxidation of $\beta$-Carotene in Aqueous Model System

액상 모델 시스템에서 베타-카로틴의 Co-oxidation에 대한 리폭시게나아제 및 기타 관련 인자들의 영향

  • 최홍식 (부산대학교 식품영양학과) ;
  • 김혜경 (부산대학교 식품영양학과)
  • Published : 1995.04.01
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Abstract

The effects of lipoxygenase, linoleic acid, tocopherol and pH on the co-oxidation of $\beta$-carotene in the aqueous system were studied. It showed that the co-oxidation of $\beta$-carotene was noticeable at both pH 7.4 and 9.0. As the concentraitons of linoleic acid and $\beta$-carotene increased, the rate of oxidation of $\beta$-carotene tended to be increased. However, $\alpha$- and $\delta$-tocopherol retarded the co-oxidation of $\beta$-carotene. As the concentrations of tocopherols increased, $\beta$-carotene was more stabilized, generally. But low concentration of $\alpha$-tocopherol(10-4M) acted more effective antioxidant than high concentration of it(10-3M) at pH 7.4. The antioxidant effect of tocopherol greatly depended on pH ; it was outstanding at pH 7.4.

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References

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