Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 4, Pages 818-826Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b04962
Keywords
all-E-astaxanthin; 9Z-astaxanthin; 13Z-astaxanthin; isomerization; semipreparative purification; antioxidant activity; stability; pH effect; metal ion
Funding
- Natural Sciences Foundation of China [31171724]
- Fundamental Research Funds for the Central Universities [JUSRP51501]
- Specialized Research Fund for the Doctoral Program of Higher Education [SRFDP 20130093110008]
- China Scholarship Council through the Agriculture Sz Agri-Food Canada-Ministry of Education of China (AAFC-MOE Ph.D. Research Program)
- Abase fund of AAFC [J-000283.001.01]
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An optimized isomerization method was developed by heating all-E-astaxanthin in ethyl acetate (70 degrees C) with I-TiO2 catalyst, yielding 22.7% and 16.9% of 9Z- and 13Z-astaxanthin, respectively, in 2 h, with 92-95% purity after semipreparative HPLC purification. 13Z-Astaxanthin had higher antioxidant activity than all-E- and 9Z-astaxanthins in oxygen radical absorbing capacity assay for lipophilic compounds, photochemiluminescence, and cellular antioxidant activity (CAA) assays, and 9Z-astaxanthin was higher in DPPH radical-scavenging activity assay and lower in CAA assay. All isomers were relatively stable between pH 2.0 and 11.6, except 13Z- and 9Z-astaxanthins at pH 2.0, suggesting they may be converted after passing the gastric phase in vivo. Metal ions did not significantly (p < 0.05) affect the stability. Results of the current study provides a means for further study into the mechanisms related to in vivo transformation and bioavailability of Z-astaxanthins, and their application in the development of functional foods and nutraceutical products.
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