期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 62, 期 28, 页码 6726-6735出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf405622f
关键词
liposome; carotenoids; antioxidant activity; lipid peroxidation; protect
资金
- natural science foundation of Jiangsu Province [BK20141111]
- National Natural Science Foundation for Young Scholars of China [31000815]
- National 125 Program of China [2012BAD33B05]
- SKLF-TS [200904]
- 111 project [B07029]
This study was conducted to understand how carotenoids exerted antioxidant activity after encapsulation in a liposome delivery system, for food application. Three assays were selected to achieve a wide range of technical principles, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, ferric reducing antioxidant powder (FRAP), and lipid peroxidation inhibition capacity (LPIC) during liposome preparation, auto-oxidation, or when induced by ferric iron/ascorbate. The antioxidant activity of carotenoids was measured either after they were mixed with preformed liposomes or after their incorporation into the liposomal system. Whatever the antioxidant model was, carotenoids displayed different antioxidant activities in suspension and in liposomes. The encapsulation could enhance the DPPH scavenging and FRAP activities of carotenoids. The strongest antioxidant activity was observed with lutein, followed by beta-carotene, lycopene, and canthaxanthin. Furthermore, lipid peroxidation assay revealed a mutually protective relationship: the incorporation of either lutein or beta-carotene not only exerts strong LPIC, but also protects them against pro-oxidation elements; however, the LPIC of lycopene and canthaxanthin on liposomes was weak or a pro-oxidation effect even appeared, concomitantly leading to the considerable depletion of these encapsulated carotenoids. The antioxidant activity of carotenoids after liposome encapsulation was not only related to their chemical reactivity, but also to their incorporation efficiencies into liposomal membrane and modulating effects on the membrane properties.
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