期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 64, 期 23, 页码 4786-4792出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b01706
关键词
capsanthin; capsorubin; capsanthin epoxide; capsanthin endoperoxide; reactive oxygen species
The reaction of paprika carotenoids, capsanthin and capsorubin, with reactive oxygen species (ROS), such as superoxide anion radical (center dot O-2(-)), hydroxyl radical (center dot OH), and singlet oxygen (O-1(2)), was analyzed by LC/PDA ESI-MS and ESR spectrometry. Capsanthin formed both the 5,6-epoxide and 5,8-epoxide by reaction with center dot O-2(-) and center dot OH. Furthermore, capsanthin also formed 5,6-and 5,8-endoperoxide on reaction with O-1(2). The same results were obtained in the case of capsanthin diacetate. On the other hand, capsorubin showed higher stability against these ROS. Capsorubin formed 7,8-epoxide on reaction with center dot O-2(-) and center dot OH and 7,8-endoperoxide on reaction with O-1(2).
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