Antioxidant Activity of Capsanthin and the Fatty Acid Esters in Paprika (Capsicum annuum)
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- 作者：Hiroshi Matsufuji ; Hiromichi Nakamura ; Makoto Chino ; and Mitsuharu Takeda
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1998
- 出版时间：September 1998
- 年：1998
- 卷：46
- 期：9
- 页码：3468 - 3472
- 全文大小：102K
- 年卷期：v.46,no.9(September 1998)
- ISSN：1520-5118
文摘
The antioxidant ability of capsanthin and the fatty acid esters was examined by measuring thefree radical-oxidation of methyl linoleate. To assess radical scavenging effect, the production ofmethyl linoleate hydroperoxides and the decomposition of capsanthins in reaction solution weremeasured by HPLC. Capsanthin suppressed hydroperoxide formation as well as 
-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 capsanthinesterified partially and/or totally with fatty acids (mono- and/or diesterified capsanthin), isolatedfrom paprika color, suppressed oxidation of methyl linoleate in a similar manner as nonesterifiedcapsanthin. This finding suggests that the radical scavenging ability of capsanthin was notinfluenced by esterification, that is, the ability would contribute to the polyene chain, especiallyconjugated keto group. It was first found that esterified (monoesterified and diesterified) capsanthinsalso were good radical scavengers.Keywords: Capsanthin; esterified capsanthin; esterification; antioxidant activity; radical scavengingability
-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 capsanthinesterified partially and/or totally with fatty acids (mono- and/or diesterified capsanthin), isolatedfrom paprika color, suppressed oxidation of methyl linoleate in a similar manner as nonesterifiedcapsanthin. This finding suggests that the radical scavenging ability of capsanthin was notinfluenced by esterification, that is, the ability would contribute to the polyene chain, especiallyconjugated keto group. It was first found that esterified (monoesterified and diesterified) capsanthinsalso were good radical scavengers.Keywords: Capsanthin; esterified capsanthin; esterification; antioxidant activity; radical scavengingability