Reaction of Paprika Carotenoids, Capsanthin and Capsorubin, with Reactive Oxygen Species

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• 作者：Azusa Nishino ; Hiroyuki Yasui ; Takashi Maoka
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：June 15, 2016
• 年：2016
• 卷：64
• 期：23
• 页码：4786-4792
• 全文大小：435K
• 年卷期：0
• ISSN：1520-5118

文摘

The reaction of paprika carotenoids, capsanthin and capsorubin, with reactive oxygen species (ROS), such as superoxide anion radical (·O₂^–), hydroxyl radical (·OH), and singlet oxygen (¹O₂), was analyzed by LC/PDA ESI-MS and ESR spectrometry. Capsanthin formed both the 5,6-epoxide and 5,8-epoxide by reaction with ·O₂^– and ·OH. Furthermore, capsanthin also formed 5,6- and 5,8-endoperoxide on reaction with ¹O₂. 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 ·O₂^– and ·OH and 7,8-endoperoxide on reaction with ¹O₂.