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KMID : 0380619920240010037
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 1 p.37 ~ p.41
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Effect of Lipoxygenase on Oxidative Stability of β - Carotene and α - Tocopherol
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Abstract
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Starch solid system was used to investigate the effects of lipoxygenase, linoleic acid and water activity on the oxidation of β-carotene or α-tocopherol. β-Carotene or α-tocopherol was co-oxidized severely with linoleic acid by lipoxygenase, and these were reduced to 19% and 5% of initial concentration, respectively, after 2 days storage at a_w 0.72 in the system. The concentration of β-carotene and the destruction rates were linearly correlated. However, the β-carotene was very stable in the system without linoleic acid and lipoxygenase. The oxidation products of α-tocopherol were considered as α-tocopheryl quinone and α-tocopheryl dimer, and the level of α-tocopheryl quinone increased as the reaction time increased.
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