Effect of Polyphenols on Antioxidant Properties and Stabilities of Carotenoids

HU Yuqing; YU Yuanshan; SONG Xianliang; ZOU Bo; WU Jijun; XU Yujuan; XIAO Gengsheng; HU Tenggen

doi:10.13386/j.issn1002-0306.2022110297

Volume 44 Issue 19

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(19): 57-67. > DOI: 10.13386/j.issn1002-0306.2022110297

HU Yuqing, YU Yuanshan, SONG Xianliang, et al. Effect of Polyphenols on Antioxidant Properties and Stabilities of Carotenoids[J]. Science and Technology of Food Industry, 2023, 44(19): 57−67. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110297.

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Effect of Polyphenols on Antioxidant Properties and Stabilities of Carotenoids

HU Yuqing^{1, 2,},
YU Yuanshan^{1, 3, ,},
SONG Xianliang²,
ZOU Bo^{1, 3},
WU Jijun¹,
XU Yujuan¹,
XIAO Gengsheng¹,
HU Tenggen^{1, 3, ,}

1.
Sericulture and Agricultural Products Processing Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510507, China
2.
College of Food Science, South China Agricultural University, Guangzhou 510642, China
3.
Huagongliya (Foshan) Co., Ltd., Foshan 528000, China

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Received Date: November 27, 2022
Available Online: July 26, 2023

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Abstract

Abstract

The purpose of this experiment was to investigate the effect of polyphenols on the antioxidant properties and stability of carotenoids. Four common carotenoids (lutein, zeaxanthin, β-carotene, lycopene) and four polyphenols (catechin, quercetin, kaempferol, gallate) were used as raw materials to determine the effects of polyphenols on DPPH radical scavenging and ABTS⁺ radical scavenging of carotenoids at different concentrations, as well as the effects of polyphenols on carotenoid retention under different conditions of light, temperature, pH, metal ions and antioxidant concentrations. In particular, kaempferol and zeaxanthin had the highest DPPH radical scavenging synergy at a concentration of 0.1 mg/mL, and catechin and β-carotene had the highest ABTS⁺ radical scavenging synergy at a concentration of 0.02 mg/mL. The addition of catechin and kaempferol increased the retention of carotenoids by 10.32%~13.82%10.32% under natural light and UV light, 6.79%~13.72% under high temperatures below 100 degrees, 1.02%~17.56% under pH<5, and 9.26%~25.3% under various metal ions. Therefore, it is possible to improve their antioxidant properties and stability by adding one or more polyphenols when using carotenoids as antioxidants or color enhancers in food applications.
- carotenoid,
- polyphenols,
- antioxidant activity,
- stability,
- interaction

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References

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