Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6401785 | LWT - Food Science and Technology | 2015 | 7 Pages |
Abstract
The influences of glucose, fructose, saccharose and starch on the antioxidant capacity were determined by PCL and α-TEAC, too. All sugars can have an effect on the lipophilic antioxidant capacity depending on the extraction solvent. The sugar samples, extracted with n-hexane, did not show any antioxidant capacity in α-TEAC assay. In the PCL, the antioxidant potentials of sugars were dependent on the extraction solvent and reflected the dissolubility of sugars in methanol. The better the solubility the higher the antioxidant capacity. Additionally, sugars did not interact with antioxidants, with exception of the methanolic fructose extract.
Keywords
LYCα-TAOCLUTTACAOAEACα-Tocopherolα-Tocopherol (PubChem CID: 14985)β-caroteneβ-Carotene (PubChem CID: 5280489)AntagonisticInteraction effectMatrix effectsSinglet oxygenAntioxidant capacitydilution factorFructose (PubChem CID: 5984)Antioxidant activityLutein (PubChem CID: 5281243)LuteinLycopeneLycopene (PubChem CID: 446925)SynergisticGlucose (PubChem CID: 79025)
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Jasmin Karmowski, Kathleen Enke, Margrit Killenberg, Volker Böhm,