Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584477 | Food Chemistry | 2018 | 35 Pages |
Abstract
For nine symmetric natural carotenoids, a comprehensive thermodynamics study of processes associated with their radical scavenging activity is proposed. We have investigated the hydrogen atom transfer (HAT) from the parent carotenoid, mono-radical species, radical cations and radical anions. Electron transfer and proton transfer reactions were also studied. Terminal units and carbon atoms in their vicinity were identified as thermodynamically favoured reaction sites of the HAT mechanism. Rhodoxanthin, canthaxanthin and astaxanthin, as strong antioxidants, without any pro-oxidative effect, were found to have bond dissociation enthalpies (BDE) higher than 300â¯kJâ¯molâ1 and the most negative electron affinities. The electron transfer to a carotenoid is exothermic, while other studied reactions are endothermic. In solvent, the electron transfer reactions may be preferred instead of hydrogen atom transfer.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Peter Poliak, Peter Å korÅa, Erik Klein, VladimÃr LukeÅ¡,