The induction period (IP) of ethyl
linoleate stressed at 60 °C
was monitored via the formation of hydroperoxides. The addition of
lycopene (1% w/w) increased the IP from 7.0 to 10.0 h to prove the
strong antioxidative potential in contrast to β-carotene with
pro-oxidative effects (IP: 6.0 h), both showing strong scavenging
activity under fast degradation. When peroxidation was induced by
singlet oxygen, both carotenoids effectively inhibited the formation
of hydroperoxides, with quenching activity only observed at low singlet
oxygen concentrations, while scavenging still dominated. Thus, carotenoids
did not interact with the introduced singlet oxygen but rather with
the radical intermediates of fat oxidation. These experiments were
then transferred to lecithin-based micelles more related to biological
systems, where singlet oxygen was generated in the outer aqueous phase.
Lycopene and β-carotene delayed or inhibited lipid peroxidation
depending on concentration. In this setup, β-carotene showed
exclusively quenching activity, while lycopene was additionally degraded
to about 70%.
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