β-Carotene and Capsanthin Co-oxidation by Lipoxygenase. Kinetic and Thermodynamic Aspects of the Reaction

Jarén‐Galán, Manuel; Mínguez‐Mosquera, María Isabel

doi:10.1021/jf970415c

Cited by 16 publications

(15 citation statements)

References 27 publications

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“…In products containing chlorophyll or carotenoids, color degradation occurs through a co‐oxidation mechanism in which pigments are destroyed by the attack of free radicals produced by the action of the enzyme lipoxygenase on fatty acids (Jarén‐Galán and Mínguez‐Mosquera ). Lipoxygenase activity decreases at low O 2 concentrations, possibly explaining the greater carotenoid stability in CA1.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo) Flower Stored under Controlled Atmospheres

Aquino-Bolaños

Urrutia-Hernández

Castillo-Lozano

et al. 2013

Journal of Food Quality

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Edible squash (Cucurbita pepo) flower is highly in demand in Mexico and internationally, but its high perishability limits marketing. An evaluation of the effect of storage under controlled atmosphere (CA) on physicochemical parameters and antioxidant compounds contents in squash flower was carried out. Male flowers were stored at 5C under a continuous flow of gas with one of four compositions: 5% O2 + N2 (CA1); 5% O2 + 10% CO2 + N2 (CA2); 10% CO2 + air (CA3); and air as a control. Compared with the control, the CA treatments had greater retention of total sugars, total soluble solids, pH, titratable acidity and lower physiological weight loss. At 16 days, CA2 retained the highest amount of ascorbic acid (49.5%), polyphenols (65.2%) and carotenoids (72.8%). Application of CA2 or CA3 could prolong postharvest life in squash flowers up to 16 days. PRACTICAL APPLICATIONSSquash plants are monoecious, bearing male and female flowers on the same plant. Female flowers produce the fruit, while male flowers are edible and used widely in a number of dishes, but their short shelf life limits marketability. The results demonstrate that storage of squash flowers in atmospheres with high (10%) CO2 concentration prolongs shelf life up to 16 days. bs_bs_banner Journal of Food Quality

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Section: Resultsmentioning

confidence: 99%

Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo) Flower Stored under Controlled Atmospheres

Aquino-Bolaños

Urrutia-Hernández

Castillo-Lozano

et al. 2013

Journal of Food Quality

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“…It is thought that β‐carotene, at concentrations capable of preventing the formation of linoleic acid hydroperoxides, reacts with intermediate radicals formed during LOX‐mediated linoleic acid oxidation and does not transform into its oxidized forms that do not absorb at 460 nm. β‐Carotene oxidation during LOX‐mediated linoleic acid oxidation has been reported in various studies for the enzymes extracted from potato,30 pea,31–33 soybean,23, 34 wheat,28, 35 olive36 and pepper 37, 38…”

Section: Resultsmentioning

confidence: 99%

A proposed mechanism for the inhibition of soybean lipoxygenase by β‐carotene

Serpen

Gökmen

2005

J Sci Food Agric

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The inhibition mechanism of soybean lipoxygenase (LOX) by β-carotene was studied. Addition of β-carotene into the reaction mixture decreased the rate of conjugated diene formation. Increasing the concentration of β-carotene in the reaction mixture resulted in a decrease in the rate of conjugated diene formation. Although the rate of conjugated diene formation was lower in the presence of β-carotene, the same amounts of linoleic acid hydroperoxides were formed by the enzyme at the end of the reaction, both with and without β-carotene in the reaction medium. The rates of conjugated diene formation for 40, 20, 10 and 4 U mL −1 LOX enzyme were almost equal to zero when the concentrations of β-carotene were 20, 17.5, 15 and 10 µmol L −1 in model reaction systems, respectively. β-Carotene directly influences the amount of enzyme in the reaction medium available for the catalytic conversion of linoleic acid into corresponding hydroperoxides. The results obtained here suggest that β-carotene reacts with linoleyl radical (L • ) at the beginning of the chain reaction, preventing the accumulation of conjugated diene forms (LOO • , LOO − and LOOH). Since L • transforms back to its original form of LH, the enzyme cannot complete the chain reaction and thus remains at inactive Fe(II) form.

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“…The decolouring of carotenoids is explained by Jarén-Galán and Mínguez-Mosquera [ 29 ] as being due to a loss of conjugation in a sequence of conjugated double bonds. In our case, a longer polyenic chain of carotenoid structure gives a higher ESA during the first reaction seconds.…”

Section: Discussionmentioning

confidence: 99%

Physalis alkekengiCarotenoidic Extract Inhibitor of Soybean Lipoxygenase-1 Activity

Chedea

Pintea

Bunea

et al. 2014

BioMed Research International

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The aim of this study was to evaluate the effect of the carotenoidic saponified extract of Physalis alkekengi sepals (PA) towards the lipoxygenase (LOX) oxidation of linoleic acid. Lipoxygenase activity in the presence of carotenoids, standard and from extract, was followed by its kinetic behaviour determining the changes in absorption at 234 nm. The standard carotenoids used were β-carotene (β-car), lutein (Lut), and zeaxanthin (Zea). The calculated enzymatic specific activity (ESA) after 600 s of reaction proves that PA carotenoidic extract has inhibitory effect on LOX oxidation of linoleic acid. A longer polyenic chain of carotenoid structure gives a higher ESA during the first reaction seconds. This situation is not available after 600 s of reaction and may be due to a destruction of this structure by cooxidation of carotenoids, besides the classical LOX reaction. The PA carotenoidic extract inhibiting the LOX-1 reaction can be considered a source of lipoxygenase inhibitors.

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β-Carotene and Capsanthin Co-oxidation by Lipoxygenase. Kinetic and Thermodynamic Aspects of the Reaction

Cited by 16 publications

References 27 publications

Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo) Flower Stored under Controlled Atmospheres

Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo) Flower Stored under Controlled Atmospheres

A proposed mechanism for the inhibition of soybean lipoxygenase by β‐carotene

Physalis alkekengiCarotenoidic Extract Inhibitor of Soybean Lipoxygenase-1 Activity

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