The antioxidant potential of carotenoid extract from Phaffia rhodozyma
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2010, Vol 9, Issue 2
Abstract
Background. Carotenoids are components playing an important role in biological systems, starting with light protection, immunoenhancement, protection against carcinogens and finishing with antioxidant activity. Food additives market is based mainly on synthetic additives; however, higher consumer awareness has resulted in an increased use of natural substances. One of the potentially antioxidant compounds could be a lipid soluble carotenoid – astaxanthin (xanthophyll), found in the microbial world. The aim of this study was to evaluate the antioxidant potential of carotenoid extract from Phaffia rhodozyma extract.Material and methods. Carotenoids extracted from Phaffia rhodozyma and the astaxanthin standard was selected for the investigations. Antioxidant potential was evaluated by radical scavenging activity (DPPH• and ABTS•+ radicals) and in lipid oxidative stability measurements (Rancimat, Oxidograph and Schaal oven tests).Results. It was found that the examined extracts presented a significantly higher ability to scavenge the DPPH• radical in comparison to the ABTS•+ radical. Evaluations of linoleic acid emulsion oxidative stability showed a higher antioxidant effect of the Phaffia rhodozyma extract than that of astaxanthin during 19 h of incubation. That potential however, was not detected in linoleic acid emulsion incubated for 96 h, where both additives accelerated oxidation process. In bulk sunflower oil a protective effect of Phaffia rhodozyma extract was observed. In both Rancimat and Oxidograph tests antioxidant activity measured using the induction period was evaluated. However, results of the Schaal oven test indicated that a 144 h incubation of sunflower oil offered a significantly better protection of the lipid against oxidation when the Phaffia rhodozyma extract was added.Conclusions. On the basis of recorded results it was found that the Phaffia rhodozyma carotenoid extract showed moderate antioxidant properties, depending on the environmental conditions of methods used.
Authors and Affiliations
Anna Gramza-Michałowska, Barbara Stachowiak
Keywords
Related Articles
- EP ID EP50962
- DOI -
- Views 132
- Downloads 0
Viability of microflora pf market fermented milk products in simulated conditions of gastric and duodenum
Background. The non-probiotic lactic acid bacteria have only rarely been used in in vitro or in vivo studies, because they are not considered to exert health benefits. To exert the beneficial effect in human organism, LA...
Zawartość nieparzystowęglowych kwasów tłuszczowych w mleku kobiet oraz w mleku początkowym i następnym do żywienia niemowląt
Badano zależność pomiędzy występowaniem w mleku ludzkim kwasów pentadekanowego C15:0 (PA) i heptadekanowego C17:0 (HA) a rodzajem diety matek oraz oznaczono zawartość kwasów PA i HA w preparatach do początkowego i następ...
Solid phase microextraction for profiling volatile compounds in liquered white wines
Background. Profile of volatile compounds is a distinct feature of wine, which is dependent on the type of wine, grapes, fermentation and ageing processes. Profiling volatile compounds in wine using fast method provides...
The effect of antioxidants on Lactobacillus casei cultures
The growing popularity of functional foods causes increasing interest in raw materials, which can raise the pro-health value of food when supplemented. The aim of the study was to assess the effect of compounds with anti...
Rola żywienia w leczeniu zaburzeń gospodarki lipidowej organizmu
Najczęstszym, oprócz nadciśnienia tętniczego, czynnikiem ryzyka chorób sercowo-naczyniowych są zaburzenia lipidowe, które według dotychczasowych przeprowadzonych badań w Polsce dotyczą ponad połowy dorosłych osób. Żywien...