Impact of Esterification on the Antioxidant Capacity of β-Cryptoxanthin

PINTEA, Adela; RUGINĂ, Dumitriţa; BUNEA, Andrea; ANDREI, Sanda
January 2013
Bulletin of the University of Agricultural Sciences & Veterinary;2013, Vol. 70 Issue 1, p79
Academic Journal
β-Cryptoxanthin is a pro-vitamin A xanthophyll which often occurs in fruits and vegetables as esters with various fatty acids. Compared to free xanthophylls, the studies pointing out the antioxidant capacity of their esters are relatively scarce and the results are sometimes contradictory. The aim of this study was to investigate the effect of esterification with saturated and unsaturated fatty acids on the antioxidant capacity of β-cryptoxanthin compared to the free, nonesterified form. β-cryptoxanthin myristate (BM), palmitate (BP), oleate (BO) and linoleate (BL) were obtained by acylation of β-cryptoxanthin (BC) with the corresponding acyl chlorides in dry pyridine, and purified by HPLC/PDA on a C30 reversed phase column. The antioxidant activities of free and esterified β-cryptoxanthin (20 μM) were determined by αTEAC and FRAP and DPPH assays adapted for lipophilic compounds. Free β-cryptoxanthin showed ferric reducing activity at the level of 3.6 mol α-tocopherol/mol and antioxidant capacity of scavenging the synthetic radical ABTS+ of 7.3 mol α- tocopherol/mol. However the scavenging capacity of the DPPH radical was very low. BC myristate and palmitate had very similar values to the free form for all the assays. Slightly lower values were observed for β-cryptoxanthin oleate and linoleate. Esterification with saturated fatty acids did not significantly modify the ABTS+ scavenging and the ferric reducing capacity of β-cryptoxanthin. No significant differences were found between the antioxidant activity of saturated and unsaturated esters, except for the lower ferric reducing capacity of β-cryptoxanthin linoleate.


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