Antioxidant activity of tomato lipophilic extracts and interactions between carotenoids and alpha-tocopherol in synthetic mixtures

作者：Zanfini Assunta; Corbini Gianfranco; La Rosa Caterina; Dreassi Elena^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2010, 43(1): 67-72.

DOI：10.1016/j.lwt.2009.06.011

• Carotenoids
• alpha-Tocopherol
• Antioxidant activity
• Synergistic effect
• Synthetic mixtures

In the present study we assayed the antioxidant activity of lipophilic extracts obtained from different tomato varieties. The results showed that cherry tomatoes, characterized by a high carotenoid content, had the highest antioxidant activity. A quantitative analysis of lycopene, beta-carotene, lutein and alpha-tocopherol was also performed and the correlation between the antioxidant content and the antioxidant activity was estimated. The highest correlation coefficient was found for lycopene (R(2) = 0.9236, P <= 0.001). The analysis of two-component mixtures containing alpha-tocopherol and carotenoids showed that significant synergism occurred for all the combinations which contained alpha-tocopherol and beta-carotene mixed together. The highest synergistic effects were detected for alpha-tocopherol-lycopene mixtures, which were the most efficient combinations tested in the present study. The analysis of the carotenoid combinations indicated that synergism occurred for lycopene-beta-carotene, lycopene-lutein and lutein-beta-carotene mixtures. The analysis of four-component mixtures did not show statistically significant synergistic effects.

• 出版日期2010-1