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dc.contributor.authorMordi, Raphael C.
dc.contributor.authorWalton, John Christopher
dc.date.accessioned2016-11-13T00:33:59Z
dc.date.available2016-11-13T00:33:59Z
dc.date.issued2016-04-15
dc.identifier230675566
dc.identifier00b10891-51bc-4125-9f40-ab140f768748
dc.identifier000366985900108
dc.identifier84947125482
dc.identifier.citationMordi , R C & Walton , J C 2016 , ' Identification of products from canthaxanthin oxidation ' , Food Chemistry , vol. 197 , no. Part A , pp. 836-840 . https://doi.org/10.1016/j.foodchem.2015.11.053en
dc.identifier.issn0308-8146
dc.identifier.otherRIS: urn:2D58AACA964F1290F1C9CFC57BEFDA22
dc.identifier.otherORCID: /0000-0003-2746-6276/work/56638665
dc.identifier.urihttps://hdl.handle.net/10023/9814
dc.descriptionJohn C. Walton and Raphael C. Mordi acknowledge the financial support of EaStCHEM.en
dc.description.abstractCanthaxanthin is a carotenoid that lacks pro-vitamin A activity but is known to have antioxidant activity. The products of its oxidation in oxygen were found to be mainly substituted apo-carotenals and apo-carotenones. The product profile resembles that obtained in the oxidation of β-carotene, except that with canthaxanthin these products are the 4-oxo-β-apo-carotenals and 4-oxo-β-apo-carotenones. Epoxides and diepoxides were clearly identified from β-carotene oxidation but in contrast, with canthaxanthin, apart from 5,6-epoxy-canthaxanthin, which was detected at the early stage of oxidation and minor quantities of 5,6-epoxy-β-ionone and 5,6-epoxy-4-oxo-β-apo-11-carotenal, no other epoxides were detected. The identities of these products lead us to suggest that the mechanism of canthaxanthin oxidation bears significant similarity to that of β-carotene.
dc.format.extent5
dc.format.extent506602
dc.language.isoeng
dc.relation.ispartofFood Chemistryen
dc.subjectCanthaxanthinen
dc.subjectβ-Caroteneen
dc.subjectCarotenoidsen
dc.subjectOxidationen
dc.subjectAntioxidanten
dc.subjectApo-Carotenoidsen
dc.subjectQD Chemistryen
dc.subjectNDASen
dc.subject.lccQDen
dc.titleIdentification of products from canthaxanthin oxidationen
dc.typeJournal articleen
dc.contributor.institutionUniversity of St Andrews. School of Chemistryen
dc.contributor.institutionUniversity of St Andrews. EaSTCHEMen
dc.identifier.doi10.1016/j.foodchem.2015.11.053
dc.description.statusPeer revieweden
dc.date.embargoedUntil2016-11-12


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