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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.identifier.citationMordi , R C & Walton , J C 2016 , ' Identification of products from canthaxanthin oxidation ' Food Chemistry , vol 197 , no. Part A , pp. 836-840 . DOI: 10.1016/j.foodchem.2015.11.053en
dc.identifier.issn0308-8146
dc.identifier.otherPURE: 230675566
dc.identifier.otherPURE UUID: 00b10891-51bc-4125-9f40-ab140f768748
dc.identifier.otherRIS: urn:2D58AACA964F1290F1C9CFC57BEFDA22
dc.identifier.urihttp://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.en
dc.format.extent5en
dc.language.isoeng
dc.relation.ispartofFood Chemistryen
dc.rightsCopyright © 2015 Published by Elsevier Ltd. This work is made available online in accordance with the publisher’s policies. This is the author created, accepted version manuscript following peer review and may differ slightly from the final published version. The final published version of this work is available at: https://dx.doi.org/10.1016/j.foodchem.2015.11.053en
dc.subjectCanthaxanthinen
dc.subjectβ-Caroteneen
dc.subjectCarotenoidsen
dc.subjectOxidationen
dc.subjectAntioxidanten
dc.subjectApo-Carotenoidsen
dc.subjectQD Chemistryen
dc.subject.lccQDen
dc.titleIdentification of products from canthaxanthin oxidationen
dc.typeJournal articleen
dc.description.versionPostprinten
dc.contributor.institutionUniversity of St Andrews. School of Chemistryen
dc.contributor.institutionUniversity of St Andrews. EaSTCHEMen
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2015.11.053
dc.description.statusPeer revieweden
dc.date.embargoedUntil12-11-20


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