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Stabilization of astaxanthin in edible oils and its use as an antioxidant.
Ranga Rao, A. and Sarada, R. and Ravishankar, G. A. (2007) Stabilization of astaxanthin in edible oils and its use as an antioxidant. Journal of the Science of Food and Agriculture, 87 (6). 957-965 ; 31 ref..
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Abstract
An astaxanthin preparation from Haematococcus pluvialis comprising approx. 85% astaxanthin (predominantly esters) plus other carotenoids was examined for storage stability in different vegetable oils. The preparation was added to coconut, rice bran, groundnut, mustard, sesame (gingelly), olive or sunflower oils at 0.1% (w/w) and analysed after storage at room temp. for 4 months. Effects of heating (8 h at 70, 90, 120 or 150C) on preparation stability (expressed in terms of astaxanthin) were also determined in selected oils. Astaxanthin retained reasonable stability in oils during storage at room temp. with some variation noted in extent of carotenoid and colour loss. Sesame, rice bran and palm oils retained <less than or equal to>90% of astaxanthin when heated at 70C prior to storage. Palm oil was able to retain 90% of astaxanthin (present in ester form) when heated at 90C; however significant carotenoid loss was noted when aqueous solutions of astaxanthin were heated at 70-90C. Heating at 120 or 150C (sesame or palm oils) resulted in 60-90% carotenoid loss without altering fatty acid composition. Antioxidative activity of carotenoids stored in oils was similar to that of BHA.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CAROTENOIDS-; HEATING-; OILS-VEGETABLE; OXIDATION-; STABILITY-; STORAGE-; TEMPERATURE-; ANTIOXIDATIVE-ACTIVITY; ASTAXANTHIN-; TEMP.-; VEGETABLE-OILS |
| Subjects: | 500 Natural Sciences and Mathematics > 08 Botanical sciences > 01 Botany > 01 Algae 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Aug 2008 08:53 |
| Last Modified: | 30 Apr 2012 10:54 |
| URI: | http://ir.cftri.res.in/id/eprint/8052 |
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