Quantitative HPLC determination of the antioxidant activity of capsaicin on the formation of lipid hydroperoxides of linoleic acid: A comparative study against BHT and melatonin

被引：122

作者：

Henderson, DE ^{[1
]}

Slickman, AM

Henderson, SK

机构：

[1] Trinity Coll, Dept Chem, Hartford, CT 06106 USA

[2] Quinnipiac Coll, Dept Chem, Hamden, CT 06518 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 07期

关键词：

lipid hydroperoxide; capsaicin; butylated hydroxytoluene; melatonin; electrochemical detection; HPLC; APCI-MS; antioxidant; linoleic acid autoxidation;

D O I：

10.1021/jf980949t

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The antioxidant activity of capsaicin, as compared to BHT and melatonin, was determined by the direct measurement of lipid hydroperoxides formed upon linoleic acid autoxidation initiated by AIBN. The formation of four isomeric lipid hydroperoxides was detected after reverse-phase HPLC separation. Data from three detectors, UV absorption, glassy carbon electrode electrochemical detection, and postcolumn chemiluminescence using luminol, were compared. Capsaicin was more effective than melatonin in suppressing the formation of lipid hydroperoxides but not as effective as BHT. The formation of capsaicin and BHT dimers was observed during oxidation, and the dimers were characterized using APCI MSn.

引用

页码：2563 / 2570

页数：8

共 22 条

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