Abstract
The antioxidant activity of lycopene and its cooperative interaction with vitamin E were studied in a homogenous solution of linoleic acid methyl ester (LAME). Antioxidant property of lycopene, β-carotene, vitamins C and E, individually or in combination, were assayed by measuring the inhibiting effect of individual or combination of antioxidants on the production of diene hydroperoxides from LAME oxidation induced by azo-initiator 2,2′-azobis (2,4-dimethylvaleronitrile) (AMVN). The lipophilic tomato extracts were also determined by the same assay. The lipophilic tomato extracts displayed greater inhibition on LAME oxidation compared to pure lycopene. The observed enhancement of inhibition on LAME oxidation by tomato lipophilic extracts might have results from the additive effect of individual antioxidants in the mixture and/or cooperative interaction between structurally different antioxidant. Combination of lycopene and vitamin E exhibited a greater inhibitory effect, in a concentration-dependent manner, than the additive effect of individual antioxidants, while the combination of β-carotene and vitamin E did not produce a similar synergistic effect. This study investigated the interaction between structurally different antioxidants.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
