THE SCAVENGING CAPACITY OF COMBINATIONS OF LYCOPENE, β-CAROTENE, VITAMIN E, AND VITAMIN C ON THE FREE RADICAL 2,2-DIPHENYL-1-PICRYLHYDRAZYL (DPPH)

Abstract

Lycopene, a very powerful antioxidant present in fruits and vegetables, is the most efficient quencher of singlet oxygen among the carotenoids. There are other natural antioxidants such as carotenoids, vitamin C, tocopherols and polyphenolics in fruits and vegetables that are consumed together and that therefore have potential for synergistic interactions. Synergistic effects were determined by combining lycopene with other antioxidants (vitamin E, vitamin C, β-carotene) in various ratios. A synergistic effect was observed when all four antioxidants were present in combination at high lycopene activity. A synergistic effect was also observed when vitamin E and vitamin C were used in combination at high vitamin E concentrations. It appears that certain combination ratios and concentration levels of these antioxidants have effects to enhance the antioxidant activity, compared to the individual compound, which suggests that similar combinations in the diet or in functional food products might provide greater health beneficial effects. PRACTICAL APPLICATIONS The composition and concentration of individual bioactive components in a mixture would affect the total bioactivity and function in food system and human body. It is necessary to develop a model system for water- and lipid-soluble compounds to understand and assess the interactions and synergistic antioxidant effects of lycopene with β-carotene, vitamin C, vitamin E. The experimental results of synergistic effects as new approach could reveal the interactions among these antioxidants. The results provide a useful guidance in the formulation and development of functional food products that have high antioxidant and functional potential. The results of present study are essentially useful to reveal the antioxidant mechanism, and as guidance for formulating functional foods. It would assist in understanding and controlling the functionality of bioactive components during process. The experimental data is valuable to design the optimum concentrations and composition of lycopene mixed with other carotenoids for maximum antioxidative effects.