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Influence of antioxidants on the stability of beta-carotene in multicomplex systems

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To prevent further degradation of partially oxidized beta-carotene, inclusion complexes based on beta-cyclodextrinand antioxidants (alpha-tocopherol (vitamin E), ascorbic acid, and vanillin) have been developed. The complexes were obtained by the solid-phase method with intensive stirring for four hours with periodic moistening to the state of a paste, then dried in a desiccator at a temperature of 2…5°С, and ground to a powder. The content of beta-carotene in the complexeswas determined on a Varian-LC 920 high-performance liquid chromatograph with a Hypersil 5 AA-ODS 200 x 2.1 mm column using a diode array detector with automatic control and data processing based on Galaxie software. The influence of antioxidants and beta-cyclodextrin on the stability of beta-carotene in conditions of ultraviolet irradiation and storage at a temperature of 2…5°Сis considered. It is noted that the best results are observed in complexes with the inclusion of alpha-tocopherol (mass ratio of beta-cyclodextrin: beta-carotene: alpha-tocopherol – 2:1:1) and vanillin (mass ratio of beta-cyclodextrin: beta-carotene: vanillin – 6:3:1). Under the influence of ultraviolet irradiation, the degradation of beta-carotene in the composition of the complex slows down by 4 (alpha-tocopherol) and 3 (vanillin) times. During long-term storage, the oxidation of beta-carotene in complexes with the addition of alpha-tocopherol and vanillin slows down by 60%. The stabilizing effect of ascorbic acid almost has no effect on the stability of beta-carotene in the composition of the complex. At the same time, the processes of complexation between beta-cyclodextrin and antioxidants, as well as other factors, can have a significant effect on the stability of beta-carotene in multicomplex systems.

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