Antioxidant activity and synergistic effect of astaxanthin and β-carotene
ZHANG Tao1, DENG Si1, CHEN Yanhong1,2,3,4*, DU Xiping1,2,3,4
1(College of Food and Biological Engineering,Jimei University,Xiamen,361021,China) 2(Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen,361021,China) 3(Research Center of Food Biotechnology of Xiamen City,Xiamen,361021,China) 4(Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Southern Ocean Technology Center of China,Xiamen,361021,China)
Abstract: Based on the analysis of 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS), hydroxyl free radical (·OH) clearance, iron ion reduction ability, anti-oil peroxidation ability and oxygen-radical absorbance capacity (ORAC), the antioxidation abilities of astaxanthin and β-carotene were studied. In addition, DPPH, ABTS, ·OH clearance were used as indexes to evaluate the antioxidation abilities of the synergistic effect of astaxanthin and β-carotene. The results showed that astaxanthin and β-carotene had antioxidant activities in the six antioxidant experiments, and the antioxidant activities of astaxanthin were stronger than that of β-carotene. The concentration for 50% of maximal effect (EC50) values of astaxanthin on DPPH, ABTS and ·OH radicals were (29.95 ± 3.01), (61.21 ± 4.17) and (26.12 ± 5.14) μg/mL, respectively. The combination of astaxanthin and β-carotene demonstrated synergy on DPPH·, ABTS+·, ·OH radical scavenging capacities, however, a high concentration of astaxanthin combined with β-carotene was not conducive to the production of radical scavenging capacity synergy. The study provides a theoretical basis for the development of efficient antioxidants from P. rhodozyma.
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2021, Vol. 47 
