Degradation of Lycopene, α‐Carotene, and β‐Carotene During Lipid Peroxidation

ABSTRACT: The stability and antioxidant effectiveness of lycopene, a‐carotene, and b‐carotene were compared during oxidation of methyl linoleate at 37 and 60 °C. Two carotene concentrations, 80 or 160 mg/g of methyl linoleate, were used to determine a concentration effect. At 37 °C, the degradation rates were: lycopene > β‐carotene > α‐carotene. Lycopene and α‐carotene inhibited hydroperoxide formation, lycopene being the more effective antioxidant. β‐Carotene inhibited hydroperoxide formation at the lower concentration but did not show an antioxidant effect at the higher concentration. At 60 °C, the carotenes degraded 6 to 8 times faster than at 37 °C and did not show an antioxidant effect. BHT or α‐tocopherol effectively suppressed the hydroperoxide formation and degradation of the carotenes.