Abstract
IT is generally believed that bleaching of β-carotene concurrent with lipoxidase catalysed oxidations of fixed oils occurs by reaction with intermediates of the autoxidation process. This view, which appears to be based originally on the observation that loss of colour proceeds only very slowly in the presence of previously peroxidized fat1, has led to a general conclusion that hydroperoxides do not oxidize carotenoids readily2. Recent investigations of the action of tetralin hydroperoxide, concerned with product analysis, have again emphasized that the reaction proceeds only very slowly3.
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References
Sumner, J. B., and Sumner, R. J., J. Biol. Chem., 134, 531 (1940).
Blain, J. A., in Carotine und Carotinoide Wissenschaft. Veroffentlichungen Deutsch. Gesell Ernährung, 9, 378.
Bodea, C., Nicoara, E., and Tamas, V., Annalen, 627, 237 (1959).
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ELAHI, M., COLE, E. Oxidation of β-Carotene by Hydroperoxides. Nature 203, 186–187 (1964). https://doi.org/10.1038/203186b0
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DOI: https://doi.org/10.1038/203186b0
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