PROPOSAL OF A MECHANISM FOR THE INHIBITION OF ALL TRANS-BETA-CAROTENEAUTOXIDATION AT ELEVATED-TEMPERATURE BY N-(2-PHENYLETHYL)-3,4-DIPHENYLPYRROLE

Authors
PAPADOPOULOU K AMES JM
Citation
K. Papadopoulou et Jm. Ames, PROPOSAL OF A MECHANISM FOR THE INHIBITION OF ALL TRANS-BETA-CAROTENEAUTOXIDATION AT ELEVATED-TEMPERATURE BY N-(2-PHENYLETHYL)-3,4-DIPHENYLPYRROLE, Food chemistry, 54(3), 1995, pp. 251-253
Citations number
12
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
54
Issue
3
Year of publication
1995
Pages
251 - 253
Database
ISI
SICI code
0308-8146(1995)54:3<251:POAMFT>2.0.ZU;2-T
Abstract
The rate constant for the loss of all-trans-beta-carotene heated in li quid paraffin at 210 degrees C is reduced by a factor of 2.8 in the pr esence of phenylalanine. N-(2-phenylethyl)-3,4-diphenylpyrrole is the major non-volatile methanol-extractable thermal degradation product of phenylalanine formed at 210 degrees C and a mechanism for its inhibit ion of all-trans-beta-carotene autoxidation is proposed.