Canthaxanthin as an antioxidant in a liposome model system and in minced patties from rainbow trout

Canthaxanthin (CX) delayed formation of thiobarbituric acid reactive substa nces (TBARS) in a concentration-dependent manner in a ferrous chloride (FeC l2)-initiated liposome system at 37 degrees C (p < 0.05), CX delayed TEARS formation in minced flesh from rainbow trout (Oncorhynchos mykiss) at 6 d o f 4 degrees C storage in trial 1, and at 0, 2, 4 and 6 d in trial 2 when co mpared with controls at 4 degrees C (p < 0.05). Day 0 TEARS values in trial 2 were equivalent to d 6 of trial 1, CX concentration and a* value decreas ed in minced trout flesh during 6 days of 4C storage (p < 0.05), Overall, C X demonstrated antioxidant activity in vitro and in the minced tissue of CX -supplemented rainbow trout.