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

Author(s) : CLARK T. H., FAUSTMAN C., CHAN W. K. M., et al.

Type of article: Article

Summary

Canthaxanthin (CX) delayed formation of thiobarbituric acid reactive substances (TBARS) in a concentration-dependent manner in a ferrous chloride-initiated liposome system at 37 °C (p lower than 0.05). CX delayed TBARS formation in minced rainbow trout (Oncorhynchus mykiss) at 4 d of 4 °C storage in trial 1, and at 0, 2, 4 and 6 d in trial 2 when compared with controls at 4 °C (p lower than 0.05). Day 0 TBARS values in trial 2 were equivalent to d 6 of trial 1. Overall, CX demonstrated antioxidant activity in vitro and in the minced tissue of CX-supplemented rainbow trout.

Details

  • Original title: Canthaxanthin as an antioxidant in a liposome model system and in minced patties from rainbow trout.
  • Record ID : 2000-3099
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 6
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

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