Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions

The activity of natural carotenoid extracts against the autoxidative deterioration of sunflower oil-in-water emulsions was estimated in terms of primary (lipid hydroperoxides) and secondary (“off flavour” volatiles) oxidation products. At a concentration of 2 g l−1, the tested carotenoids did not inhibit the production of hydroperoxides but they significantly retarded the formation of volatile aldehydes during the storage of simple tween-stabilised emulsions at 30 °C. In another series of experiments, several carotenoid extracts (paprika, annatto and marigold preparations) containing mainly polar carotenoids, added at an active concentration of 1 g l−1, exerted a strong activity against hydroperoxides and TBARs during the accelerated oxidation (60 °C) of homogenised protein-based emulsions. On the contrary, carotene preparations rich in hydrophobic α- and β-carotenes and lycopene did not significantly differ from the control emulsion. Therefore, the carotenoid structure modulated their antioxidant effect, while concentration and emulsion structure may also affect carotenoid activity in protein dispersed systems.