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1 Food Chemistry, Department of Food Science, Faculty of Science, Københavns Universitet 2 Renmin University of China 3 Food Design and Consumer Behavior, Department of Food Science, Faculty of Science, Københavns Universitet 4 Renmin University of China 5 Food Design and Consumer Behavior, Department of Food Science, Faculty of Science, Københavns Universitet
The radical cation generated during photobleaching of β-carotene is scavenged efficiently by the anion of methyl salicylate from wintergreen oil in a second-order reaction approaching the diffusion limit with k = 3.2 × 10 L mol s in 9:1 v/v chloroform-methanol at 23 °C, less efficiently by the anion of salicylic acid with 2.2 × 10 L mol s, but still of possible importance for light-exposed tissue. Surprisingly, acetylsalicylate, the aspirin anion, reacts with an intermediate rate in a reaction assigned to the anion of the mixed acetic-salicylic acid anhydride formed through base induced rearrangements. The relative scavenging rate of the β-carotene radical cation by the three salicylates is supported by DFT-calculations. © 2014 The Royal Society of Chemistry.
Food and Function, 2014, Vol 5, Issue 2, p. 291-294
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