Klaudia Jomova*, Michael Lawson, Lukáš Gaľa
Food Sciences of Food Sciences
The antioxidant activity of carotenoids arises as a result of the ability of the conjugated double bond structure to delocalise species containing unpaired electrons. However, recent clinical trials explored potential prooxidant behaviour of certain carotenoids. In view of these findings we attempted to perform a study of a potential prooxidant effect of the lycopene. A model system which employed oxidation of triglyceride in the presence of lycopene was studied. The results have shown increased formation of hydroperoxides in the presence of lycopene with respect to control experiment (no lycopene). This prooxidant effect of lycopene was found to be reversed by α-tocopherol.