Singlet Oxygen Quenching Activities of Various Fruit and Vegetable Juices and Protective Effects of Apple and Pear Juices against Hematolysis and Protein Oxidation Induced by Methylene Blue Photosensitization |
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Authors: | Young Seok Oh Eun Seok Jang Jin Young Bock Suk Hoo Yoon Mun Yhung Jung |
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Affiliation: | Authors Oh, Jang and Jung are with Dept. of Food Science and Technology, Woosuk Univ., Samrea-Up, Wanju-Kun, Jeonbuk Province 565-701, Republic of Korea. Author Bock is with Central Research Inst., KT&G, Yuseong, Taejeon 306-712, Republic of Korea. Author Yoon is with Korea Food Research Inst., Bundang, Seongnam, Kyongi-Do 463-746, Republic of Korea. Direct inquiries to author Jung (E-mail: ). |
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Abstract: | ABSTRACT: Effects of various fruit and vegetable juices on rubrene oxidation induced by a chemical source of singlet oxygen in a microemulsion system have been studied. The singlet oxygen quenching activities of fruit and vegetable juices were greatly different with different juices. The apple and pear juices exhibited the highest antioxidative activity among the tested juices in singlet oxygen–induced rubrene oxidation, showing 56.69% and 59.34% inhibition, respectively. The grape, kumquat, red cabbage, and spinach juices also showed relatively strong antioxidative activity against singlet oxygen–induced rubrene oxidation. Lemon juice showed the least activity, resulting in 0.63% inhibition of rubrene oxidation. The singlet oxygen quenching activities of 1 mL of apple and pear juices were equivalent to 33.97 and 34.64 mg ascorbate, respectively. Singlet oxygen quenching activities of juices had very low correlation with both ABTS radical scavenging activity ( R 2= 0.11) and total phenolic contents ( R 2 < 0.1). However, a high correlation ( R 2= 0.66) was found between the ABTS radical scavenging activities and total phenolic contents of juices. The apple and pear juices also significantly inhibited both erythrocyte lysis and protein oxidation induced by fluorescence light illumination in the presence of methylene blue. Electron spin resonance (ESR) spectroscopy data showed that the protective activities of these juices against biological damages induced by photodynamic ways were, to at least some extent, due to their singlet oxygen quenching abilities. This represents first report on the singlet oxygen quenching activities of the apple and pear juices, and their protective activities against photodynamically induced biological damages. |
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Keywords: | fruit juices vegetable juices apple pear singlet oxygen methylene blue quenching erythrocyte hematolysis protein oxidation |
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