Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. II. The mechanism of antioxidative action of chlorophyll |
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| Authors: | Yasushi Endo Riichiro Usuki Takashi Kaneda |
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| Affiliation: | (1) Department of Food Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Amamiyamachi-Tsutsumidori, 980 Sendai, Japan;(2) Present address: Shokei Women’s Junior College, Sendai, Japan;(3) Present address: Koriyama Women’s College, Koriyama, Japan |
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| Abstract: | To understand the mechanism of the antioxidant effect of chlorophyll on the autoxidation of oils in the dark, antioxidant
activities of several derivatives of chlorophyll were compared. Antioxidant activities were observed in chlorophyll derivatives
such as protopor-phyrin methyl ester and its magnesium chelated compound. Porphyrin seems to be an essential chemical structure
for the antioxidant activity of chlorophyll. Chlorophyll did not decompose the hydroperoxides, but reduced free radicals such
as 1,1-diphenyl-2-picrylhydrazyl. Electron spin resonance spectrum of the π-cation radical was recorded during the oxidation
of chlorophyll in methyl linoleate solution. These observations suggest that chlorophyll may act as a hydrogen donor to break
the chain reaction. |
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