Effects of quenching mechanisms of carotenoids on the photosensitized oxidation of soybean oil |
| |
| Authors: | Mun Y Jung David B Min |
| |
| Affiliation: | (1) Department of Food Science and Technology, The Ohio State University, 43210 Columbus, Ohio;(2) Dept. of Food Science and Technology, the Ohio State University, 2121 Fyffe Rd., Vivian Hall 122, 43210 Columbus, Oil |
| |
| Abstract: | The effects of 0, 1.0 × 10”−5, 2.5 × 10−5, and 5.0 × 10−5 M β-apo-8'-carotenal, β-carotene, and canthaxanthin on the photooxidation of soybean oil in methylene chloride containing
3.3 × 10−9 M chlorophyll b were studied by measuring peroxide values and conjugated diene content. β-Apo-8'-carotenal, β-carotene, and
canthaxanthin contain 10,11, and 13 conjugated double bonds, respectively. The peroxide values and conjugated diene contents
of oils containing the carotenoids were significantly lower (P<0.05) than those of control oil containing no carotenoid. As
the number of conjugated double bonds of the carotenoids increased, the peroxide values of soybean oils decreased significantly
(P<0.05). The quenching mechanisms and kinetics of the carotenoids in the photosensitized oxidation of soybean oil were studied
by measuring peroxide values. The steady-state kinetics study showed that carotenoids quenched singlet oxygen to reduce chlorophyll-sensitized
photooxidation of soybean oil. The singlet-oxygen quenching rate constants ofβ- apo-8'-carotenal, β-carotene, and canthaxanthin were 3.06 × 109, 4.60 × 109, and 1.12 × 1010 M−1sec−1, respectively. |
| |
| Keywords: | Carotenoids chlorophyll photosensitized oxidation quenching mechanisms and kinetics singlet oxygen |
| 本文献已被 SpringerLink 等数据库收录！ |
|
