Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D |
| |
Authors: | JOAN M KING DAVID B MIN |
| |
Affiliation: | Author King, formerly with Ohio State Univ., is currently associated with the Dept. of Food Science, 111 Food Science Bldg., Louisiana State Univ., Baton Rouge, LA 70803–4200.;Author Min is with the Dept. of Food Science &Technology, The Ohio State University, Columbus, OH 43202. |
| |
Abstract: | Samples containing various levels of vitamin D and riboflavin, with and without ascorbic acid or a-tocopherol were prepared in a model system. Samples were stored in the light or in the dark at 45®C for up to 8 h. Headspace oxygen was determined by gas chromatography with thermal conductivity detection. Oxidation of vitamin D was not observed in samples without riboflavin stored in the light nor in samples with riboflavin stored in the dark. Vitamin D with riboflavin was oxidized under light. α-Tocopherol quenched singlet oxygen at a rate of 2.52 × 108 M-1 sec-1, whereas ascorbic acid quenched singlet oxygen at a rate of 2.23 × 107 M-1 sec-1. |
| |
Keywords: | singlet oxygen oxidation vitamin D riboflavin photosensitized |
|
|