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Singlet oxygen oxidation of lipids resulting from photochemical sensitizers in the presence of antioxidants
Author(s) -
Yasaei Parvin M.,
Yang George C.,
Warner Charles R.,
Daniels Dan H.,
Ku Yuoh
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02523381
Subject(s) - singlet oxygen , photochemistry , photosensitizer , chemiluminescence , chemistry , rose bengal , lipid oxidation , oxygen , iodometry , singlet state , antioxidant , organic chemistry , physics , nuclear physics , excited state
Singlet oxygen produced by photochemical sensitizers may play an important role in the oxidation of lipids in foods. Therefore, we studied the singlet oxygen oxidation of lipids and the scavenging ability of antioxidants. Singlet oxygen was generated using the photosensitizer rose bengal. The oxidation products of lipids and antioxidants were separated by high‐performance liquid chromatography and monitored using post‐column chemiluminescence and/or iodometric detection. The competitive reaction rates of various antioxidants and lipids were studied to elucidate the roles played by antioxidants in the prevention of food oxidation by singlet oxygen.