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Singlet oxygen quenching ability of naturally occurring carotenoids
Author(s) -
Hirayama Osamu,
Nakamura Kyoko,
Hamada Syoko,
Kobayasi Yoko
Publication year - 1994
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02537155
Subject(s) - quenching (fluorescence) , singlet oxygen , carotenoid , photochemistry , chemistry , canthaxanthin , conjugated system , linoleic acid , oxygen , organic chemistry , fluorescence , biochemistry , astaxanthin , fatty acid , physics , quantum mechanics , polymer
The singlet oxygen quenching ability of various naturally occurring carotenoids was examined by measuring toluidine blue‐sensitized photooxidation of linoleic acid. To assess quenching, the oxidation of linoleic acid was followed by measuring oxygen consumption and ultraviolet absorbance at 235 nm. We found that oxygen quenching increased as the number of conjugated double bonds in the carotenoids increased, but quenching varied with chain structure and functional groups. Acyclic carotenoids enhanced quenching more than did cyclic carotenoids. Conjugated keto groups and the presence of a cyclopentane ring stimulated quenching, while hydroxy, epoxy and methoxy groups showed lesser effects. The photosynthetic bacterial carotenoids, spirilloxanthin and rhodopin, were found to be most effective as quenchers, followed by the cayenne carotenoid, capsorbin.