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Quenching Mechanism of β‐Carotene on the Chlorophyll Sensitized Photooxidation of Soybean Oil
Author(s) -
LEE E.C.,
MIN DAVID B.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07868.x
Subject(s) - singlet oxygen , chemistry , quenching (fluorescence) , carotene , soybean oil , methylene , oxygen , chlorophyll a , chlorophyll , chlorophyll b , photochemistry , chloride , organic chemistry , food science , biochemistry , fluorescence , physics , quantum mechanics
The effects of 0, 5, 10, and 20 ppm β‐carotene on the oxidation of 0.033, 0.066, 0.165, 0.330, or 0.660M soybean oil in methylene chloride containing 4 ppm chlorophyll have been studied by measuring headspace oxygen depletion in gas‐tight sample bottles during 24 hr of light storage. The oxygen depletion was measured by a thermal conductivity gas chromatograph. The rate of singlet oxygen formation in soybean oil by 4 ppm chlorophyll was 0.17 μmoles O 2 /mL head‐space during first 24 hr of storage. The quenching mechanism study of g‐carotene on the chlorophyll sensitized photooxidation of soybean oil showed that g‐carotene minimized the oxidation of soybean oil by quenching singlet oxygen. p‐carotene did not quench chlorophy11.