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Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D
Author(s) -
KING JOAN M.,
MIN DAVID B.
Publication year - 1998
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.1365-2621.1998.tb15669.x
Subject(s) - riboflavin , singlet oxygen , chemistry , ascorbic acid , oxygen , vitamin , photochemistry , tocopherol , vitamin e , biochemistry , antioxidant , organic chemistry , food science
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 × 10 8 M ‐1 sec ‐1 , whereas ascorbic acid quenched singlet oxygen at a rate of 2.23 × 10 7 M ‐1 sec ‐1 .