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Quenching Mechanisms and Kinetics of α‐Tocopherol and β‐Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3
Author(s) -
Yang W.T.,
Lee J.H.,
Min D.B.
Publication year - 2002
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.1365-2621.2002.tb10627.x
Subject(s) - singlet oxygen , chemistry , quenching (fluorescence) , carotene , oxygen , photosensitizer , photochemistry , tocopherol , rose bengal , kinetics , antioxidant , fluorescence , vitamin e , organic chemistry , physics , quantum mechanics
Effects of FD&C Red No. 40, Red No. 3, Yellow No. 5, Yellow No. 6, Green No. 3, Blue No. 1 and Blue No. 2 on 0.03M soybean oil oxidation in acetone at 25 °C under light were studied by measuring headspace oxygen depletion. As Red No. 3 increased from 0 to 5, 20, 100 and 200 ppm, the headspace oxygen was reduced by 2 to 70, 73, 77 and 77%, respectively, for 4 h. Only Red No. 3 acted as a photosensitizer to produce singlet oxygen in the oil. The quenching rates of α‐tocopherol and β‐carotene for the singlet oxygen by Red No.3 were 4.1 × 10 7 M −1 s −1 and 7.3 × 10 9 M −1 s −1 , respectively. When β‐carotene was below 1.86 × 10 −6 M, β‐carotene quenched singlet oxygen, but it quenched both singlet oxygen and Red No. 3 at or above 3.72 × 10 −6 M. However, α‐tocopherol quenched singlet oxygen only.