Determination of singlet oxygen quenching rate and mechanism of γ-oryzanol
| Autor: | Yuli Perwita Sari, Umar Santoso, Supriyadi, Sri Raharjo |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Heliyon, Vol 7, Iss 5, Pp e07065- (2021) |
| Druh dokumentu: | article |
| ISSN: | 2405-8440 92431089 |
| DOI: | 10.1016/j.heliyon.2021.e07065 |
| Popis: | Photooxidation is one of the causes of quality deterioration in food. An antioxidant or singlet oxygen quencher is urgently needed to prevent photooxidation. γ-Oryzanol was recognized as a naturally present antioxidant in rice bran products. This research aimed to calculate the singlet oxygen quenching rate and its mechanism of γ-oryzanol to evaluate the potency of γ-oryzanol as singlet oxygen quencher. A series of linoleic acid (50 and 100 mM) or γ-oryzanol (0.7 and 1.5 mM) were prepared separately in ethanol: chloroform (96:4, v/v) containing 25 ppm of erythrosine. High-Performance Liquid Chromatography quantified the degradation of γ-oryzanol. Meanwhile, Gas Chromatography determined the changes in linoleic acid content during photooxidation. The singlet oxygen quenching rate was calculated by steady-state. The singlet oxygen quenching rate of γ-oryzanol was 3.04 × 106/M/s by physical and chemical quenching mechanism. Photooxidation caused the declined of γ-oryzanol by 0.1421 mM/h. Based on singlet oxygen quenching rate calculation, it suggests that γ-oryzanol can perform as a singlet oxygen quencher with slightly dominated by physical quenching mechanism (52.28%). The rest it performed via a chemical quenching mechanism. |
| Databáze: | Directory of Open Access Journals |
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