Salaries and Research Support provided by State and Federal funds appropriated to The Ohio Agricultural Research and Development Center, The Ohio Stats University. Journal Article No. E-111.
Quenching Mechanism of β-Carotene on the Chlorophyll Sensitized Photooxidation of Soybean Oil
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 53, Issue 6, pages 1894–1895, November 1988
How to Cite
LEE, E.C. and MIN, D. B. (1988), Quenching Mechanism of β-Carotene on the Chlorophyll Sensitized Photooxidation of Soybean Oil. Journal of Food Science, 53: 1894–1895. doi: 10.1111/j.1365-2621.1988.tb07868.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 1/4/88; revised 6/2/88; accepted 6/7/88.
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 O2/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.