Lipids

, Volume 29, Issue 2, pp 149–150

Singlet oxygen quenching ability of naturally occurring carotenoids

  • Osamu Hirayama
  • Kyoko Nakamura
  • Syoko Hamada
  • Yoko Kobayasi
Communication

DOI: 10.1007/BF02537155

Cite this article as:
Hirayama, O., Nakamura, K., Hamada, S. et al. Lipids (1994) 29: 149. doi:10.1007/BF02537155

Abstract

The singlet oxygen quenching ability of various naturally occurring carotenoids was examined by measuring toluidine blue-sensitized photooxidation of linoleic acid. To assess quenching, the oxidation of linoleic acid was followed by measuring oxygen consumption and ultraviolet absorbance at 235 nm. We found that oxygen quenching increased as the number of conjugated double bonds in the carotenoids increased, but quenching varied with chain structure and functional groups. Acyclic carotenoids enhanced quenching more than did cyclic carotenoids. Conjugated keto groups and the presence of a cyclopentane ring stimulated quenching, while hydroxy, epoxy and methoxy groups showed lesser effects. The photosynthetic bacterial carotenoids, spirilloxanthin and rhodopin, were found to be most effective as quenchers, followed by the cayenne carotenoid, capsorbin.

Abbreviation

PSB

photosynthetic bacteria

Copyright information

© American Oil Chemists’ Society 1994

Authors and Affiliations

  • Osamu Hirayama
    • 1
  • Kyoko Nakamura
    • 1
  • Syoko Hamada
    • 1
  • Yoko Kobayasi
    • 1
  1. 1.Department of Food Nutrition, Faculty of AgricultureKinki UniversityNaraJapan

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