Singlet oxygen oxidation of lipids resulting from photochemical sensitizers in the presence of antioxidants

  • Parvin M. Yasaei
  • George C. Yang
  • Charles R. Warner
  • Dan H. Daniels
  • Yuoh Ku
Article

Abstract

Singlet oxygen produced by photochemical sensitizers may play an important role in the oxidation of lipids in foods. Therefore, we studied the singlet oxygen oxidation of lipids and the scavenging ability of antioxidants. Singlet oxygen was generated using the photosensitizer rose bengal. The oxidation products of lipids and antioxidants were separated by high-performance liquid chromatography and monitored using post-column chemiluminescence and/or iodometric detection. The competitive reaction rates of various antioxidants and lipids were studied to elucidate the roles played by antioxidants in the prevention of food oxidation by singlet oxygen.

Key Words

Antioxidants chemiluminescence conjugated dienes fatty acids lipid hydroperoxides photosensitizers 

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Copyright information

© AOCS Press 1996

Authors and Affiliations

  • Parvin M. Yasaei
    • 1
  • George C. Yang
    • 1
  • Charles R. Warner
    • 1
  • Dan H. Daniels
    • 1
  • Yuoh Ku
    • 1
  1. 1.U.S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionWashington, DC

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