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Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects

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Journal of the American Oil Chemists’ Society

Abstract

The effects of chlorophyll and pheophytin on the autoxidation of oils in the dark were investigated by oven tests. The results indicated that both chlorophyll and pheophytin show antioxidant activity when methyl linoleate is used as substrate. Furthermore, chlorophyll retarded the oxidative deterioration of triglycerides in rapeseed and soybean oils at 30 C. Among the four chlorophyll derivatives (chlorophylls a and b and pheophytins a and b), chlorophyll a showed the strongest antioxidant activity. The antioxidant effects of chlorophyll and pheophytin depended on the storage temperature and the kinds of oil used as substrate.

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Author information

Author notes

  1. Richiro Usuki

    Present address: Shokei Women’s Junior College, Sendai, Japan

  2. Takashi Kaneda

    Present address: Koriyama Women’s College, Koriyama, Japan

Authors and Affiliations

  1. Department of Food Chemistry, Faculty of Agriculture, Tohoku University, 1-1 Amamiyamachi-Tsutsumidori, 980, Sendai, Japan

    Yasushi Endo, Richiro Usuki & Takashi Kaneda

Authors
  1. Yasushi Endo
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  2. Richiro Usuki
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  3. Takashi Kaneda
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Endo, Y., Usuki, R. & Kaneda, T. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects. J Am Oil Chem Soc 62, 1375–1378 (1985). https://doi.org/10.1007/BF02545962

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  • DOI: https://doi.org/10.1007/BF02545962

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