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Singlet oxygen quenching ability of naturally occurring carotenoids

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Lipids

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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.

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Abbreviations

PSB:

photosynthetic bacteria

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Authors and Affiliations

  1. Department of Food Nutrition, Faculty of Agriculture, Kinki University, 631, Nara, Japan

    Osamu Hirayama, Kyoko Nakamura, Syoko Hamada & Yoko Kobayasi

Authors
  1. Osamu Hirayama
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  2. Kyoko Nakamura
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  3. Syoko Hamada
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  4. Yoko Kobayasi
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Hirayama, O., Nakamura, K., Hamada, S. et al. Singlet oxygen quenching ability of naturally occurring carotenoids. Lipids 29, 149–150 (1994). https://doi.org/10.1007/BF02537155

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  • DOI: https://doi.org/10.1007/BF02537155

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