Kinetic study of the quenching reaction of singlet oxygen by eight vegetable oils in solution

Kazuo Mukai, Ayaka Ohara, Junya Ito, Masayuki Hirata, Eri Kobayashi, Kiyotaka Nakagawa, Shin Ichi Nagaoka

研究成果: ジャーナルへの寄稿学術論文査読

3 被引用数 (Scopus)

抄録

�A kinetic study of the reaction of singlet oxygen ( 1 O 2 ) with eight vegetable oils 1–8 containing different concentrations of tocopherols (Tocs) and tocotrienols (Toc-3s) was performed. The second-order rate constants (k Q ) for the reaction of 1 O 2 with vegetable oils 1–8 (rice bran, perilla, rape seed, safflower, grape seed, sesame, extra virgin olive, and olive oils) were measured in ethanol/chloroform/D 2 O (50:50:1, v/ v/v) solution at 35℃ using UV-vis spectrophotometry. Furthermore, comparisons of k Q values determined for the above oils 1-8 with the sum of the product {∑k Q AO-i [AO-i]/10 5 } of the k Q AO-i values obtained for each antioxidant (AO-i) and concentration (in mg/100 g) ([AO-i]/10 5 ) of AO-i (Tocs and Toc-3s) contained in the oils 1-8 were performed. The observed k Q values were not reproduced by the k Q values calculated using only the concentrations of the four Tocs and Toc-3s. These results suggest that the contribution of fatty acids contained in the oils 1-8 is also necessary to fully explain the k Q values. Recently, the second-order rate constants (k S ) for the reaction of aroxyl radical (ArO・) with the same vegetable oils 1–8 were measured in the same solvent at 25℃ using stopped-flow spectrophotometry (Ref. 23). The k S values obtained could be well explained as the sum of the product {Σ k S AO-i [AO-i]/10 5 } of the k S AO-i and the [AO-i]/10 5 of AO-i (Tocs and Toc-3s) contained in the vegetable oils.

本文言語英語
ページ(範囲)21-31
ページ数11
ジャーナルJournal of Oleo Science
68
1
DOI
出版ステータス出版済み - 2019

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