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KMID : 0380620220540030272
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.272 ~ p.279
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The effects of dietary photosensitizers on auto-oxidation of gallic and tannic acids
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Lee Eun-Bin
Lee Hyo-Won
Hong Jung-Il
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Abstract
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Polyphenols are chemically unstable, and their bioactivities are reduced through oxidation. Photosensitizers (PS) induce photo-oxidation in various food systems. In this study, effects of dietary PS such as riboflavin (Rb), erythrosin B (EB), and zinc protoporphyrin on the auto-oxidation of polyphenols, gallic acid (GA) and tannic acid (TA) were evaluated under a fluorescent light. The formation of oxidation products from GA and TA increased in a PS concentration- and irradiation time-dependent manner. In addition, Rb and EB induced significant reduction in the polyphenols contents and ABTS radical scavenging activity of GA and TA under light. PS significantly enhanced the amount of reactive oxygen species generated from GA and TA. Therefore, the interaction of polyphenols with PS under light results in acceleration of polyphenol oxidation. This phenomenon should be carefully considered during food processing and storage.
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KEYWORD
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polyphenol, gallic acid, tannic acid, auto-oxidation, photosensitizer, reactive oxygen species
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