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KMID : 1007520090180020526
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Food Science and Biotechnology
2009 Volume.18 No. 2 p.526 ~ p.532
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Quenching Mechanisms and Kinetics of α-, β-, γ-, and δ-Tocopherol in Photosensitized Oxidation of Lard
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King Robert
Lee Hyung-Ok
Min David B.
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Abstract
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Quenching mechanisms and kinetics of α-, β-, γ-, and δ-tocopherol in photosensitized oxidation of lard werestudied. Lard at 0.03, 0.07, 0.11, and 0.3 M in methylene chloride containing 4.4×10?6 M chlorophyll and 0, 0.1, 0.3, and 0.6mM α-, β-, γ-, and δ-tocopherol were stored under light for 4 hr, respectively. Oxidation was determined by headspace oxygenand peroxide value. Tocopherols prevented the photosensitized oxidation of lard (p<0.05). Steady state kinetic study showedthat α-, β-, γ-, and δ-tocopherol prevented the photosensitized oxidation of lard by quenching singlet oxygen. Singlet oxygenquenching rates of α-, β-, γ-, and δ-tocopherol by headspace oxygen depletion were 1.86, 2.39, 2.47, and 2.11×107/M/sec,respectively. The quenching rates of α-, β-, γ-, and δ-tocopherol by peroxide value were 1.42, 1.11, 0.97, and 0.42×107/M/sec,respectively. The quenching rates of tocopherols were slightly different depending on the measurements of oxidation.
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KEYWORD
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lard, photosensitized oxidation, quenching rate, singlet oxygen, tocopherol
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