P. Sibuea, Suparmo Suparmo, U. Santoso, Z. Noor, M. Astuti, S. Raharjo
{"title":"槲皮素抑制棕榈油和亚油酸光敏氧化的猝灭机理及动力学研究","authors":"P. Sibuea, Suparmo Suparmo, U. Santoso, Z. Noor, M. Astuti, S. Raharjo","doi":"10.22146/JIFNP.39","DOIUrl":null,"url":null,"abstract":"Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine a quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photooxidation of palm oil and linoleic acid in methylene chloride model system. Erythrosine greatly increased the photooxidation of palm oil and linoleic acid, as was expected. Quercetin was extremely effective in minimizing erythrosine-sensitized photooxidation of palm oil and linoleic. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide values of palm oil and linoleic acid decreased significantly (P <0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize tire erythrosine-sensitized photooxidation of palm oil and linoleic acid. The calculated total quenching rate of quercetin on erythrosine photosensitized oxidation of palm oil in methtylene chloride was 4.3 x 10 9 M -1 s -1 and total quenching rate of quercetin on erythrosine photosensitized oxidation of linoleic acid in methtylene chloride was 3.2 x 10 9 M -1 s -1 .","PeriodicalId":13468,"journal":{"name":"Indonesian Food and Nutrition Progress","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2004-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid\",\"authors\":\"P. Sibuea, Suparmo Suparmo, U. Santoso, Z. Noor, M. Astuti, S. Raharjo\",\"doi\":\"10.22146/JIFNP.39\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine a quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photooxidation of palm oil and linoleic acid in methylene chloride model system. Erythrosine greatly increased the photooxidation of palm oil and linoleic acid, as was expected. Quercetin was extremely effective in minimizing erythrosine-sensitized photooxidation of palm oil and linoleic. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide values of palm oil and linoleic acid decreased significantly (P <0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize tire erythrosine-sensitized photooxidation of palm oil and linoleic acid. The calculated total quenching rate of quercetin on erythrosine photosensitized oxidation of palm oil in methtylene chloride was 4.3 x 10 9 M -1 s -1 and total quenching rate of quercetin on erythrosine photosensitized oxidation of linoleic acid in methtylene chloride was 3.2 x 10 9 M -1 s -1 .\",\"PeriodicalId\":13468,\"journal\":{\"name\":\"Indonesian Food and Nutrition Progress\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2004-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Indonesian Food and Nutrition Progress\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22146/JIFNP.39\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indonesian Food and Nutrition Progress","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22146/JIFNP.39","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
通过测定过氧化值,研究了0、200、400、600、800和1000 ppm (wt/vol)槲皮素在含100 ppm红素的二氯甲烷中对棕榈油和亚油酸红素敏化光氧化的影响。采用稳态动力学近似法确定了槲皮素在二氯甲烷模型体系中红血球敏化光氧化棕榈油和亚油酸过程中的猝灭机理和猝灭速率常数。正如预期的那样,红氨酸大大增加了棕榈油和亚油酸的光氧化作用。槲皮素对减少红红素致敏的棕榈油和亚油酸的光氧化非常有效。随着槲皮素浓度从0到200、400、600、800和1000 ppm的增加,棕榈油和亚油酸的过氧化值显著降低(P <0.05)。稳态动力学研究表明,槲皮素猝灭单线态氧只是为了减少轮胎红素致敏的棕榈油和亚油酸的光氧化。槲皮素对棕榈油在二氯甲烷中红素光敏氧化的总猝灭速率为4.3 × 10 9 M -1 s -1,槲皮素对亚油酸在二氯甲烷中红素光敏氧化的总猝灭速率为3.2 × 10 9 M -1 s -1。
Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid
Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine a quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photooxidation of palm oil and linoleic acid in methylene chloride model system. Erythrosine greatly increased the photooxidation of palm oil and linoleic acid, as was expected. Quercetin was extremely effective in minimizing erythrosine-sensitized photooxidation of palm oil and linoleic. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide values of palm oil and linoleic acid decreased significantly (P <0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize tire erythrosine-sensitized photooxidation of palm oil and linoleic acid. The calculated total quenching rate of quercetin on erythrosine photosensitized oxidation of palm oil in methtylene chloride was 4.3 x 10 9 M -1 s -1 and total quenching rate of quercetin on erythrosine photosensitized oxidation of linoleic acid in methtylene chloride was 3.2 x 10 9 M -1 s -1 .