Antioxidant effect of riboflavin in aqueous solution

Toyosaki, Toshiyuki; Mineshita, Takeshi

doi:10.1021/jf00086a002

Cited by 7 publications

(6 citation statements)

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“…Totani et al (1975) and Aoyama et al (1985) have reported that riboflavin had little antioxidant effect, but Ohama and Yagi (1969) and Terada (1975) have reported that riboflavin tetrabutyrate and riboflavin tetranicotinate do have antioxidant effects, which they attributed to the riboflavin portions. In an emulsion, riboflavin tetrabutyrate was strongly antioxidant; it also had a synergistic effect with tocopherol (Toyosaki et al, 1987a). In addition, our experiment here showed that riboflavin had an antioxidant effect on the autoxidation of methyl linoleate.…”

Section: Resultssupporting

confidence: 54%

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Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin

Toyosaki

Mineshita

1988

Journal of Food Science

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Assay of antioxidizing actionWe studied the antioxidant effects of protein-bound riboflavin and free riboflavin using methyl linoleate in a water system in the dark. The protein-bound riboflavin inhibited the formation of hydroperoxides. After exposure to light, the protein lost its antioxidant effect, which suggested that it was not the protein-bound riboflavin but the riboflavin itself that had the antioxidant effect. These results showed that riboflavin inhibited the formation of hydroperoxides, which suggested that it did have an antioxidant effect.

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Section: Resultssupporting

confidence: 54%

“…Riboflavin tetrabutyrate in the form of an emulsion has antioxidant effects (Toyosaki et al, 1987a). A milk serum fraction separated from raw cow milk by gel filtration, which may be a protein-bound riboflavin, is strongly antioxidant in vitro (Toyosaki et al, 1987b).…”

Section: Tlc Of Samplesmentioning

confidence: 99%

Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin

Toyosaki

Mineshita

1988

Journal of Food Science

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“…Indeed, vitamin C has been previously shown to efficiently deoxygenate graphene oxide in aqueous and organic dispersion [22]. In the present work, other hydrosoluble vitamins, namely vitamin B 6 (in two forms: pyridoxine and pyridoxamine dihydrochloride) [40,41] and vitamin B 2 [(-)riboflavin [42] and riboflavin 5'-monophosphate salt hydrate, the latter being a more soluble version of the former] were assayed. Also, the organic acids citric acid, fumaric acid, L-malic acid, and L-tartaric acid, all of which possess known antioxidant activity [43], were tested.…”

Section: Reduction Of Graphene Oxide With Biomoleculesmentioning

confidence: 97%

Identifying efficient natural bioreductants for the preparation of graphene and graphene-metal nanoparticle hybrids with enhanced catalytic activity from graphite oxide

Fernández-Merino

Villar–Rodil

Paredes

et al. 2013

Carbon

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The implementation of green approaches towards the preparation of graphene and graphene-based materials with enhanced functionality from graphite oxide has been relatively little explored. Particularly, the use of bioreductants and the testing of their relative efficacies is an incipient area of research. Here, a pool of 20 environmentally friendly, natural antioxidants has been tested for their ability to reduce graphene oxide. These antioxidants were mostly vitamins, amino acids and organic acids. By establishing a protocol to systematically compare and optimize their performance, several new efficient bioreductants of graphene oxide have been identified, namely, pyridoxine and pyridoxamine (vitamin B 6), riboflavin (vitamin B 2), as well as the amino acids arginine, histidine and tryptophan. These biomolecules were used to prepare reduced graphene oxide-silver nanoparticle hybrids that displayed colloidal stability in water in the absence of additional dispersants. Particularly, hybrids prepared with pyridoxamine exhibited a combination of long-term colloidal stability and exceptionally

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“…This indicates that these proteins are involved in the photolysis of riboflavin in milk. 126 The same degradation products were formed in both the model systems and the milk. 127 Analysis by GC-MS identified lumichrome as the major product of riboflavin photolysis in skimmed milk exposed to sunlight.…”

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confidence: 75%

Food Packaging and Preservation

1994

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Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page.The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 93-74917^Printed on acid-free text paper, manufactured in accordance with ANSI/ NISO Z39.48-1992 (Permanence of Paper) ForewordThis book includes papers presented at a symposium on Food Packaging Interactions and Packaging Disposability, held at the International Food Technology Exposition and Conference, 15-18 November 1992, Den Haag, The Netherlands, as well as several additional contributions. Plastics are important agents for packaging foods and their use is expected to increase because: (1) they are convenient and cost-effective; (2) new or improved types are continually being developed; (3) new information regarding package/food and package/environment interactions is rapidly accruing; and (4) the problems of recycling, reuse and disposability are being addressed. With the exception of the first item, these important matters are dealt with in this book.Several chapters relate to permeability characteristics of plastic packaging materials. Specific matters addressed are the relationship between selective diffusion properties of packaging materials and shelf-life, methods of measuring oxygen and carbon dioxide permeability of films and the relationship between light-transmitting properties of packaging materials and oxidation of dairy products.Attention is also given to using plastic packaging materials to aid in establishing modified atmosphere conditions for cheese, fruits and vegetables; the purpose being to achieve increased shelf-lives of food products at refrigerated temperatures.Two types of interactions between plastic packaging materials and food are considered: (1) that involving food flavors; and (2) that involving migration of packaging constituents into food.Also considered in detail is the influence of packaging materials on the response of foods to microwave heating, to ionizing radiation and to spatial mapping of water and fat molecules by nuclear magnetic resonance.Finally, recycling, reuse and disposability of plastic packaging materials are cov...

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Antioxidant effect of riboflavin in aqueous solution

Abstract: Wurzenberger, M.; Gorsch, W. Enzymic oxidation of linolenic acid to l,Z-5-octadien-3-ol, Z-2-Z-5-octadien-l-ol and 10-oxo-E-8decenoic acid by a protein fraction from mushroom. (Psalliota bis pora). Lipids 1986, 21, 261-266.

Cited by 7 publications

References 11 publications

Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin

Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin

Identifying efficient natural bioreductants for the preparation of graphene and graphene-metal nanoparticle hybrids with enhanced catalytic activity from graphite oxide

Food Packaging and Preservation

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