Antiphoto-oxidative Activity of Sesamol in Methylene Blue- and Chlorophyll-Sensitized Photo-oxidation of Oil

Kim, Joo Yeon; Choi, Daeyoung; Jung, Mun Yhung

doi:10.1021/jf026056p

Cited by 46 publications

(26 citation statements)

References 28 publications

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“…The resulting W/O microemulsion containing rubrene and TSSO (3 mL) was placed in a quartz cell (1 × 1 × 4.3 cm; Hellma, Müllheim, Germany), and then 20 μL of 30% H 2 O 2 and PC (0, 250, or 1000 ppm) were added with shaking. Production of singlet oxygen in the microemulsion was indirectly checked with the rubrene oxidation by determining the absorbance at 529 nm (Nardello and others 1999; Kim and others 2003) with a UV‐visible spectrophotometer (HP8453; Hewlett Packard, Wilmington, Del., U.S.A.). Samples were prepared in duplicate.…”

Section: Methodsmentioning

confidence: 99%

Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil

Lee¹,

Choe²

2008

Journal of Food Science

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Effects of phosphatidylcholine (PC) on the oxidation of oil by singlet oxygen in a W/O microemulsion and an emulsion food model containing tocopherol-stripped sunflower oil (TSSO) have been studied. The W/O microemulsion consisted of methylene chloride, butanol, and sodium dodecyl sulfate with PC (0, 250, 1000 ppm) and TSSO (0, 3.3, 16.5, 33 mg/mL). Production of singlet oxygen in the microemulsion was done chemically with hydrogen peroxide in the presence of sodium molybdate, and indirectly evaluated by rubrene oxidation at A529. The emulsion food model consisted of TSSO, distilled water, and xanthan gum with addition of 250 ppm PC and 4 ppm chlorophyll b, and was placed at 25 degrees C under fluorescent lights (1700 lux) for 24 h. The oxidation of TSSO was determined by thin-layer chromatography and values of conjugated dienoic acid (CDA) and peroxides (POV). PC significantly decreased the oxidation of rubrene and TSSO in the W/O microemulsion, but its content was decreased to approximately one-half by a 20-min reaction, indicating its degradation. This clearly shows that PC acted as an antioxidant via chemical quenching of singlet oxygen in the W/O microemulsion. A possible synergism between PC and TSSO was observed in singlet oxygen quenching in the microemulsion. PC also significantly decreased the chlorophyll-photosensitized oxidation of TSSO in the emulsion food model, possibly by singlet oxygen quenching. This study clearly suggested that PC be used as an antioxidant to improve the lipid oxidative stability of an emulsion food containing chlorophyll under light.

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Section: Methodsmentioning

confidence: 99%

Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil

Lee¹,

Choe²

2008

Journal of Food Science

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“…Up to the present, kinetic studies related to antioxidants (Aliaga et al, 2003;Cevallos-Casals & Cisneros-Zevallos, 2003;Egashira et al, 2003;Goldstein et al, 2003;Kim et al, 2003;Latkar et al, 2003;Reddan et al, 2003;Udilova et al, 2003) were mostly associated only with the quenching ability of the specific component or some extract fraction of phytochemicals. In fact, the prognosis of any cancer therapeutics with antioxidants is still unclear if only by considering the quenching capability (Taubert et al, 2003;Zhao et al, 2003).…”

Section: Introductionmentioning

confidence: 89%

“…Most of their constituents possess antioxidative properties. More importantly, their specific polysaccharides or characteristic proteoglycans have been successfully applied to cancer treatment through stimulating or enhancing the immune activity of the patients (Mains, 1958;Kim et al, 2003;Mau et al, 2003). Recently, many other singlet oxygen scavengers as well as antioxidants are continuously under investigation (Lapenna et al, 2002;Egashira et al, 2003;Kim et al, 2003;Kuzkaya et al, 2003;Leonard et al, 2003;Mancuso et al, 2003;Matsuzaka et al, 2003;Nakanishi et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Modeling of thein vivokinetics of antioxidants delineates suitable parameters for selecting potential antioxidant adjuvants for cancer therapy

Yang

Chuang

Hsieh

et al. 2010

Pharmaceutical Biology

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“…The water‐in‐oil (W/O) microemulsion for rubrene oxidation was prepared according to the previously reported method (Nardello and others 1999; Kim and others 2003) with slight modification. The microemulsion was prepared at room temperature by adding 6 mL aqueous solution of 0.2 M Na 2 MoO 4 .H 2 O (290.4 mg in 6 mL of 0.15 M phosphate buffer solution (PBS) containing 1.0 mM EDTA, pH 7.4) drop wise to a magnetically stirred slurry of SDS (4.7 g), 1‐butanol (9.4 g), and methylene chloride (60 mL).…”

Section: Methodsmentioning

confidence: 99%

Singlet Oxygen Quenching Activities of Various Fruit and Vegetable Juices and Protective Effects of Apple and Pear Juices against Hematolysis and Protein Oxidation Induced by Methylene Blue Photosensitization

Oh¹,

Jang²,

Bock³

et al. 2006

Journal of Food Science

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Effects of various fruit and vegetable juices on rubrene oxidation induced by a chemical source of singlet oxygen in a microemulsion system have been studied. The singlet oxygen quenching activities of fruit and vegetable juices were greatly different with different juices. The apple and pear juices exhibited the highest antioxidative activity among the tested juices in singlet oxygen–induced rubrene oxidation, showing 56.69% and 59.34% inhibition, respectively. The grape, kumquat, red cabbage, and spinach juices also showed relatively strong antioxidative activity against singlet oxygen–induced rubrene oxidation. Lemon juice showed the least activity, resulting in 0.63% inhibition of rubrene oxidation. The singlet oxygen quenching activities of 1 mL of apple and pear juices were equivalent to 33.97 and 34.64 mg ascorbate, respectively. Singlet oxygen quenching activities of juices had very low correlation with both ABTS radical scavenging activity (R2= 0.11) and total phenolic contents (R2 < 0.1). However, a high correlation (R2= 0.66) was found between the ABTS radical scavenging activities and total phenolic contents of juices. The apple and pear juices also significantly inhibited both erythrocyte lysis and protein oxidation induced by fluorescence light illumination in the presence of methylene blue. Electron spin resonance (ESR) spectroscopy data showed that the protective activities of these juices against biological damages induced by photodynamic ways were, to at least some extent, due to their singlet oxygen quenching abilities. This represents first report on the singlet oxygen quenching activities of the apple and pear juices, and their protective activities against photodynamically induced biological damages.

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Antiphoto-oxidative Activity of Sesamol in Methylene Blue- and Chlorophyll-Sensitized Photo-oxidation of Oil

Cited by 46 publications

References 28 publications

Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil

Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil

Modeling of thein vivokinetics of antioxidants delineates suitable parameters for selecting potential antioxidant adjuvants for cancer therapy

Singlet Oxygen Quenching Activities of Various Fruit and Vegetable Juices and Protective Effects of Apple and Pear Juices against Hematolysis and Protein Oxidation Induced by Methylene Blue Photosensitization

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