Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD & C Red Nr 3

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Yang, Tsung Shi ^a   Min, David B ^b  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Ascorbic acid; FD C Red Nr 3; Kinetics; PH effect; Singlet oxygen

Indexed keywords

ASCORBIC ACID; ERYTHROSINE; FOOD DYE; FOOD PRESERVATIVE; OXYGEN; PHOTOSENSITIZING AGENT; SCAVENGER; SINGLET OXYGEN;

ALGORITHM; ARTICLE; CHEMISTRY; KINETICS; LIGHT; OSMOLARITY; OXIDATION REDUCTION REACTION; PH; RADIATION EXPOSURE; ULTRAVIOLET SPECTROPHOTOMETRY; RADIATION RESPONSE;

ALGORITHMS; ASCORBIC ACID; ERYTHROSINE; FOOD COLORING AGENTS; FOOD PRESERVATIVES; FREE RADICAL SCAVENGERS; HYDROGEN-ION CONCENTRATION; KINETICS; LIGHT; OSMOLAR CONCENTRATION; OXIDATION-REDUCTION; OXYGEN; PHOTOSENSITIZING AGENTS; SINGLET OXYGEN; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 70449478688     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01364.x     Document Type: Article

References (25)

1. Blaug SM, Hajratwala B. 1972. Kinetics of aerobic oxidation of ascorbic acid. J Pharm Sci 61 (4 556 562.
2. Burdurlu HS, Koca N, Karadeniz F. 2006. Degradation of vitamin C in citrus juice concentrates during storage. J Food Eng 74 (2 211 216.
3. Chan HWS, Levett G, Griffiths NM. 1977. Light-induced flavour deterioration. The effect of exposure to light of pork luncheon meat containing erythrosine. J Sci Food Agric 28 (4 339 344.
4. Chung MG, Kim JS, Shin HS. 1997. Effects of erythrosine on the cholesterol oxidative stability in an aqueous model system. Korean J Food Sci Technol 28 (4 197 202.
5. Edge R, Garvey MC, Truscott TG. 1997. The carotenoids as antioxidants: a review. J Photochem Photobiol B Biol 41 (3 189 200.
6. Ensminger AH, Ensminger ME, Konlande JE. 1994. Food and nutrition encyclopedia. 2nd ed. v2. Boca Raton, Fla. : CRC Press. 2247 p.
7. Foote CS. 1979. Quenching of singlet oxygen. In : Wasserman HH, Murray RW, editors. Singlet oxygen. New York : Academic Press. p 139 171.
8. Gorman AA, Rogers MJ. 1989. Singlet oxygen. In : Scaiano JC. Handbook of organic photochemistry. v2, Boca Raton, Fla. : CRC Press. 229 p.
9. Hughes DE. 1985. Irreversible reaction kinetics of the aerobic oxidation of ascorbic acid. Anal Chem 57 (2 555 558.
10. Jung MY, Kim SK, Kim SY. 1995. Riboflavin-sensitized photooxidation of ascorbic acid: kinetics and amino acid effects. Food Chem 53 (4 397 403.
11. Jung MY, Yoon SH, Lee HO, Min DB. 1998. Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavor in skim milk exposed to light. J Food Sci 63 (3 408 412.
12. Lee EC, Min DB. 1988. Quenching mechanism of β-carotene on the chlorophyll sensitized photooxidation of soybean oil. J Food Sci 53 (6 1894 1895.
13. Lee SH, Min DB. 1990. Effects, quenching mechanism and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil. J Agric Food Chem 38 (8 1630 1634.
14. Li TL, King JM, Min DB. 2000. Quenching mechanisms and kinetics of carotenoids in riboflavin photosensitized singlet oxygen oxidation of vitamin D2. J Food Biochem 24 (6 477 492.
15. Min DB, Boff JM. 2002. Chemistry and reaction of singlet oxygen in foods. Comp Rev Food Sci Food Safety 1 (2 58 72.
16. Parker SP. 1992. Encyclopedia of science and technology. 7th ed. v1. New York : McGraw-Hill. 706 p.
17. Rawls HR, VanSanten PJ. 1970. A possible role for singlet oxidation in the initiation of fatty acid autoxidation. J Am Oil Chem Soc 47 (4 121 125.
18. Rooney ML. 1983. Ascorbic acid as a photooxidation inhibitor. Photochem Photobiol 38 (5 619 621.
19. Rosenthal I. 1985. Photooxidation of foods. In : Frimer AA, editor. Singlet oxygen. v4. Boca Raton, Fla. : CRC Press. 145 p.
20. Sattar A, deMan JM, Alexander JC. 1977. Light-induced degradation of vitamin II. kinetic studies on ascorbic acid decomposition in solution. Can Inst Food Sci Technol 10 (1 65 8.
21. Tsumura F, Ohsako Y, Haraguchi Y, Kumagai H, Sakurai H, Ishii K. 1993. Rapid enzymatic assay for ascorbic acid in various foods using peroxidase. J Food Sci 58 (3 619 622.
22. Uddin MS, Hawlader MNA, Ding L, Mujumdar AS. 2002. Degradation of ascorbic acid in dried guava during storage. J Food Eng 51 (1 21 6.
23. Umehara T, Terao J, Matsushita S. 1980. Photosenstized oxidation of oils with food colors. J Agric Chem Soc Japan 53 (2 51 6.
24. Whang K, Peng IC. 1988. Electron paramagnetic resonance studies of the effectiveness of myoglobin and its derivaties as photosensitizers in singlet oxygen generation. J Food Sci 53 (6 1863 5, 1893.
25. Yang WT, Lee JH, Min DB. 2002. Quenching mechanisms and kinetics of α-tocopherol and β-carotene on the photosensitizing effect of synthetic food colorant FD&C Red Nr 3. J Food Sci 67 (2 507 510.