Kinetic study of the quenching reaction of singlet oxygen by seven rice bran extracts in ethanol solution. Development of a singlet oxygen absorption capacity (SOAC) assay method

Kazuo Mukai, Eri Ishikawa, Takumi Abe, Aya Ouchi, Shin Ichi Nagaoka, Kazumasa Murata, Teruo Miyazawa, Kiyotaka Nakagawa

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Measurements of singlet oxygen (O2) quenching rates (kq (S)) and the relative singlet oxygen absorption capacity (SOAC) values were performed for seven rice bran extracts 1-7, which contained different concentrations of antioxidants (AOs) (such as α-, β-, γ-, and δ-tocopherols and-tocotrienols, three carotenoids (lutein, β-carotene, and zeaxan-thin), and γ-oryzanol), in ethanol at 35 °C using UV-vis spectrophotometry. The concentrations of four tocopherols and four tocotrienols, three carotenoids, and γ-oryzanol contained in the extracts were determined using HPLC-MS/MS, UV-HPLC, and UV-vis absorption spectroscopy, respectively. Furthermore, comparisons of kq (S) (Obsd.) values observed for the above extracts 1-7 with the sum of the product {Σ kA-O-iQ (S) [AO-i]} of the kA-O-iQ (S) values obtained for each AO-i and the concentration ([AO-i]) of AO-i contained in extracts 1-7 were performed. From the results, it has been ascertained that the SOAC method is applicable to general food extracts to evaluate their 1O2-quenching activity.

Original languageEnglish
Pages (from-to)2063-2072
Number of pages10
JournalBioscience, Biotechnology and Biochemistry
Volume79
Issue number12
DOIs
Publication statusPublished - 2015

Keywords

  • Antioxidant activity
  • Carotenoid
  • Reaction rate
  • Rice bran extract
  • Singlet oxygen

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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