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Food & Nutrition Science

Development of singlet oxygen absorption capacity (SOAC) assay method. 4. Measurements of the SOAC values for vegetable and fruit extracts

Yuko IwasakiResearch & Development Division, Kagome Co. Ltd., Nasushiobara-shi, JapanCorrespondence[email protected] [email protected]

Shingo TakahashiResearch & Development Division, Kagome Co. Ltd., Nasushiobara-shi, Japan

Koichi AizawaResearch & Development Division, Kagome Co. Ltd., Nasushiobara-shi, Japan

Kazuo MukaiFaculty of Science, Department of Chemistry, Ehime University, Matsuyama, JapanCorrespondence[email protected]

Figures & data

Table 1. Contents of Seven Carotenoids in 23 Kinds of Vegetable and Fruit Extracts.

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Fig. 1. Measurement of the second-order rate constant (k_Q) for the reaction of pumpkin-1 extract with ¹O₂.

Notes: (A) Absorption spectrum of pumpkin-1 extract in ethanol/chloroform/D₂O. The concentration of pumpkin-1 extract is 5.34 g/L. (B) Change in absorbance of DPBF at 413 nm during the reaction of DPBF with ¹O₂ in the absence and presence of sample (α-tocopherol and pumpkin-1 extracts) in ethanol/chloroform/D₂O at 35 °C. [DPBF]_t=0 = 6.26 × 10⁻⁵ M and [EP]_t = 0 = 4.18 × 10⁻⁴ M. The values of [α-Toc]_t = 0 and [pumpkin-1]_t=0 are shown in panel B. (C) Change in absorbance of DPBF, where the correction of baseline due to pumpkin-1 extract was performed. (D) Plot of ln (absorbance) vs. t. (E) Plot of S_blank/S_pumpkin-1 vs. [pumpkin-1]. (F) Plot of / vs. [pumpkin-1].

Fig. 1. Measurement of the second-order rate constant (kQ) for the reaction of pumpkin-1 extract with 1O2.Notes: (A) Absorption spectrum of pumpkin-1 extract in ethanol/chloroform/D2O. The concentration of pumpkin-1 extract is 5.34 g/L. (B) Change in absorbance of DPBF at 413 nm during the reaction of DPBF with 1O2 in the absence and presence of sample (α-tocopherol and pumpkin-1 extracts) in ethanol/chloroform/D2O at 35 °C. [DPBF]t=0 = 6.26 × 10−5 M and [EP]t = 0 = 4.18 × 10−4 M. The values of [α-Toc]t = 0 and [pumpkin-1]t=0 are shown in panel B. (C) Change in absorbance of DPBF, where the correction of baseline due to pumpkin-1 extract was performed. (D) Plot of ln (absorbance) vs. t. (E) Plot of Sblank/Spumpkin-1 vs. [pumpkin-1]. (F) Plot of / vs. [pumpkin-1].

Table 2. Employed Concentrations, First-Order Decay Rates (S) and Half-Lives (t_1/2) of Blank (DPBF Only), α-Tocopherol, and Samples 1 – 4 ((A) Pumpkin-1, (B) Eggplant-2, and (C) Strawberry-1) and Relative SOAC Values in Ethanol/Chloroform/D₂O Solution.

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Table 3. (S) and (t_1/2) Values Observed for (A) 16 Vegetable and (B) 7 Fruit Extracts in Ethanol/Chloroform/D₂O Solution at 35.0^oC, Relative Rate Constants ( (S)/ (S)), Relative SOAC Values, (S) Values Calculated, and Ratio ((B)/(A)).

Display Table

Fig. 2. Measurement of the second-order rate constant (k_Q) for the reaction of Chinese leek-1 extract with ¹O₂.

Notes: (A) Absorption spectrum of Chinese leek-1 extract in ethanol/chloroform/D₂O. The concentration of Chinese leek-1 extract is 1.34 g/L. (B) Change in absorbance of DPBF at 413 nm during the reaction of DPBF with ¹O₂ in the absence and presence of sample (α-tocopherol and Chinese leek-1 extracts) in ethanol/chloroform/D₂O at 35 °C. [DPBF]_t=0 = 6.42 × 10⁻⁵ M and [EP]_t=0 = 4.33 × 10⁻⁴ M. The values of [α-Toc]_t=0 and [Chinese leek-1]_t=0 are shown in panel B. (C) Change in absorbance of DPBF, where the correction of baseline due to Chinese leek-1 extract was performed. (D) Plot of ln (absorbance) vs. t. (E) Plot of S_blank/S_{Chinese leek-1} vs. [Chinese leek-1]. (F) Plot of / vs. [Chinese leek-1].

Fig. 2. Measurement of the second-order rate constant (kQ) for the reaction of Chinese leek-1 extract with 1O2.Notes: (A) Absorption spectrum of Chinese leek-1 extract in ethanol/chloroform/D2O. The concentration of Chinese leek-1 extract is 1.34 g/L. (B) Change in absorbance of DPBF at 413 nm during the reaction of DPBF with 1O2 in the absence and presence of sample (α-tocopherol and Chinese leek-1 extracts) in ethanol/chloroform/D2O at 35 °C. [DPBF]t=0 = 6.42 × 10−5 M and [EP]t=0 = 4.33 × 10−4 M. The values of [α-Toc]t=0 and [Chinese leek-1]t=0 are shown in panel B. (C) Change in absorbance of DPBF, where the correction of baseline due to Chinese leek-1 extract was performed. (D) Plot of ln (absorbance) vs. t. (E) Plot of Sblank/SChinese leek-1 vs. [Chinese leek-1]. (F) Plot of / vs. [Chinese leek-1].

Fig. 3. Comparison of (A) the relative rate constants ( (S)/ (S)) and (B) the relative SOAC values for 16 vegetable and 7 fruit extracts in ethanol/chloroform/D₂O solution.

Fig. 3. Comparison of (A) the relative rate constants ( (S)/ (S)) and (B) the relative SOAC values for 16 vegetable and 7 fruit extracts in ethanol/chloroform/D2O solution.

short-legendScheme 1.

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Development of singlet oxygen absorption capacity (SOAC) assay method. 4. Measurements of the SOAC values for vegetable and fruit extracts

Table 1. Contents of Seven Carotenoids in 23 Kinds of Vegetable and Fruit Extracts.

Table 2. Employed Concentrations, First-Order Decay Rates (S) and Half-Lives (t_1/2) of Blank (DPBF Only), α-Tocopherol, and Samples 1 – 4 ((A) Pumpkin-1, (B) Eggplant-2, and (C) Strawberry-1) and Relative SOAC Values in Ethanol/Chloroform/D₂O Solution.

Table 3. (S) and (t_1/2) Values Observed for (A) 16 Vegetable and (B) 7 Fruit Extracts in Ethanol/Chloroform/D₂O Solution at 35.0^oC, Relative Rate Constants ( (S)/ (S)), Relative SOAC Values, (S) Values Calculated, and Ratio ((B)/(A)).

972329_Supplemental_Material.docx

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Development of singlet oxygen absorption capacity (SOAC) assay method. 4. Measurements of the SOAC values for vegetable and fruit extracts

Figures & data

Table 1. Contents of Seven Carotenoids in 23 Kinds of Vegetable and Fruit Extracts.

Table 2. Employed Concentrations, First-Order Decay Rates (S) and Half-Lives (t1/2) of Blank (DPBF Only), α-Tocopherol, and Samples 1 – 4 ((A) Pumpkin-1, (B) Eggplant-2, and (C) Strawberry-1) and Relative SOAC Values in Ethanol/Chloroform/D2O Solution.

Table 3. (S) and (t1/2) Values Observed for (A) 16 Vegetable and (B) 7 Fruit Extracts in Ethanol/Chloroform/D2O Solution at 35.0oC, Relative Rate Constants ( (S)/ (S)), Relative SOAC Values, (S) Values Calculated, and Ratio ((B)/(A)).

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Table 2. Employed Concentrations, First-Order Decay Rates (S) and Half-Lives (t_1/2) of Blank (DPBF Only), α-Tocopherol, and Samples 1 – 4 ((A) Pumpkin-1, (B) Eggplant-2, and (C) Strawberry-1) and Relative SOAC Values in Ethanol/Chloroform/D₂O Solution.

Table 3. (S) and (t_1/2) Values Observed for (A) 16 Vegetable and (B) 7 Fruit Extracts in Ethanol/Chloroform/D₂O Solution at 35.0^oC, Relative Rate Constants ( (S)/ (S)), Relative SOAC Values, (S) Values Calculated, and Ratio ((B)/(A)).