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http://dx.doi.org/10.9721/KJFST.2022.54.3.272

The effects of dietary photosensitizers on auto-oxidation of gallic and tannic acids  

Lee, Eunbin (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Lee, Hyowon (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Hong, Jungil (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.54, no.3, 2022 , pp. 272-279 More about this Journal
Abstract
Polyphenols are chemically unstable, and their bioactivities are reduced through oxidation. Photosensitizers (PS) induce photo-oxidation in various food systems. In this study, effects of dietary PS such as riboflavin (Rb), erythrosin B (EB), and zinc protoporphyrin on the auto-oxidation of polyphenols, gallic acid (GA) and tannic acid (TA) were evaluated under a fluorescent light. The formation of oxidation products from GA and TA increased in a PS concentration- and irradiation time-dependent manner. In addition, Rb and EB induced significant reduction in the polyphenols contents and ABTS radical scavenging activity of GA and TA under light. PS significantly enhanced the amount of reactive oxygen species generated from GA and TA. Therefore, the interaction of polyphenols with PS under light results in acceleration of polyphenol oxidation. This phenomenon should be carefully considered during food processing and storage.
Keywords
polyphenol; gallic acid; tannic acid; auto-oxidation; photosensitizer; reactive oxygen species;
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Times Cited By KSCI : 3  (Citation Analysis)
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