Retinyl Palmitate Isomers in Skim Milk During Light Storage as Affected by Ascorbic Acid

Jung, Mun Yhung; Lee, Kap Ho; Kim, S.Y.

doi:10.1111/j.1365-2621.1998.tb15793.x

Cited by 19 publications

(5 citation statements)

References 19 publications

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“…Not only was there a significant decrease in the proportion of fully bioactive all‐trans retinol palmitate during light exposure, the 11‐cis isomer, with inferior bioactivity (34%), was produced preferentially over the more bioactive (73%) 13‐cis isomer. This result confirms reports by Jung et al (1998) and Chen et al (1996) that the formation of isomers other than 13‐cis (all of which have lower bioactivity) predominates under conditions of light‐exposed storage while 13‐cis isomer formation is favored in the dark. As noted by Panfili et al (2008), there is some error inherent in the interpretation of vitamin A degradation when not all isomers are measured; however, this observation does not change the practical significance of all‐trans retinol palmitate being degraded in light‐exposed storage.…”

Section: Discussionsupporting

confidence: 92%

“…Given the degradative trends observed in light‐exposed refrigerated storage for at least some of the vitamins measured, strategies for reducing nutrient loss are of interest if micronutrient‐fortified soymilk must be exposed to light in storage or during consumer display. Work by Jung et al (1998) and Kim et al (2000) suggests that fortification with vitamin C and/or an array of other vitamins is protective against vitamin A isomerization. However, this strategy is already inherent in our fortification setting due to the comprehensive nature of the micronutrient premix.…”

Section: Discussionmentioning

confidence: 99%

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Effect of process parameters on vitamins and sensory acceptability in micronutrient‐fortified soymilk prepared by small‐scale batch processing

Hardy

Pike

Taylor

et al. 2022

Food Science & Nutrition

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Effects of holding time before cooling, cooling method, and light or dark refrigerated storage on the stability of vitamin A, vitamin C, thiamine, riboflavin, and folate were investigated in fortified and unfortified soymilk. Vitamin C loss (6%) and mild vitamin A isomerization occurred when soymilk was held hot after fortification. Cooling bottled soymilk at ambient temperature or in an ice-water bath did not affect any vitamins. Loss of riboflavin (18%) and vitamin A isomerization occurred during 12 days of light-exposed refrigerated storage, in contrast to no vitamin degradation during dark refrigerated storage. A sensory panel of youth and children indicated no significant preferences between fortified and unfortified soymilk except for color, where the lighter-colored unfortified soymilk was preferred. Acceptable vitamin stability and sensory characteristics can be achieved in fortified soymilk produced in small-scale batch processes with appropriate management of production and storage conditions.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Effect of process parameters on vitamins and sensory acceptability in micronutrient‐fortified soymilk prepared by small‐scale batch processing

Hardy

Pike

Taylor

et al. 2022

Food Science & Nutrition

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“…Polyunsaturated lipids, amino acids, proteins, vitamins (ascorbic acid, riboflavins, retinyl palmitate, ergosterol, carotenoids, tocopherols), cholesterol, limonene, isoflavone, and conjugated terpenes in various types of foods are extremely susceptible to photooxidation, especially in the presence of photosensitizers (Jung and others 1998a, 1998b; King and Min 1998, 2002; Kim and others 2001, 2003a,b; Yang and others 2007; Lee and Choe 2008; Liu and Yang 2008). Oxidation in food matrices induces nutrient losses, color fading, off‐flavor formation, and production of toxic compounds, and deterioration of food quality.…”

Section: Introductionmentioning

confidence: 99%

Direct Spectroscopic Observation of Singlet Oxygen Quenching and Kinetic Studies of Physical and Chemical Singlet Oxygen Quenching Rate Constants of Synthetic Antioxidants (BHA, BHT, and TBHQ) in Methanol

Lee¹,

Jung²

2010

Journal of Food Science

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Singlet oxygen quenching by synthetic antioxidants (BHA, BHT, and TBHQ) was directly observed by spectroscopic monitoring of luminescence at 1268 nm. The luminescence data showed unambiguous evidence of singlet oxygen quenching by synthetic phenolic antioxidants with the highest activity for TBHQ, followed by BHA and BHT. The protective activities of these synthetic antioxidants on alpha-terpinene oxidation with chemically-induced singlet oxygen under dark further confirmed their singlet oxygen quenching abilities. Total singlet oxygen quenching rate constants (k(r) + k(q)) of BHA, BHT, and TBHQ were determined in a system containing alpha-terpinene (as a singlet oxygen trap) and methylene blue (as a sensitizer) during light irradiation, and the values were 5.14 x 10(7), 3.41 x 10(6), and 1.99 x 10(8) M(-1)s(-1), respectively. After the k(r) value of alpha-terpinene was first determined, the k(r) values of the synthetic antioxidants were calculated by measuring their relative reaction rates with singlet oxygen to that of alpha-terpinene under the identical conditions. The k(r) values of the BHA, BHT, and TBHQ were 3.90 x 10(5), 1.23 x 10(5), and 2.93 x 10(6), M(-1)s(-1). The percent partition of chemical quenching over total singlet oxygen quenching (k(r) x 100)/(k(r) + k(q)) for BHA, BHT, and TBHQ were 0.76%, 3.61%, and 1.47%, respectively. The results showed that the synthetic antioxidants quench singlet oxygen almost exclusively through the mechanism of physical quenching. This represents the first report on the singlet oxygen quenching mechanism of these synthetic antioxidants. Practical Application: The synthetic antioxidants, especially TBHQ, have been found to have a strong singlet oxygen quenching ability. This article also clearly showed that singlet oxygen quenching by synthetic antioxidants was mainly by the physical quenching mechanism. The results suggested that these synthetic antioxidants, especially TBHQ, could be used practically for the protection of the food components such as edible oils and vitamins against singlet oxygen induced oxidations without significant losses of antioxidant activity during storage under light.

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“…Oxidation in foods induces the loss of important nutrients, color degradation, off‐flavor, and toxic compound formation, and quality deterioration of the foods. Polyunsaturated lipids, amino acids, proteins, vitamins (ascorbic acid, riboflavins, retinyl palmitate, ergosterol, carotenoids, tocopherols), cholesterol, limonene, isoflavone, and conjugated terpenes in various types of foods are extremely susceptible to photooxidation, especially in the presence of photosensitizers (Jung and others 1998a, 1998b; King and Min 1998, 2002; Kim and others 2001, 2003a, 2003b; Yang and others 2007; Lee and Choe 2008; Liu and Yang 2008). Photooxidation occurs through Type I or II reaction pathway.…”

Section: Introductionmentioning

confidence: 99%

Kinetic Study of the Quenching Reaction of Singlet Oxygen by Common Synthetic Antioxidants (tert‐Butylhydroxyanisol, tert‐di‐Butylhydroxytoluene, and tert‐Butylhydroquinone) as Compared with α‐Tocopherol

Kim

Lee

Choi

et al. 2009

Journal of Food Science

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Effects of synthetic phenolic antioxidants (BHA, BHT, and TBHQ) on the methylene blue (MB) sensitized photooxidation of linoleic acid as compared with that of alpha-tocopherol have been studied. Their antioxidative mechanism was studied by both ESR spectroscopy in a 2,2,6,6-tetramethylpiperidone (TMPD)-methylene blue (MB) system and spectroscopic analysis of rubrene oxidation induced by a chemical source of singlet oxygen. Total singlet oxygen quenching rate constants (k(ox-Q)+k(q)) were determined using a steady state kinetic equation. TBHQ showed the strongest protective activity against the MB sensitized photooxidation of linoleic acid, followed by BHA and BHT. TBHQ (1 x 10(-3) M) exhibited 86.5% and 71.4% inhibition of peroxide and conjugated diene formations, respectively, in linoleic acid photooxidation after 60-min light illumination. The protective activity of TBHQ against the photosensitized oxidation of linoleic acid was almost comparable to that of alpha-tocopherol. The data obtained from ESR and rubrene oxidation studies clearly showed the strong singlet oxygen quenching ability of TBHQ. The k(ox-Q)+k(q) of BHA, BHT, and TBHQ were determined to be 3.37 x 10(7), 4.26 x 10(6), and 1.67 x 10(8) M(-1) s(-1), respectively. The k(ox-Q)+k(q) of TBHQ was within the same order of magnitude of that of alpha-tocopherol, a known efficient singlet oxygen quencher. There was a high negative correlation (r(2) = -0.991) between log (k(ox-Q)+k(q)) and reported oxidation potentials for the synthetic antioxidants, indicating their charge-transfer mechanism for singlet oxygen quenching. This is the 1st report on the kinetic study on k(ox-Q)+k(q) of TBHQ in methanol as compared with other commonly used commercial synthetic antioxidants and alpha-tocopherol.

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Retinyl Palmitate Isomers in Skim Milk During Light Storage as Affected by Ascorbic Acid

Cited by 19 publications

References 19 publications

Effect of process parameters on vitamins and sensory acceptability in micronutrient‐fortified soymilk prepared by small‐scale batch processing

Effect of process parameters on vitamins and sensory acceptability in micronutrient‐fortified soymilk prepared by small‐scale batch processing

Direct Spectroscopic Observation of Singlet Oxygen Quenching and Kinetic Studies of Physical and Chemical Singlet Oxygen Quenching Rate Constants of Synthetic Antioxidants (BHA, BHT, and TBHQ) in Methanol

Kinetic Study of the Quenching Reaction of Singlet Oxygen by Common Synthetic Antioxidants (tert‐Butylhydroxyanisol, tert‐di‐Butylhydroxytoluene, and tert‐Butylhydroquinone) as Compared with α‐Tocopherol

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