Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance Spectroscopy

Bradley, Dondeena G.; Lee, H.O.; Min, David B.

doi:10.1111/j.1365-2621.2003.tb05700.x

Cited by 28 publications

(21 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The chemical mechanism for the formation of 2-pentylfuran from linoleic acid by singlet oxygen is shown in Figure 9. Singlet oxygen is formed by riboflavin that is in soymilk (Bradley and Min 2003). The identified 2-heptenal in Table 2 is also formed by singlet oxygen from linoleic acid (Lee and others 2003).…”

Section: Identification Of Soymilk Volatile Compounds Bymentioning

confidence: 99%

Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

Min

Yoo

et al. 2005

Journal of Food Science

View full text Add to dashboard Cite

: The volatile compounds of soymilk prepared from 5 soybean varieties grown in 2 locations were isolated and separated by a dynamic headspace analyzer and capillary gas chromatography. The coefficient of variation for the quantitative analysis of volatile compounds of soymilk by dynamic headspace analysis was less than 3.0%. Soybean varieties and growing locations had significant effects on the volatile compounds of the batches of soymilk at α= 0.05. The higher the soybean protein, the higher was the volatile compounds of soymilk. Correlation coefficient between the protein content and the volatile compounds of the milk was 0.99. Thirty‐eight volatile compounds of soymilk were identified by a combination of mass spectrometry and gas chromatographic retention times of standard compounds. Most of the identified compounds were formed by the lipid oxidation of soymilk. However, 2‐pentylfuran, dimethyl disulfide, and dimethyl sulfide were formed by singlet oxygen. The beany or green flavor that makes the soymilk unpleasant or unacceptable to Westerners may be due to 2‐pentylfuran, which is formed from linoleic acid by singlet oxygen. The beany flavor can be eliminated by processing the soymilk with a minimum exposure to light and air.

show abstract

Section: Identification Of Soymilk Volatile Compounds Bymentioning

confidence: 99%

Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

Min

Yoo

et al. 2005

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Riboflavin plays important roles in the formation of light‐induced off‐flavor in dairy products through free radical generation (type I pathway) and/or singlet oxygen oxidation (type II pathway) (Edwards and Silva 2001; Boff and Min 2002). The presence of singlet oxygen in the milk stored under light was confirmed by electron spin resonance spectroscopy (Bradley and Min 2003). King and Min (1998) reported that singlet oxygen can oxidize vitamin D 2 in the light‐exposed milk with added riboflavin.…”

Section: Introductionmentioning

confidence: 99%

Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

Lee¹,

Min²

2009

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Effects of fluorescent light, riboflavin, ascorbic acid, sodium azide, and butylated hydroxyanisole (BHA) on the volatiles in milk at 4 degrees C were determined using a combination of headspace-solid phase microextraction (HS-SPME), gas chromatography (GC), and mass spectrometry (MS). Pentanal, hexanal, heptanal, and dimethyl disulfide were formed only in the milk stored under light and increased significantly as the duration of light exposure increased from 0 to 8 h and the concentration of added riboflavin increased from 5 to 50 ppm (P < 0.05). As fat content in milk increased, peak areas of pentanal, hexanal, and heptanal increased significantly (P < 0.05) while those of dimethyl disulfide did not change significantly (P > 0.05). Sodium azide prevented the formation of dimethyl disulfide in milk, implying that dimethyl disulfide can be formed through singlet oxygen oxidation (type II pathway). Addition of ascorbic acid and BHA reduced the formation of hexanal, heptanal, and dimethyl disulfide significantly (P < 0.05). Generation mechanisms of pentanal seem to be different from those of hexanal and heptanal in milk. Both singlet oxygen oxidation (type II pathway) and free radicals (type I pathway) play important roles in the formation of light-induced volatiles in milk.

show abstract

“…Light induced oxidation is one of the main factors limiting shelf life of milk. Exposure to visible light leads to off-flavors related to oxidation of proteins and lipids due to excitation of photosensitizers among which riboflavin has been recognized to play a major role (Bradley, Lee and Min, 2003). Riboflavin and beta-carotene are the two most prominent light absorbers in milk.…”

Section: Introductionmentioning

confidence: 99%

“…chlorophylls act primarily as type II sensitizer with the generation of the highly reactive singlet oxygen as a result (Foote, 1968). Singlet oxygen has also been detected after riboflavin induced photooxidation in skim milk (Bradley, 2003), indicating that Type I and II photoreactions are competing with each other.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the action spectrum for photooxidation in full fat bovine milk

2015

View full text Add to dashboard Cite

The action spectrum for photooxidation in full fat bovine milk was measured. Samples of milk with air or argon in headspace were exposed to narrow wavelength bands of light in the range 400-700 nm. Photooxidation in terms of off-flavors was measured by a sensory panel, volatile compounds by headspace solid phase micro extraction (SPME-GC-MS), and photobleaching of photosensitizers in milk (riboflavin, protoporphyrin IX and a chlorophyllic compound) by front face fluorescence spectroscopy. The action spectrum deviated significantly from the absorption spectrum of milk. Significant oxidation was induced by wavelengths around 400 nm and 500-650 nm in milk with air in headspace. Argon in headspace gave significant oxidation also at 700 nm. It is suggested that protoporphyrin IX and chlorophyll are responsible for oxidation induced by wavelengths >500 nm, and that also riboflavin is contributing from 400 to 500 nm.

show abstract

Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance Spectroscopy

Cited by 28 publications

References 19 publications

Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

Assessment of the action spectrum for photooxidation in full fat bovine milk

Contact Info

Product

Resources

About