Singlet Oxygen Quenching Activities of Various Fruit and Vegetable Juices and Protective Effects of Apple and Pear Juices against Hematolysis and Protein Oxidation Induced by Methylene Blue Photosensitization

Abstract

Effects of various fruit and vegetable juices on rubrene oxidation induced by a chemical source of singlet oxygen in a microemulsion system have been studied. The singlet oxygen quenching activities of fruit and vegetable juices were greatly different with different juices. The apple and pear juices exhibited the highest antioxidative activity among the tested juices in singlet oxygen–induced rubrene oxidation, showing 56.69% and 59.34% inhibition, respectively. The grape, kumquat, red cabbage, and spinach juices also showed relatively strong antioxidative activity against singlet oxygen–induced rubrene oxidation. Lemon juice showed the least activity, resulting in 0.63% inhibition of rubrene oxidation. The singlet oxygen quenching activities of 1 mL of apple and pear juices were equivalent to 33.97 and 34.64 mg ascorbate, respectively. Singlet oxygen quenching activities of juices had very low correlation with both ABTS radical scavenging activity (R2= 0.11) and total phenolic contents (R2 < 0.1). However, a high correlation (R2= 0.66) was found between the ABTS radical scavenging activities and total phenolic contents of juices. The apple and pear juices also significantly inhibited both erythrocyte lysis and protein oxidation induced by fluorescence light illumination in the presence of methylene blue. Electron spin resonance (ESR) spectroscopy data showed that the protective activities of these juices against biological damages induced by photodynamic ways were, to at least some extent, due to their singlet oxygen quenching abilities. This represents first report on the singlet oxygen quenching activities of the apple and pear juices, and their protective activities against photodynamically induced biological damages.

Antioxidant activity and peroxidase inhibition of Amazonian plants extracts traditionally used as anti-inflammatory

“…For this reason, the assay involving rubrene is useful for the characterization of 1 Δ g O 2 scavenging action in the extracts tested [14]. The test has been used for the study of photoprotective and 1 ΔO 2 scavenging actions of substances isolated from fruit and other parts of plants, as well as fruit and vegetable juices [14, 22, 24]. The rubrene method did not provide good results in the present study.…”

Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review

“…The primary mode of action of carotenoids as antioxidant is quenching of singlet oxygen; they can also prevent the formation of this very reactive type of oxygen by quenching excited sensitizers (Beutner et al, 2001;Krinsky, 1989). As would be expected, singlet oxygen quenching activities of fruit and vegetable juices had been shown to have very low correlation with both ABTS radical scavenging (R 2 = 0.11) and total phenolic contents (R 2 < 0.1), although a high correlation (R 2 = 0.66) was found between ABTS radical scavenging and total phenolic contents of the juices (Oh et al, 2006).…”

Singlet Oxygen Quenching Effects of Phosphatidylcholine in Emulsion Containing Sunflower Oil

“…A microemulsion consisting of methylene chloride, n‐butanol, and SDS with PC and TSSO was prepared according to the method of Oh and others (2006). Singlet oxygen was produced with hydrogen peroxide in the presence of sodium molybdate, and its formation was checked with rubrene, a singlet oxygen quencher.…”