ACTA BIOLOGICA CRACOVIENSIA

16 TH INTERNATIONAL SYMPOSIUM ON CAROTENOIDS
RAO AV, RAY MR, RAO LG. Lycopene. 2006. Advances in Food and
Nutrition Research 51: 99-164.
KOPEC RE, RIEDL KM et al. 2010. Identification and quantification of
apo-lycopenals in fruits, vegetables, and human plasma. Journal
of Agricultural and Food Chemistry 58: 3290-3296.
5.6.
Development of singlet oxygen absorption
capacity (SOAC) assay method and the
quenching activity of singlet oxygen by
carotenoids and vegetables
Shingo Takahashi1 , Yuko Iwasaki1 , Aya Ouchi2 ,
Koichi Aizawa 1 , Takahiro Inakuma1 , Shin-ichi Nagaoka2 ,
Junji Terao 3 , Kazuo Mukai2 1 Research Institute, Kagome Co., Ltd., 17 Nishitomiyama,
Nasushiobara, Tochigi, 329-2762, Japan,
Shingo_Takahashi@kagome.co.jp
2 Department of Chemistry, Faculty of Science, Ehime University,
2-5 Bunkyo-cho, Matsuyama, Ehime, 790-8577, Japan,
mukai-k@dpc.ehime-u.ac.jp
3 Department of Food Science, Graduate School of Nutrition and
Bioscience, The University of Tokushima, Tokushima, 770-8503,
Japan
Lipid peroxyl radical (LOO • ) and singlet oxygen ( 1 O 2 ) are two
well-known representative reactive oxygen species (ROS) generated
in biological systems. In recent years, the method to assess the
total oxygen radical absorption capacity (ORAC) of foods and
SESSION 5
plants has been developed. On the other hand, the method to
assess the 1 O 2 -quenching activity of foods and plants which
include carotenoids and phenolic antioxidants has not been
developed. In the present work, measurements of the quenching
rate of 1 O 2 (k Q ) for eight carotenoids were performed by using the
competition reaction method. The k Q values of carotenoids
obtained were 50-100 times greater than that of α-tocopherol
which was used as a standard compound. Furthermore, we
measured the k Q values of three kinds of carotenoid-rich vegetable
extracts and the concentrations of seven kinds of
carotenoids included in vegetable extracts, using a HPLC technique.
From the results, it has been clarified that the total
1 O2 -quenching activity for vegetable extracts may be explained as
Car-i
the sum of the product {∑ kQ [Car-i]i } of the rate constant
Car-i (kQ ) and the concentration ([Car (i)]) of carotenoids included
in vegetable extracts. Based on the results, a new assay method
that can quantify the singlet oxygen absorption capacity (SOAC) of
foods and plants including carotenoids and phenolic antioxidants
was proposed.
REFERENCES
OUCHI A, AIZAWA K, IWASAKI Y, INAKUMA T, TERAO J, NAGAOKA S, MUKAI K.
2010. Kinetic study of the quenching reaction of singlet oxygen by
carotenoids and food extracts in solution. Development of a singlet
oxygen absorption capacity (SOAC) assay method. J. Agric.
Food Chem. 58: 9967-9978.
AIZAWA K, IWASAKI Y, OUCHI A, INAKUMA T, NAGAOKA S, TERAO J, MUKAI K.
2011. Development of singlet oxygen absorption capacity (SOAC)
assay method. 2. Measurements of the SOAC values for
carotenoids and food extracts. J. Agric. Food Chem. 59: 3717-
3729.
80 ACTA BIOLOGICA CRACOVIENSIA Series Botanica