Comparative Study of Singlet-Oxygen Quenching Capacity between Free Lutein and Zeaxanthin in vitro

doi:10.7506/spkx1002-6630-201407016

Abstract

Abstract:

This study aimed to compare the abilities of free zeaxanthin and lutein to quench singlet oxygen in vitro. Luteinand zeaxanthin esters were extracted from marigold flowers and wolfberry fruits, respectively. After being saponified andpurified, free lutein and zeaxanthin fractions were obtained from the two extracts, respectively. The fractions were identifiedand quantified on C30-HPLC-PDA. A reaction between NaClO and H2O2 was then performed to produce singlet oxygen.The singlet oxygen quenching rates of free lutein and zeaxanthin fractions were determined, respectively, on an ultra-weakluminescience analyzer. Data from ultra-weak luminescience analysis suggested that both lutein and zeaxanthin fractionswere capable of reducing the amount of singlet oxygen produced and the maximum number of photons generated from thereaction. A minimum amount of 0.005－0.05 g/L that resulted in more than 50% reduction of maximum photon number wasobserved with both fractions and their abilities to quench singlet oxygen were similar.

Key words: zeaxanthin, lutein, ultra-weak luminescience analysis, singlet oxygen, free radical, quenching

ZHAI Yan-li, HUI Bo-di*, GONG Ping, YANG Bo-yuan. Comparative Study of Singlet-Oxygen Quenching Capacity between Free Lutein and Zeaxanthin in vitro[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407016.

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Comparative Study of Singlet-Oxygen Quenching Capacity between Free Lutein and Zeaxanthin in vitro

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