NDLI: Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light.

Please wait, while we are loading the content...

Simultaneous analysis of N(Îµ) -(carboxymethyl)Lysine and N(Îµ) -(carboxyethyl)lysine in foods by ultra-performance liquid chromatography-mass spectrometry with derivatization by 9-fluorenylmethyl chloroformate.

Predictive response surface model for heat-induced rheological changes and aggregation of whey protein concentrate.

Acid diffusion into rice boluses is influenced by rice type, variety, and presence of -amylase.

Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light.

Discrimination between Bacillus and Alicyclobacillus isolates in apple juice by Fourier transform infrared spectroscopy and multivariate analysis.

Changes of quality in the fruits of Prunus mume during deacidification by fermentation with Lactobacillus fermentium.

Microbiological and physicochemical analysis of pumpkin juice fermentation by the basidiomycetous fungus Ganoderma lucidum.

Determination of trans- and cis-urocanic acid in relation to histamine, putrescine, and cadaverine contents in tuna (Auxis Thazard) at different storage temperatures.

Identification of Nanoscale Ingredients in Commercial Food Products and their Induction of Mitochondrially Mediated Cytotoxic Effects on Human Mesenchymal Stem Cells

Surface properties of heat-induced soluble soy protein aggregates of different molecular masses.

Effects of ultraviolet light (UV-C) and heat treatment on the quality of fresh-cut Chokanan mango and Josephine pineapple.

Effect of short ageing on lees on the mannoprotein content, aromatic profile, and sensorial character of white wines.

Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.

Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.

Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts.

Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages.

Direct and simultaneous quantification of tannin mean degree of polymerization and percentage of galloylation in grape seeds using diffuse reflectance fourier transform-infrared spectroscopy.

Evaluation of maillard reaction variables and their effect on heterocyclic amine formation in chemical model systems.

Identification of the geographical origins of pomelos using multielement fingerprinting.

Isolation and identification of phenolic antioxidants in black rice bran.

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.

Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying.

Effect of ohmic heating of soymilk on urease inactivation and kinetic analysis in holding time.

Detection and quantification of 4(5)-methylimidazole in cooked meat.

Oxidation-Initiated Myosin Subfragment Cross-Linking and Structural Instability Differences between White and Red Muscle Fiber Types

Method to measure the force to pull and to break pin bones of fish.

Adhesion, cohesion, and friction estimated from combining cutting and peeling test results for thin noodle sheets.

Standing gold nanorod arrays as reproducible SERS substrates for measurement of pesticides in apple juice and vegetables.

Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

Questionnaire design: carry-over effects of overall acceptance question placement and pre-evaluation instructions on overall acceptance scores in central location tests.

A comparative study of the characteristics of French fries produced by deep fat frying and air frying.

A natural opportunity.

Industrial applications of selected JFS articles.

Year: 2015 Volume: 80 Issue: 1

Year: 2015 Volume: 80 Issue: Supplementary 1

Year: 2014 Volume: 79

Year: 2013 Volume: 78

Year: 2012 Volume: 77

Year: 2011 Volume: 76

Year: 2010 Volume: 75

Year: 2009 Volume: 74

Year: 2008 Volume: 73

Year: 2007 Volume: 72

Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Bianchi, Laurie M. Duncan, Susan E. Webster, Janet B. Neilson, Andrew P. O'Keefe, Sean F.
Description	Country affiliation: United States Author Affiliation: Bianchi LM ( Dept. of Human Nutrition, Foods and Exercise, 338 Wallace Hall, Virginia Polytechnic Inst. and State Univ, Blacksburg, VA, 24061, U.S.A.)
Abstract	Photosensitizers in foods and beverages are important considerations when selecting packaging materials. Chlorophyll is found at low concentrations in many food products. The objective of this study was to determine the photosensitizing effect of chlorophyll on soybean oil (SO) using broad-spectrum light and 3 visible wavelength regions of light. SO with added chlorophyll (0, 1, or 2 µg chlorophyll added/mL SO) was exposed to 5 light conditions, using a photochemical reactor (10 °C; 4 h). Light treatments included broad-spectrum (BS; no filter; 157.6 ± 4.7 mW intensity), 430 nm (10 nm; 1.8 ± 0.7 mW), and 660 nm (10 nm; 0.332 ± 0.05 mW) wavelengths compared to a no-light control. Chlorophyll a (but not b) absorbs light in the selected visible wavelength regions. Chlorophyll degradation was evaluated. Oxidative changes in SO were assessed by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) assay, which measures malondialdehyde (MDA). Chlorophyll was completely degraded at BS and 430 nm conditions and degraded to 36% of original concentration at 660 nm wavelength. PV and MDA concentration significantly increased with chlorophyll addition (1 µg/mL) at BS and 430 nm wavelengths compared to no-light control. Lower light intensity at 660 nm initiated oxidation reactions as measured by PV, but not significantly. There were differences in PV (BS, 430 nm) and TBARS (BS) between the no-light and light-exposed SO without chlorophyll added. There was very little effect at 450 nm. This study suggests that broad-spectrum light and at least light wavelengths at or near 430 nm and 660 nm excite chlorophyll, resulting in initiation of oxidation reactions. Packaging material selection for foods and beverages should consider blocking excitation wavelengths of photosensitizing molecules, including chlorophyll, to protect product quality.
File Format	HTM / HTML
ISSN	00221147
Issue Number	2
Volume Number	80
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2015-02-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Chlorophyll Radiation Effects Food Packaging Light Soybean Oil Metabolism Oxidation-reduction Photosensitizing Agents Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Porphycene-mediated photooxidation of benzylamines by visible light.

Effects of photooxidation on membrane integrity in Salix nigra seeds.

Effects of monoacylglycerols on the oil oxidation of acidic water/perilla oil emulsion under light in the presence of chlorophyll

Effect of light and sweeteners on color in an amaretto-type liqueur.

Selective oxidation with nanoporous silica supported sensitizers: an environment friendly process using air and visible light.

Functional inactivation of lymphocytes by methylene blue with visible light.

Tryptophan oxidation photosensitized by pterin.

Anion exchange nanofiber materials activated by daylight with a dual antibacterial effect.

Simultaneous chemical and photochemical protein crosslinking induced by irradiation of eye lens proteins in the presence of ascorbate: the photosensitizing role of an UVA-visible-absorbing decomposition product of vitamin C.

Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light.

Similar Documents

Porphycene-mediated photooxidation of benzylamines by visible light.

Effects of photooxidation on membrane integrity in Salix nigra seeds.

Effects of monoacylglycerols on the oil oxidation of acidic water/perilla oil emulsion under light in the presence of chlorophyll

Effect of light and sweeteners on color in an amaretto-type liqueur.

Selective oxidation with nanoporous silica supported sensitizers: an environment friendly process using air and visible light.

Functional inactivation of lymphocytes by methylene blue with visible light.

Tryptophan oxidation photosensitized by pterin.

Anion exchange nanofiber materials activated by daylight with a dual antibacterial effect.

Simultaneous chemical and photochemical protein crosslinking induced by irradiation of eye lens proteins in the presence of ascorbate: the photosensitizing role of an UVA-visible-absorbing decomposition product of vitamin C.

Contribution of chlorophyll to photooxidation of soybean oil at specific visible wavelengths of light.