1998 Fiscal Year Final Research Report Summary
Physiological Activities and Cooking Properties of Carotenoid Pigments in Gardeni
| Project/Area Number |
08680071
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
家政学
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| Research Institution | Fukuoka Women's College |
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Principal Investigator |
KON Masayo Fukuoka Women's College, Associate Professor, 食物栄養科, 助教授 (10046211)
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| Project Period (FY) |
1996 – 1998
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| Keywords | Gardenia / Crocetin / beta-Carotene / Carotenoids / Anti-oxidizability |
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| Research Abstract |
Carotenoid (0.0186 mu M) was dissolved in lml of 4 : l benzene-methanol, and this was added to lml of isopropanol containing 0.1888 mu M of photosensitizer dye, methylene blue. Singlet oxygen was generated by illumination with Schott light source at 10cm full power, aliquots taken at intervals and the pigment concentration determined spectrophotometrically, The relative reactivity of each carotenoid was estimated by measuring the percentage destruction of each pigment after 5 minutes. Lutein exhibited the greatest activity of the carotenoids investigated, and then lycopene, beta-carotene, crocetin, violaxanthin and neoxanthin showed anti-oxidative potential, in that order.
Carotenoid was dissolved in lml of chlorobenzene and the solution preincubated at 60ﾟC for 5 minutes. Carbon-centered organic free radicals were thermally generated by the addition of 250 mu I of azo-iso-butyronitrile (AIBN) in chlorobenzene, and the reaction followed spectrophotometrically by measuring the decreasein absorbance at the wavelength maximum of each carotenoid. The relative reactivity of each carotenoid with AIBN was estimated by measuring the percentage pigment destroyed after 5 minutes. Lycopene exhibited the greatest activity of the carotenoids investigated, and then beta -carotene, neoxanthin, crocetin, lutein and violaxanthin showed anti-oxidizability in that order.
From the above results, we can affirm that crocetin from gardenia, lycopene from tomatoes, beta-carotene, lutein, violaxanthin and neoxanthin from green leaves have anti-oxidizabilty.
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