Abstract Title:

Electron spin resonance and luminescence spectroscopic observation and kinetic study of chemical and physical singlet oxygen quenching by resveratrol in methanol.

Abstract Source:

J Agric Food Chem. 2010 Nov 24;58(22):11888-95. Epub 2010 Nov 1. PMID: 21038912

Abstract Author(s):

Mun Yhung Jung, Dong Seong Choi

Article Affiliation:

College of Food Science, Woosuk University, Samrea-Up, Wanju-Kun, Jeonbuk Province 565-701, Republic of Korea. munjung@woosuk.ac.kr


Electron spin resonance (ESR) spectroscopy and near-infrared (NIR) fluorescence spectroscopy were performed to observe singlet oxygen quenching by resveratrol. Resveratrol greatly decreased the 2,2,6,6-Tetramethyl-4-piperidone-N-oxyl radical signal as determined by ESR spectroscopy. Resveratrol also efficiently decreased luminescence emission at 1268 nm as studied with a NIR spectrofluorometer, showing positive evidence of singlet oxygen quenching by resveratrol. The total singlet oxygen quenching rate constant (kr+kq) of resveratrol in methanol was determined to be 2.55×10(7) M(-1) s(-1). The singlet oxygen chemical quenching rate constant (kr) of resveratrol was calculated by measuring its reaction rate with singlet oxygen relative to that of α-terpinene in the same solution under light illumination. The kr value of resveratrol was 1.15×10(6) M(-1) s(-1). Thepercent partition of chemical quenching over total singlet oxygen quenching (kr×100)/(kr+kq) for resveratrol was 5.11%. The results showed that resveratrol quenches singlet oxygen almost exclusively through the mechanism of physical quenching. Resveratrol showed a protective activity similar to that of BHA on the methylene blue sensitized photooxidation of α-terpinene. This unambiguously explains the mechanism of how resveratrol protects tissues and cells in biological systems or important nutrients in food systems against their photosensitized oxidations.

Study Type : In Vitro Study

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