Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation

  • Posman sibuea
  • Sri Raharjo
  • Umar Santoso
Keywords: quercetin, Erythrosine, photo sensitized oxidation, singlet oxygen, palm oils and quenching mechanism and kinetics.

Abstract

The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p<0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize the peroxide value of palm oils. The calculated total quenching rate of quercetin was 3,8 × 109 M-1 S-1.

Key words : quercetin, Erythrosine, photo sensitized oxidation, singlet oxygen, palm oils and quenching mechanism and kinetics.
How to Cite
sibuea, P., Raharjo, S., & Santoso, U. (1). Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation. Jurnal Teknologi Dan Industri Pangan, 16(2), 103. Retrieved from http://dthh.journal.ipb.ac.id/index.php/jtip/article/view/478