Kinetic Study of Singlet-Oxygen Quenching and Aroxyl-Radical Scavenging Activities of Vitamin E Homologs and Fatty Acids Present in Vegetable Oils.

Abstract

Recently, singlet-oxygen (1O2) quenching and aroxyl-radical (ArO·) scavenging rates (kQ and kS, respectively) of eight vegetable oils were measured in the ethanol/chloroform/D2O solution. Furthermore, the kQ and kS values and concentrations of four tocopherols and four tocotrienols contained in the vegetable oils were measured. In this study, the concentrations of nine fatty acids (including stearic, oleic, linoleic, and linolenic acids) comprising the above-mentioned eight vegetable oils were determined by gas chromatography. The kQ and kS values for ethyl stearate, ethyl oleate, ethyl linoleate, methyl linolenate, and glyceryl trioleate in the ethanol/chloroform/D2O solution were measured by UV-vis spectrophotometry. Based on the results obtained for the above-mentioned fatty acid esters, the kQ and kS values were estimated for nine fatty acids. Furthermore, comparisons of kQ values observed for the vegetable oils with the sum of the product {∑kQAO-i [AO-i]} of the kQAO-i values obtained for each antioxidant-i (AO-i) and the concentrations ([AO-i]) of AO-i (i.e., four tocopherols (& four tocotrienols) and nine fatty acids) contained in vegetable oils were performed. Based on the results, a detailed comparison of the contributions of the tocopherols (and tocotrienols) and the fatty acids to the 1O2-quenching rate constants (kQ) was performed. This indicated that both the tocopherols (and tocotrienols) and the fatty acids contribute to the 1O2- quenching. A similar comparison was conducted for the ArO· -scavenging rate constants (kS). The results suggested that only the tocopherols (and tocotrienols) contained in the oils contributed to the ArO· -scavenging, with negligible contribution from the fatty acids.