抗酸化物質によるクロロフィルの光退色抑制効果(西九州大学 I.健康栄養学科)

概要

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It is known that chlorophyll is easily decomposed by acid, enzyme, light and other factors. In this study, the photobleaching reaction of chlorophyll a (Chl-a) by heating and UV light irradiation, and the effect of antioxidants on depression of photobleaching reaction of Chl-a were examined. Although the concentration change in Chl-a by heating (70-80 ℃) was detected by HPLC, the change was depressed by the addition of (-)-epigallocatechin gallate (EGCG), α-tocopherol (α-Toc) or β-carotene as antioxidants. On the other hand, the photobleaching reaction of Chl-a by heating or UV light irradiation was able to depress by the each addition of EGCG, ascorbic acid (AsA) and α-Toc. Furthermore, it was found to be a synergistic effect on depression of photobleaching reaction of Chl-a by the both addition of EGCG and AsA. Although all of Chl-a in green tea solution was decomposed by UV light irradiation for four hours, pheophytin was almost stable. The concentration of pheophorbide increased with an increase in UV light irradiation time, however, it was depressed by the addition of EGCG into green tea solution.
西九州大学の論文
2004-03-01