Document Detail

Effect of oxygen concentration on photo-oxidation and photosensitizer bleaching in butter.
MedLine Citation:
PMID:  19140897     Owner:  NLM     Status:  MEDLINE    
The effect of headspace oxygen concentration and color of light on photo-oxidation and degradation of photosensitizers in butter was studied. Butter samples were stored under 0%, 0.4%, 0.8%, 1.6%, 3.0%, 5.0%, 21% oxygen, and exposed to violet, green or red light. Storage time was 36 h. Degree of photo-oxidation was measured by a trained sensory panel. Photobleaching of six different photosensitizers was estimated based on front face fluorescence excitation and emission landscapes and spectral curve resolution (parallel factor analysis). The higher oxygen concentration, the more sensory degraded were the samples. Violet light resulted in slightly higher degrees of photo-oxidation than green and red light for low oxygen concentrations. Bleaching rate and course as function of O(2) concentration differed between the photosensitizers. It is suggested that the rate of photobleaching is a balance between type I and type II photoreactions.
Jens Petter Wold; Annette Veberg Dahl; Frank Lundby; Asgeir Nikolai Nilsen; Asta Juzeniene; Johan Moan
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2008-12-18
Journal Detail:
Title:  Photochemistry and photobiology     Volume:  85     ISSN:  0031-8655     ISO Abbreviation:  Photochem. Photobiol.     Publication Date:    2009 May-Jun
Date Detail:
Created Date:  2009-05-12     Completed Date:  2009-06-26     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376425     Medline TA:  Photochem Photobiol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  669-76     Citation Subset:  IM    
MATFORSK AS, Norwegian Food Research Institute, Norway.
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MeSH Terms
Oxygen / chemistry*
Photosensitizing Agents / chemistry*
Reg. No./Substance:
0/Photosensitizing Agents; 7782-44-7/Oxygen; 8029-34-3/Butter

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