Document Detail


Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese.
MedLine Citation:
PMID:  18275145     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Degradation of the potential photosensitizers, riboflavin, chlorophyll, and porphyrin, in Danbo cheese by monochromatic light of wavelength 366, 436, or 546 nm was studied. Three cheeses were investigated, two conventional (16% fat and 25% fat) and one "organic" (25% fat). The effect of illumination was measured by fluorescence spectroscopy and analyzed using multiway and multivariate data analysis. Riboflavin was found to degrade only by 436 nm light, whereas chlorophylls and porphyrins also were influenced by 436 and 546 nm light. The organic cheese had the largest chlorophyll content both before and after similar light exposure, and no change in chlorophyll of this cheese was observed for any of the illumination wavelengths. Upon light exposure of the cheeses, volatile compounds were formed, as analyzed by gas chromatography-mass spectrometry (GC-MS). The relative concentrations of methyl butanoate, 1-pentanol, benzaldehyde, 2-butanone, 2-heptanone, and butyl acetate were found to weakly correlate with the surface fluorescence intensity. 1-Pentanol and the ketones are secondary lipid oxidation products, consistent with a chemical coupling between photosensitizer degradation and formation of volatile lipid oxidation products.
Authors:
Charlotte M Andersen; Lene T Andersen; Anne Mette Hansen; Leif H Skibsted; Mikael A Petersen
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2008-02-15
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  56     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2008 Mar 
Date Detail:
Created Date:  2008-03-05     Completed Date:  2008-04-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1611-8     Citation Subset:  IM    
Affiliation:
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. cma@life.ku.dk
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MeSH Terms
Descriptor/Qualifier:
Cheese / analysis,  radiation effects*,  standards
Chlorophyll / chemistry,  radiation effects
Fats / chemistry*
Food Handling / methods*
Food Packaging / methods
Light / adverse effects*
Lipid Peroxidation
Oxidation-Reduction
Photochemistry*
Porphyrins / chemistry,  radiation effects
Riboflavin / chemistry,  radiation effects
Spectrometry, Fluorescence / methods
Volatilization
Chemical
Reg. No./Substance:
0/Fats; 0/Porphyrins; 1406-65-1/Chlorophyll; 83-88-5/Riboflavin

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