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Effects of riboflavin photosensitization on daidzein and its photosensitized derivatives

Title
Effects of riboflavin photosensitization on daidzein and its photosensitized derivatives
Authors
Park C.Yeo J.Park M.Park J.-B.Lee J.
Ewha Authors
박진병
SCOPUS Author ID
박진병scopus
Issue Date
2010
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
vol. 75, no. 8, pp. C659 - C666
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Photosensitized compounds from daidzein were studied in a riboflavin model system under visible light irradiation by high-performance liquid chromatography (HPLC). As the period of light irradiation increased, concentration of daidzein decreased significantly (P < 0.05) and new peaks of daidzein derivatives were observed and changed during photosensitization. Three new peaks from photosensitized daidzein were tentatively identified as 7-, 3′,4′-trihydroxyisoflavone (or 3′-hydroxydaidzein) and 2 dimmers of daidzein by a combination of HPLC-mass spectrometry (MS) and retention times of standard compounds by HPLC. Addition of sodium azide and removal of headspace oxygen treatment affected the formation of newly formed peaks. The type I pathway of riboflavin photosensitization played more important roles than type II pathways on the formation of daidzein derivatives. © 2010 Institute of Food Technologists®.
DOI
10.1111/j.1750-3841.2010.01803.x
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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