Evaluation of the reactive oxygen species scavenging abilities of tomato juice using ESR spin trapping method

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  • Kameya Hiromi
    Food Research Institute, National Agriculture and Food Research Organization
  • Shoji Toshihiko
    Institute of Fruit Tree Science, National Agriculture and Food Research Organization
  • Otagiri Yuji
    Research and Development Division, Kikkoman Corporation
  • Obata Akio
    Research and Development Division, Kikkoman Corporation
  • Trivittayasil Vipavee
    Food Research Institute, National Agriculture and Food Research Organization
  • Tsuta Mizuki
    Food Research Institute, National Agriculture and Food Research Organization

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  • ESRスピントラップ法によるトマトジュースの活性酸素消去能評価
  • ESR スピントラップホウ ニ ヨル トマトジュース ノ カッセイ サンソ ショウキョノウ ヒョウカ

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Abstract

<p>　Using the electron spin resonance spin trap method, we evaluated the ability of carotenoids (lycopene, β-carotene) in tomato juice to scavenge hydroxyl radicals, alkoxy radicals, superoxide radicals, and singlet oxygen. The lycopene content in tomato juice highly contributed to its hydroxyl radical- and singlet oxygen-scavenging ability. This tendency was found to be particularly notable in dark-red tomato juice with high lycopene content. The contribution of β-carotene, whose content is high in yellow tomato juice, to the radical-scavenging ability was higher than that found in juice from tomatoes of other colors. The reactive oxygen species-scavenging ability of tomato juice was variable, suggesting that the scavenging ability depended on the types of carotenoids contained in the tomato.</p>

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