A kinetic study of the quenching reaction of singlet oxygen (
1O
2) with 25 natural antioxidants (including 8 carotenoids, 6 tocopherol derivatives, ubiquinol-10, 3 caffeic acids, 6 catechins, and vitamin C) was performed in ethanol/chloroform/D
2O (50:50:1, v/v/v) and ethanol solutions at 35°C. The second-order rate constants,
kQ, for the reaction of antioxidants with
1O
2 were measured, using the competition reaction method, where endoperoxide was used as a singlet oxygen generator, 2,5-diphenyl-3,4-benzofuran (DPBF) as an UV-Vis absorption prove, and α-tocopherol was used as a standard compound. The rate constants,
kQ (
S) and
kQ (
t1/2), were determined by analyzing the first-order rate constant (
S) and the half-life (
t1/2) of the decay curve of DPBF with antioxidants, respectively, showing good accordance with each other. The method is useful to evaluate the
1O
2-quenching activity of lipophilic- and hydrophilic-antioxidants having five orders of magnitude different rate constants from 1.38×10
10 M
-1s
-1 for lycopene to 2.71×10
5 for ferulic acid. Similar measurements were performed for 30 kinds of food extracts including vegetable, fruit, and edible oil extracts. From the results, a new assay method which can quantify the singlet oxygen absorption capacity (SOAC) of natural antioxidants and food extracts has been proposed.
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