W.T. Yang

The Ohio State University, Columbus, Ohio, United States

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Publications (1)1.78 Total impact

  • W.T. Yang, J.H. Lee, D.B. Min
    [Show abstract] [Hide abstract]
    ABSTRACT: Effects of FD&C Red No. 40, Red No. 3, Yellow No. 5, Yellow No. 6, Green No. 3, Blue No. 1 and Blue No. 2 on 0.03M soybean oil oxidation in acetone at 25 °C under light were studied by measuring headspace oxygen depletion. As Red No. 3 increased from 0 to 5, 20, 100 and 200 ppm, the headspace oxygen was reduced by 2 to 70, 73, 77 and 77%, respectively, for 4 h. Only Red No. 3 acted as a photosensitizer to produce singlet oxygen in the oil. The quenching rates of -tocopherol and β-carotene for the singlet oxygen by Red No.3 were 4.1 × 107 M−1s−1 and 7.3 × 109 M−1s−1, respectively. When β-carotene was below 1.86 × 10−6 M, β-carotene quenched singlet oxygen, but it quenched both singlet oxygen and Red No. 3 at or above 3.72 × 10−6 M. However, -tocopherol quenched singlet oxygen only.
    Journal of Food Science 02/2002; 67(2):507 - 510. · 1.78 Impact Factor

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11 Citations
1.78 Total Impact Points

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  • 2002
    • The Ohio State University
      • Department of Food Science and Technology
      Columbus, Ohio, United States