Kinetic study of the quenching of singlet oxygen by naringin isolated from peels of the fruit of bitter orange (Citrus aurantium I.)

Carlos Enrique Diaz, Grace Oliveros, Amner Muñoz-Acevedo, William Vallejo Lozada

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Introduction: The antioxidant activity is the ability of a substance to inhibit the oxidative degradation and it acts primarily through its capacity to react with radical and non-radical species (e.g., singlet oxygen). In recent years, the interest to study the antioxidant capability of the natural occurring compounds due to their possible applications in the pharmaceutical, cosmetic and food industries by the scientific communities have been increased.

Objective: To estimate the antioxidant capacity of the naringin against the singlet oxygen using the rubrene method.

Methods: Naringin was isolated of the fruit peels from bitter orange (Citrus aurantium) and characterized by some spectroscopic techniques (UV-Vis and FT-IR analysis). The overall rate constant for the reaction of 1O2 with naringin was determined by means of a Stern–Volmer plot derived from steady state kinetic based on the competition reaction using rubrene.

Results: The results showed that naringin acted as a quencher on the singlet oxygen with an overall rate constant of 2.1 x 107 M-1s-1 (derived of the Stern-Volmer linear relationship)

Conclusion: The kinetic study suggests that the naringin could be used as singlet oxygen quencher in biological systems and protect them from oxidative damage.