Mechanisms of Antioxidants in the Oxidation of Foods

Comprehensive Reviews in Food Science and Food Safety - Tập 8 Số 4 - Trang 345-358 - 2009
Eunok Choe1, David B. Min1
1The Ohio State University, Columbus, United States

Tóm tắt

ABSTRACT:  Antioxidants delay or inhibit lipid oxidation at low concentration. Tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants in foods. Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase. Antioxidants show interactions, such as synergism (tocopherols and ascorbic acids), antagonism (α‐tocopherol and caffeic acid), and simple addition. Synergism occurs when one antioxidant is regenerated by others, when one antioxidant protects another antioxidant by its sacrificial oxidation, and when 2 or more antioxidants show different antioxidant mechanisms.

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