autoxidation
Quick Summary
Autoxidation is a chemical reaction where substances combine with oxygen from the air at ordinary temperatures. This process can lead to undesirable changes, such as food becoming rancid, rubbers losing elasticity, or gums forming in gasolines.12
Autoxidation occurs through a chain reaction involving free radicals. These reactions can be initiated by heat, light, metal catalysts, or existing free radicals. Chemical compounds called antioxidants are used to slow down autoxidation. They work by reacting with the chain carriers, effectively stopping the oxidative chain reaction. Common antioxidants include aromatic amines, phenols, and aminophenols, with specific types like tocopherol, BHT, and BHA used in foods.2
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- food preservationAutoxidation
The unsaturated fatty acids present in the lipids of many foods are susceptible to chemical breakdown when exposed to oxygen. The oxidation of unsaturated fatty acids is autocatalytic; that is, it proceeds by a free-radical chain reaction. Free radicals contain an unpaired electron (represented…
Read MoreThe unsaturated fatty acids present in the lipids of many foods are susceptible to chemical breakdown when exposed to oxygen. The oxidation of unsaturated fatty acids is autocatalytic; that is, it proceeds by a free-radical chain reaction. Free radicals contain an unpaired electron (represented…
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food additiveAntioxidants…contribute to food deterioration are autoxidation of unsaturated fatty acids (i.e., those containing one or more double bonds between the carbon atoms of the hydrocarbon chain) and enzyme-catalyzed oxidation.
Read More…contribute to food deterioration are autoxidation of unsaturated fatty acids (i.e., those containing one or more double bonds between the carbon atoms of the hydrocarbon chain) and enzyme-catalyzed oxidation.
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