Free Radicals in Foods: Chemistry, Nutrition, and Health Effects

Morello, M. J.; Shahidi, Fereidoon; Ho, Chi-Tang

doi:10.1021/bk-2002-0807.ch001

Cited by 10 publications

(16 citation statements)

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“…, 2001; Burkitt, 2002), others penetrate in it via foods (Yordanov & Stoilova‐Ivanova, 1996; Goodman et al. , 2002; Morello et al. , 2002; Schaich, 2002; Szocs, 2002; Yordanov & Mladenova, 2004) and some others from environment (Johnston & Stevenson, 1990; Maloney et al.…”

Section: Introductionmentioning

confidence: 99%

“…, 1992; Goodman et al. , 2002; Morello et al. , 2002; Schaich, 2002; Szocs, 2002; Yordanov & Mladenova, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Free radicals play an important role in biological processes and have a vital importance for the health and/or certain diseases of the living organisms, or more generally, on the quality of life (Swartz et al, 1972;Pryor, 1976;Saifutdinov et al, 2001;Burkitt, 2002). Free radicals have different origin: some are produced in the living organism as a result of metabolism (Swartz et al, 1972;Pryor, 1976;Saifutdinov et al, 2001;Burkitt, 2002), others penetrate in it via foods (Yordanov & Stoilova-Ivanova, 1996;Goodman et al, 2002;Morello et al, 2002;Schaich, 2002;Szocs, 2002;Yordanov & Mladenova, 2004) and some others from environment (Johnston & Stevenson, 1990;Maloney et al, 1992;Yordanov, 1999;Yordanov et al, 2001a,b;Yordanov & Najdenova, 2004). Some of the latter are dangerous for the living organisms, whereas others not.…”

Section: Introductionmentioning

confidence: 99%

“…Many free radicals are consumed for a long time with foods without any assumption about their availability and activity. Some of them are remaining in raw foods as a result of metabolism (Ikeya et al, 1989;Tabner & Tabner, 1994;Swartz et al, 1972), others are induced by complicated reactions initiated by physical or chemical treatment in the course of food processing: baking, cooking or sterilisation (Johnston & Stevenson, 1990;Maloney et al, 1992;Goodman et al, 2002;Morello et al, 2002;Schaich, 2002;Szocs, 2002;Yordanov & Mladenova, 2004). On the contrary, these free radicals may have key functional roles in flavour formation, shelf stability and other reactions contributing to food properties and quality.…”

Section: Introductionmentioning

confidence: 99%

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EPR study of thermally generated free radicals in nuts

Mladenova

2007

Int J of Food Sci Tech

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EPR studies of free radicals generated in roasting process of peanut, almond, walnut and apricot are reported separately for the kernels and flakes. The raw flakes exhibit a weak singlet EPR signal, whereas raw kernels are EPR silent. Two different EPR signals are recorded in the course of roasting. One in flakes with g ¼ 2.0040, which is independent of temperature and time of roasting and is attributed to C-centered free radical. The same C-centered (g ¼ 2.0040) free radical is recorded at high temperature (>140°C) and for extended time (>20 min) of roasted kernels connected with burning of the material. However, an O-centered (g ¼ 2.0048) free radical of 'lipid' type appears in kernels at roasting temperature of 100-140°C and short time (5-20 min). On the contrary, free radical concentration in kernels and flakes increases with increase in roasting temperature and decreases with the time after that. The kinetics of the decay of free radicals concentration in flakes and kernels is followed at room temperature under the storage environment (air or argon).

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Section: Introductionmentioning

confidence: 99%

“…, 1992; Goodman et al. , 2002; Morello et al. , 2002; Schaich, 2002; Szocs, 2002; Yordanov & Mladenova, 2004).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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EPR study of thermally generated free radicals in nuts

Mladenova

2007

Int J of Food Sci Tech

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“…Natural antioxidants are present in foods as endogenous constituents (Shahidi, 2002). Efforts are being undertaken to isolate, characterize and extract these compounds from plant sources (Morello et al, 2002). Plants vary in composition of phytochemicals with concomitant protective functions.…”

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confidence: 99%

Inheritance of Antioxidant Activity and its Association with Seedcoat Color in Cowpea

Nzaramba¹,

Hale²,

Scheuring³

et al. 2005

jashs

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The inheritance of antioxidant activity (AOA) and its association with seedcoat color was investigated in cowpea [Vigna unguiculata (L.) Walp.]. Four advanced cowpea lines, ARK95-356 (black seedcoat) and ARK98-348 (red seedcoat), which were high (H) in AOA, and ARK96-918 (cream seedcoat) and LA92-180 (cream seedcoat), which were low (L) in AOA, were selected from the 2002 Regional Southernpea Cooperative Trials. They were crossed in a complete diallel mating design, generating F 1 , F 1´ (1st generation and 1st generation reciprocal cross, respectively), F 2 , F 2´ (2nd generations from F 1 , F 1´) , BC 1 , and BC 2 (backcrosses to parents 1 and 2, respectively) populations. Individual seeds were ground and samples were extracted in methanol and analyzed for AOA using the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Combining ability tests using Griffi ngʼs Method I Model I indicated presence of highly signifi cant general combining ability (GCA), specifi c combining ability (SCA), and reciprocal (RE) and maternal (MAT) effects, with pigmented lines exhibiting positive GCA and MAT, while nonpigmented lines exhibited negative GCA and MAT. AOA in the F 1 was not signifi cantly different from the maternal parent, with seedcoat color also resembling the maternal parent. Segregation for seedcoat color was observed in the F 2 and F 2´. Additive, dominance, and epistatic effects were signifi cant. The broad sense heritability estimate was 0.87. Minimum number of genes responsible for AOA was estimated at fi ve. Factors governing high AOA appeared to be the same as those responsible for seedcoat color, with apparent pleiotropic effects. In conclusion, breeding for high AOA in cowpea is possible using highly pigmented parental lines.

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Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

Zhao

et al. 2020

Food Chemistry

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Free Radicals in Foods: Chemistry, Nutrition, and Health Effects

Cited by 10 publications

References 0 publications

EPR study of thermally generated free radicals in nuts

EPR study of thermally generated free radicals in nuts

Inheritance of Antioxidant Activity and its Association with Seedcoat Color in Cowpea

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

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