Lipid Oxidation in Food and Biological Systems 2022
DOI: 10.1007/978-3-030-87222-9_7
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Lipid Antioxidants: More than Just Lipid Radical Quenchers

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Cited by 5 publications
(7 citation statements)
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“…Because unsaturated lipids are prone to oxidation, one of the major challenges for the food industry is to maintain the quality of lipid-based products during processing and storage until use by consumers [ 1 , 2 , 3 ]. The most characteristic change that lipid-based food material suffers is probably the production of unpleasant smells and the development of unpleasant tastes, usually accompanied by changes in the color of the food, the loss of organoleptic properties, and a significant decrease in the quality of the food (e.g., loss of essential fatty acids, degradation of vitamins and pro-vitamins, formation of harmful and odor-intensive compounds, etc.)…”
Section: Introductionmentioning
confidence: 99%
“…Because unsaturated lipids are prone to oxidation, one of the major challenges for the food industry is to maintain the quality of lipid-based products during processing and storage until use by consumers [ 1 , 2 , 3 ]. The most characteristic change that lipid-based food material suffers is probably the production of unpleasant smells and the development of unpleasant tastes, usually accompanied by changes in the color of the food, the loss of organoleptic properties, and a significant decrease in the quality of the food (e.g., loss of essential fatty acids, degradation of vitamins and pro-vitamins, formation of harmful and odor-intensive compounds, etc.)…”
Section: Introductionmentioning
confidence: 99%
“…The lipid oxidation is a quite complex radical reaction [37,38,39,40,41] that can be, in short, described in terms of the initiation, propagation and termination steps indicated in Scheme 2. The reaction is not spontaneous and needs initiators such as light, heat, metals, enzymes, hydroxyl radicals, labile azo dyes or other reactive oxygen or nitrogen species that trigger the reaction by abstracting an H atom of unsaturated fatty acids (RH), leading to the formation of alkyl radicals, R • , Reaction 1 in Scheme 2.…”
Section: A Brief Summary Of the Lipid Oxidation Reaction And Its Inhi...mentioning
confidence: 99%
“…The literature reports indicate that the reaction between ArOH and ROO • can take place through several (sometimes simultaneous) mechanisms, depending on the solvent and the chemical nature of the antioxidant; the most important and frequent is the hydrogen atom transfer (HAT) mechanism [39,42,43]. The lipid oxidation is a quite complex radical reaction [37][38][39][40][41] that can be, in short, described in terms of the initiation, propagation and termination steps indicated in Scheme 2. The reaction is not spontaneous and needs initiators such as light, heat, metals, enzymes, hydroxyl radicals, labile azo dyes or other reactive oxygen or nitrogen species that trigger the reaction by abstracting an H atom of unsaturated fatty acids (RH), leading to the formation of alkyl radicals, R • , Reaction 1 in Scheme 2.…”
Section: A Brief Summary Of the Lipid Oxidation Reaction And Its Inhi...mentioning
confidence: 99%
“…Lipid oxidation is an important problem for the food and pharmaceutical industries because it may result in nutrient loss and the potential generation of toxic compounds that may produce "off" odors [1][2][3][4][5][6][7]. Current on-going research is partially focused on developing natural and safe antioxidants that can effectively inhibit lipid oxidation, boosting product stability and shelf-life [4,[8][9][10][11].…”
Section: Introductionmentioning
confidence: 99%