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Free Radicals in Food

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

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Abstract

An overview of the free radicals and reactions thereof is presented. Free radicals are atoms or groups having an unpaired electron and hence are paramagnetic. Electron paramagnetic resonance spectroscopy (EPR) and trapping methods are used to analyze radicals. In lipids, radical reactions lead to autoxidation and hence flavor reversion. Reactive oxygen species are key components involved in such reactions. Finally, descriptions for phenolic, sequesterant and enzymatic antioxidants and their mode of action are provided.

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What this paper is about

An overview of the free radicals and reactions thereof is presented. Free radicals are atoms or groups having an unpaired electron and hence are paramagnetic. Electron paramagnetic resonance spectroscopy (EPR) and trapping methods are used to analyze radicals. In lipids, radical reactions lead to autoxidation and hence flavor reversion. Reactive oxygen species are key components involved in such reactions. Finally, descriptions for phenolic, sequesterant and enzymatic antioxidants and their mode of action are provided.

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OpenAlex reports 36 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

An overview of the free radicals and reactions thereof is presented. Free radicals are atoms or groups having an unpaired electron and hence are paramagnetic. Electron paramagnetic resonance spectroscopy (EPR) and trapping methods are used to analyze radicals. In lipids, radical reactions lead to autoxidation and hence flavor reversion. Reactive oxygen species are key components involved in such reactions. Finally, descriptions for phenolic, sequesterant and enzymatic antioxidants and their mode of action are provided.

Key concepts: Radical, Electron paramagnetic resonance, Electron paramagnetic resonance spectroscopy, Unpaired electron, Autoxidation, Chemistry, Photochemistry, Paramagnetism

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