Abstract

AbstractOxidative reactions that involve lipids are among the most important causes of deterioration of foods and affect both their shelf life and their organoleptic and nutritional properties. Radicals are intermediate key‐constituents in these reactions. Their detection is therefore essential in order to understand and predict early stages of these destructive oxidations. Several Electron Spin Resonance (ESR) methodologies (direct and indirect) make it possible to identify, quantify and measure the reactivity of radical species formed during oxidative‐reductive reactions. They are also used to evaluate the antiradical activity of antioxidants delaying lipid oxidation. An overview on the use of different ESR methodologies to study lipid oxidation in foods is reported in this paper.

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