By J. Pokorný, N Yanishlieva, M. Gordon
(Woodhead Publishing) presents a overview of the useful function of antioxidants and discusses how they are often successfully exploited by way of the foodstuff undefined. define layout.
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Extra resources for Antioxidants in food: practical applications
178 It has been established89 that a-tocopherol was more effective in increasing the oxidative stability (stabilisation factor F) and in reducing the relative rate of oxidation (ORR) as the temperature increased. 182 Flavonoids constitute a large group of naturally occurring plant phenolics. They are characterised by the carbon skeleton C6–C3–C6. The basic structure of these compounds consists of two aromatic rings linked by a three-carbon aliphatic chain which normally has been condensed to form a pyran or, less commonly, a furan ring.
The rate of inhibited oxidation (Winh), is another kinetic parameter characterising the antioxidant action. 4] where Kp is the propagation rate constant of the chain reaction, Kinh is the rate constant of inhibition, Ri is the rate of chain initiation, and n is the stoichiometric factor. 5). Winh characterises the strength of the antioxidant. The participation of an antioxidant in the side reactions of chain initiation and propagation may also result in decreasing its effectiveness. 6), resulting from reaction (8), limit the usefulness of butylated hydroxytoluene (BHT) at high temperature or under UV light, because they produce new free radicals that continue the kinetic chain reaction.
2 the activity A of some natural antioxidants during autoxidation of triacylglycerols of lard (TGL), triacylglycerols of olive oil (TGOO) and triacylglycerols of sunflower oil (TGSO) at different temperatures are presented. g. by reduction or hydrogen donating. Elemental sulphur, thiols, sulphides and disulphides are active inhibitors of autoxidation. 7, reaction (a)]. 7, reaction (b)]. 7, reaction (d)]. 98 have investigated the stabilising effect of allicin, diallyl disulphide, and diallyl trisulphide, isolated from garlic, in lard autoxidation.