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Metals and food oxidation
Year:
2010
Authors :
Kanner, Joseph
;
.
Volume :
Co-Authors:
Kanner, J., ARO Volcani Center, Food Science Department, Bet Dagan, Israel
Facilitators :
From page:
36
To page:
56
(
Total pages:
21
)
Abstract:
Transition metals may initiate oxidation in foods by several mechanisms; they are able to interact directly with oxygen to generate reactive oxygen species (ROS), such as superoxide, perhydroxide and hydroxyl radicals. However, in fresh foods and especially in muscle foods, preformed hydrogen peroxide and hydroperoxides may act as the main species which are substrates for further oxidation, co-oxidation and propagation by transition metal catalyzers. Reducing agents are the most important cofactors turning transition metals such as Fe, Cu ions for acting as significant catalyzers of non-enzymatic oxidation in biological and food systems.Hemeproteins at low concentration act as pro-oxidants, but at high concentration they work antioxidatively by auto-redaction. Reducing agents support the inversion of the activity of hemeproteins from pro-oxidation to antioxidation. In fresh foods many enzymatic and non-enzymatic molecules support the antioxidative tone of the material; however, heating and processing may increase the involvement of metal ions in food oxidation, changing the stability of the material to a pro-oxidative pathway. In order to prevent the pro-oxidative pathway, before heating and processing the food should be stabilized by a 'cocktail' of antioxidants. © 2010 Woodhead Publishing Limited All rights reserved.
Note:
Related Files :
food
Hemeproteins
Metal ions
oxidation
Reducing compounds
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Related Content
More details
DOI :
10.1533/9780857090447.1.36
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Book chapter
;
.
Language:
English
Editors' remarks:
ID:
21612
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:45
Scientific Publication
Metals and food oxidation
Kanner, J., ARO Volcani Center, Food Science Department, Bet Dagan, Israel
Metals and food oxidation
Transition metals may initiate oxidation in foods by several mechanisms; they are able to interact directly with oxygen to generate reactive oxygen species (ROS), such as superoxide, perhydroxide and hydroxyl radicals. However, in fresh foods and especially in muscle foods, preformed hydrogen peroxide and hydroperoxides may act as the main species which are substrates for further oxidation, co-oxidation and propagation by transition metal catalyzers. Reducing agents are the most important cofactors turning transition metals such as Fe, Cu ions for acting as significant catalyzers of non-enzymatic oxidation in biological and food systems.Hemeproteins at low concentration act as pro-oxidants, but at high concentration they work antioxidatively by auto-redaction. Reducing agents support the inversion of the activity of hemeproteins from pro-oxidation to antioxidation. In fresh foods many enzymatic and non-enzymatic molecules support the antioxidative tone of the material; however, heating and processing may increase the involvement of metal ions in food oxidation, changing the stability of the material to a pro-oxidative pathway. In order to prevent the pro-oxidative pathway, before heating and processing the food should be stabilized by a 'cocktail' of antioxidants. © 2010 Woodhead Publishing Limited All rights reserved.
Scientific Publication
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