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.
| Original language | American English |
|---|---|
| Pages (from-to) | 1-9 |
| Number of pages | 9 |
| Journal | ACS Symposium Series |
| Volume | 807 |
| State | Published - 2002 |
ASJC Scopus subject areas
- Chemistry(all)
- Chemical Engineering(all)