Chemistry and Reactions of Reactive Oxygen Species in Foods
Version of Record online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 9, pages R142–R159, November 2005
How to Cite
Choe, E. and Min, D. B. (2005), Chemistry and Reactions of Reactive Oxygen Species in Foods. Journal of Food Science, 70: R142–R159. doi: 10.1111/j.1365-2621.2005.tb08329.x
- Issue online: 31 MAY 2006
- Version of Record online: 31 MAY 2006
- MS 20050594 Submitted 10/2/05, Revised 11/1/05, Accepted 11/8/05.
- reactive oxygen species;
ABSTRACT: Reactive oxygen species (ROS) is formed enzymatically, chemically, photochemically, and by irradiation of food. It is also formed by the decomposition and the inter-reactions of ROS. The hydroxy radical is the most reactive ROS and then followed by singlet oxygen. Reactions of ROS with food components produce undesirable volatile compounds and carcinogens, destroy essential nutrients, and change the functionalities of proteins, lipids, and carbohydrates. Lipid oxidation by ROS produces low-molecular-weight volatile aldehydes, alcohols, and hydrocarbons. ROS causes crosslink or cleavage of proteins. ROS produces low-molecular-weight carbonyl compounds from carbohydrates. Vitamins are easily oxidized by ROS, especially singlet oxygen. The singlet oxygen reaction rate was the highest in β-carotene followed by tocopherol, riboflavin, vitamin D, and ascorbic acid.