Chemistry and Reactions of Reactive Oxygen Species in Foods

Authors

  • Eunok Choe,

    1. Author Choe is with Dept. of Food and Nutrition, Inha Univ., Incheon, Korea. Author Min is with Dept. of Food Science and Technology, Ohio State Univ., 2015 Fyffe Court, Columbus, OH 43210. Direct inquiries to author Min (min.2@osu.edu).
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  • David B. Min

    1. Author Choe is with Dept. of Food and Nutrition, Inha Univ., Incheon, Korea. Author Min is with Dept. of Food Science and Technology, Ohio State Univ., 2015 Fyffe Court, Columbus, OH 43210. Direct inquiries to author Min (min.2@osu.edu).
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Abstract

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.

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