Mechanisms of Antioxidants in the Oxidation of 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, The Ohio State Univ., 2015 Fyffe Rd., Columbus, Ohio, U.S.A. Direct inquiries to author Min (E-mail: Min.2@osu.edu).
    Search for more papers by this author
  • 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, The Ohio State Univ., 2015 Fyffe Rd., Columbus, Ohio, U.S.A. Direct inquiries to author Min (E-mail: Min.2@osu.edu).
    Search for more papers by this author

Abstract

ABSTRACT:  Antioxidants delay or inhibit lipid oxidation at low concentration. Tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants in foods. Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase. Antioxidants show interactions, such as synergism (tocopherols and ascorbic acids), antagonism (α-tocopherol and caffeic acid), and simple addition. Synergism occurs when one antioxidant is regenerated by others, when one antioxidant protects another antioxidant by its sacrificial oxidation, and when 2 or more antioxidants show different antioxidant mechanisms.

Ancillary