Autoxidation in food and biological systems

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Published by Springer .

Written in English

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  • Food Science,
  • Life Sciences - Biology - General,
  • Science / Biology,
  • Technology & Industrial Arts

Edition Notes

Book details

ContributionsM.G. Simic (Editor), Marcus Karel (Editor)
The Physical Object
Number of Pages659
ID Numbers
Open LibraryOL9457305M
ISBN 10030640561X
ISBN 109780306405617

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Introduction The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi­ cal systems. The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi­ cal systems.

Autoxidation in foods and corresponding biological. Book Review. Free Access. Autoxidation in food and biological systems: Edited by M G Sinic and M Karel. pp Plenum Publishing Corp, New York. $65 ISBN 0‐‐ J V Bannister. Department of Inorganic Chemistry University of Oxford Oxford, UK. Search for Author: J V Bannister.

Autoxidation in Food and Biological Systems William A. Pryor, Donald G. Prier, John W. Lightsey, Daniel F. Church (auth.), Michael G. Simic, Marcus Karel (eds.) The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods.

Dioxygen Complexes as Intermediates in Metal-Catalyzed Oxidation of Organic Substances.- 7. The Autoxidation of Cholesterol.- Food and Model Systems.- 8. Activities of FDA'S Division of Nutrition Regarding Cholesterol Oxides.- 9.

Analytical Methods Used in the Study of Autoxidation Processes.- Rapid Instrumental Analysis of Lipid. This book is mainly made up of contributions to an International Workshop on "Autoxidation Processes in Food and Related Biological Systems" held in Natick, Massachusetts late in ; also included is a number of papers presented at the IFT Basic Symposium on "Food Lipids" (St.

Louis, Missouri; J0ne ). The range of topics encompassed by the two conferences is quite extensive though the. foods availed little for food that had to be transported long distances and stored in unfavorable climates.

In different fats, and under different conditions, autoxidation produces tal- lowy, painty, burned, fishy, grassy, and other off-flavors and odors; the senses of taste and smell can detect autoxicla- tive deterioration quite readily.

Buy Autoxidation in Food and Biological Systems by Simic, M. G., Karel, Marcus, Simic, Michael G. (ISBN: ) from Amazon's Book Store.

Everyday low Format: Hardcover. Reads Book Online Now ?book=XRead Autoxidation in Food and Biological Systems PDF Free. Free Radical Mechanisms in Autoxidation Processes Michael G.

Simic Center for Radiation Research, National Bureau of Standards, Washington, D C. Air-induced oxidation of organic and inorganic systems, which is actually a result of direct or indirect action of mo- lecular oxygen (dioxygen), usually goes through free radical processes and is commonly described as autoxidation.

The present review intends to provide an overall and critical picture of cholesterol photosensitized oxidation in food and biological systems, and its possible impact on human health and well.

Use of polyamide oxidative fluorescence test on lipid emulsions: contrast in relative effectiveness of antioxidants in bulk versus dispersed systems. Agric. and Food Chem. – FREE RADICAL AUTOXIDATION The biological consequences of oxidized lipids that arise from in vivo reactions or from ingested foods long have attracted the attention of biochemists and food scientists.

Many researchers are now working worldwide on a wide assortment of biological systems. Effect of Ascorbic Acid on Lipid Autoxidation in a Model Food System. Agricultural and Biological Chemistry: Vol. 50, No. 1, pp. Presented at workshop on “Autoxidation Processes in Food and Related Biological Systems,” Natick, Mass., OctoberThis work was supported in part by contract DAAK R from the U.S.

Army Natick Research and Development Command and by grant 1R01 GMD1A1 from the National Institutes of Health. Initiation of lipid peroxidation in biological systems. C R C Critical Reviews in Food Science and Nutrition: Vol.

25, No. 4, pp. Consequences of protein oxidation. Reactive oxygen species (ROS), which may be present in biological systems and, to some extent, in food, include superoxide, hydrogen peroxide, hydroxyl radical, and peroxynitrite, and these are able to induce protein damage. The book belongs to the Food Science and Technology series of monographs.

It is not surpris- ing therefore that much of the emphasis is oriented towards the implications of lipid peroxidation pro- cesses in foodstuffs and related biological systems. Some of the more far-reaching aspects and conse. Autoxidation. Autoxidation is any oxidation that occurs in open air or in presence of oxygen (and sometimes UV radiation) and forms peroxides and hydroperoxides.

HYDROGENATION. Liquid oils can be converted to solid fats by the process known as hydrogenation. In this process there is an addition of hydrogen to unsaturated fat thus converting oils into solid fats. for complex food and biological systems. The test is not specific and can interact with other non-oil minor components (DNA, sugars).

Iodine value (IV) The IV (“iodine adsorption value” or “iodine number” or “iodine index”) measures the number of reactive double bonds present in an oil.

A higher IV number indicates more double bonds in. Autoxidation, however, is more complex, and involves at least another path, which was elucidated by the combined effort of several authors (Antonini and Brunori, ; Wallace et al., ; Brantley et al., ).A crucial observation was that the autoxidation rate exhibits a bell-shaped dependence on O 2 partial pressure, being maximal at partial saturations ( to ) and declining at.

Autoxidation in food The prevention of autoxidation is important in the food and drink industry and is achieved both by both chemical preservatives and a range of oxygen excluding food preservation techniques such as canning.

Autoxidation of lipids in biological systems is a direct process that occurs by homolysis of endogenous hydroperoxides by scission of ROOH and production of RO.

and ROO. The polyunsaturated fatty acids such as linoleic and arachidonic acids, which are present as phosphoglyceride esters in lipid membranes, are particularly susceptible to. Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids.

Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko/5(2). Iron Overload and Lipid Peroxidation in Biological Systems. By Paula M. González, Natacha E. Piloni and Susana Puntarulo. Submitted: November 12th Reviewed: April 24th Published: August 29th DOI: / In this study, the products formed by epoxidation with m-chloroperbenzoic acid (MCPBA), oxidative cleavage with KMnO 4, and autoxidation in low-moisture and aqueous model systems, in the presence and absence of light, at ambient condition were identified.

The presence of oxidation products was also verified in processed products (tomato juice. Abstract | Lipid oxidation is a major cause of deterioration in the quality of food and food products. Oxidation can occur in both triglycerides and phospholipids of food because lipids are divided into two main classes; polar lipids (phospholipids) and neutral lipids (triglycerides).

Autoxidation in Food and Biological Systems by Michel G. Simic. AU $ AU $ + AU $ shipping. Electron Transfer in Inorganic, Organic, and Biological Systems (Advances in have been applied to study diverse biological processes.

This book covers the latest findings on how information is processed in various biological. Autoxidation of polyunsaturated fatty acids is one of the most important reactions in food and biological systems and can only be completely prevented by the total exclusion of oxygen (Pokorny.

Antioxidant Defenses in Biological Systems • Fat-soluble cellular membrane consists – Vitamin E – beta-carotene – Coenzyme • Water soluble antioxidant scavengers – Vitamin C – Glutathione peroxidase, – Superoxide dismutase – Catalase 19 Synthetic antioxidants PGTBHQ 20   The rate of quercetin autoxidation can be fitted to a monoexponential first-order decay with a k value of × 10 −2 M −1 s −1.

Comparison of quercetin oxidative products in the different systems provides a deeper insight into the underlying mechanism involved in the oxidation process.

Formation of complexes of catechol with iron or copper were investigated, in particular, with respect to the effect of pH, buffer, and rate and degree of oxidation on these systems.

Many other organic compounds are shown to form analogous complexes. Ascorbic acid formed a complex similar to that of catechol since not only were both complexes coloured between pH 6 and 9 but both were also. Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems.

The biological effects of excess levels of the spectrum of these species are quite similar, and that is the reason they are collectively called reactive oxygen species (ROS). The main free-radical mediated chain reactions in biological systems are summarized in Fig. The. Search the world's most comprehensive index of full-text books.

My library. Download Analysis Of Free Radicals In Biological Systems books, "Oxidative stress" is used as the generic term describing the involve ment of reactive oxygen species in various human diseases.

The scope of such a topic is becoming increasingly wide. The recent interest in radicals such as nitric oxide and the discovery of new mechanisms such as. The Role of Ecosystem Services in Sustainable Food Systems reveals, in simple terms, the operational definition, concepts and applications of ecosystem services with a focus on sustainable food systems.

The book presents case studies on both geographical and production system-wide considerations. In food preservation: Autoxidation. The unsaturated fatty acids present in the lipids of many foods are susceptible to chemical breakdown when exposed to oxygen.

The oxidation of unsaturated fatty acids is autocatalytic; that is, it proceeds by a free-radical chain reaction. Misra, H.P. and Fridovich, I. () The Role of Superoxide Anion in the Autoxidation of Epinephrine and a Simple Assay for Superoxide Dismutase.

The Journal of Biological Chemistry, Encyclopedia of Agricultural, Food, and Biological Engineering book. Edited By Dennis R. Heldman, Carmen I. Moraru. Edition 2nd Edition. First Published eBook Published 21 October Pub. location Boca Raton. Imprint CRC Press. Irrigation Systems: Components.

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants.In biological systems these RNS not only originate from the biosynthesis of NO but also from exogenous sources such as polluted air and dietary nitrite.

While the ability of NO2 to induce lipid peroxidation has been long known, more recent studies have discovered novel processes that have been termed lipid nitration.

Physical Chemistry's Understanding. Biological oxidation-reduction reactions, or simply biological oxidations utilize multiple stages or processes of oxidation to produce large amounts of Gibbs energy, which is used to synthesize the energy unit called adenosine triphosphate or efficiently produce ATP, the process of glycolysis must be near an abundance of oxygen.

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