The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Chemistry and Reactions of Reactive Oxygen Species in Foods
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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Cites
Definition of type I and type II photosensitized oxidation
Foote, C. S. (1991) · Photochemistry and Photobiology · doi:10.1111/j.1751-1097.1991.tb02071.x · Cited by 1,248
Beutner, S., Bloedorn, B., Frixel, S., Hernández Blanco, I., Hoffmann, T., Martin, H., Mayer, B., Noack, P., Ruck, C., Schmidt, M., et al. (2001) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.849 · Cited by 253
Perhydroxyl radical (HOO.) initiated lipid peroxidation. The role of fatty acid hydroperoxides
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Cited by
McCall, A. S., Kraft, S., Edelhauser, H. F., Kidder, G. W., Lundquist, R. R., Bradshaw, H. E., Dedeic, Z., Dionne, M. J. C., Clement, E. M., & Conrad, G. W. (2010) · Investigative Opthalmology & Visual Science · doi:10.1167/iovs.09-3738 · Cited by 306
Mechanical and biological properties of keratose biomaterials
de Guzman, R. C., Merrill, M. R., Richter, J. R., Hamzi, R. I., Greengauz-Roberts, O. K., & Van Dyke, M. E. (2011) · Biomaterials · doi:10.1016/j.biomaterials.2011.07.054 · Cited by 166
Darvin, M. E., Fluhr, J. W., Schanzer, S., Richter, H., Patzelt, A., Meinke, M. C., Zastrow, L., Golz, K., Doucet, O., Sterry, W., et al. (2011) · Journal of Dermatological Science · doi:10.1016/j.jdermsci.2011.06.009 · Cited by 57
Muhlisin, M., Utama, D. T., Lee, J. H., Choi, J. H., & Lee, S. K. (2016) · Korean Journal for Food Science of Animal Resources · doi:10.5851/kosfa.2016.36.3.405 · Cited by 46
Buamard, N., & Benjakul, S. (2017) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201700131 · Cited by 36
Metadata
- Authors
- Choe, E., & Min, D. B.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2005-11
- Volume
- 70
- Issue
- 9
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2099291489
- Cited by
- 260
- References
- 3
- FWCI
- 3.63
- Type
- journal article
- Language
- en
- Open access
- closed
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