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Fig. 10.2 Mechanism by which one phenolic free radical scavenger can inactivate two
peroxyl radicals.
impact its ability to interact with free radicals. For example, if a compound is
lipid soluble it will not readily react with a water-soluble free radical regardless
of its reduction potential or bond dissociation energy. In foods, the efficiency of
phenolic FRS is dependent on additional factors besides chemical reactivity.
Factors such as volatility, pH sensitivity, interaction with other food components
and heat stability can influence the retention and activity of the FRS in stored
and processed foods (Nawar, 1996).
Many of the most effective FRS contains a phenol ring somewhere in their
structure. Hydrogen donation in phenolics generally occurs through the hydroxyl
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