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Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods

✍ Scribed by Olesea Roman; Marie-Noëlle Maillard; Cédric Plessis; Anne-Marie Riquet

Book ID
102462883
Publisher
Wiley (John Wiley & Sons)
Year
2010
Tongue
English
Weight
467 KB
Volume
22
Category
Article
ISSN
0956-666X

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✦ Synopsis

Abstract

Oxidative reactions that involve lipids are among the most important causes of deterioration of foods and affect both their shelf life and their organoleptic and nutritional properties. Radicals are intermediate key‐constituents in these reactions. Their detection is therefore essential in order to understand and predict early stages of these destructive oxidations. Several Electron Spin Resonance (ESR) methodologies (direct and indirect) make it possible to identify, quantify and measure the reactivity of radical species formed during oxidative‐reductive reactions. They are also used to evaluate the antiradical activity of antioxidants delaying lipid oxidation. An overview on the use of different ESR methodologies to study lipid oxidation in foods is reported in this paper.

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Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil
✍ Riikka Raitio; Vibeke Orlien; Leif H. Skibsted 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 255 KB

## Abstract Electron spin resonance (ESR) spectroscopy was applied to study early oxidative events in semisolid palm oil in bulk. Oil was stored at mildly accelerated conditions of 50°C for 7 days and the free radical formation was followed with the addition of spin trap __N__‐tert‐butyl‐α‐phenyl‐n