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Radical Autoxidation

Radical Autoxidation

The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...

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From Quantity to Reactivity: Advancing Kinetic-Based Antioxidant Testing Methods for Natural Compounds and Food

Rajat Suhag¹, Lucrezia Angeli¹, Matteo Scampicchio¹

¹Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università, Bolzano, Italy.

Comprehensive Reviews in Food Science and Food Safety

|July 15, 2025

Summary

This summary is machine-generated.

Advanced kinetic antioxidant testing methods reveal antioxidant reactivity and inhibition mechanisms over time, offering deeper insights than traditional capacity assays. These methods are crucial for understanding antioxidant performance in real food systems.

Keywords:

antioxidant activity food preservation inhibition constant radical scavenging real‐time methods

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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes

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Published on: June 10, 2022

Area of Science:

Food science and technology
Analytical chemistry
Biochemistry

Background:

Traditional antioxidant assays quantify capacity but lack insights into reactivity and temporal effectiveness.
Understanding antioxidant kinetics is vital for assessing performance in complex systems like food.

Purpose of the Study:

To review advanced kinetic-based antioxidant testing methods.
To discuss their principles, advantages, limitations, and applications.
To highlight challenges and opportunities for practical implementation.

Main Methods:

Integration of kinetic modeling into traditional assays (DPPH, ORAC).
Inhibited autoxidation methods using isothermal calorimetry, oxygen uptake, and differential photocalorimetry (DPC).
Assessment of reaction rates and inhibition mechanisms.

Main Results:

Kinetic methods provide detailed information on antioxidant behavior and inhibition mechanisms.
Many methods are applicable to real food substrates, enhancing relevance.
High-throughput options like isothermal calorimetry and substrate monitoring are available for screening.

Conclusions:

Kinetic-based antioxidant testing offers a more comprehensive understanding of antioxidant performance.
Method selection depends on specific experimental needs and convenience.
These advanced methods are valuable for addressing food oxidation challenges.