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Radical Autoxidation01:20

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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Bioactivation and Tissue Toxicity

Bioactivation is a metabolic process that transforms less reactive substances into highly reactive metabolites, initiating tissue toxicity. This transformation can lead to various toxic effects, including carcinogenesis and teratogenesis. Reactive metabolites are classified into two main types: electrophiles and free radicals.Electrophiles are electron-deficient species and are produced primarily by the enzyme cytochrome P-450 during the metabolism of compounds containing carbon, nitrogen, or...
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Oxidation of Phenols to Quinones

In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
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Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.

Márcio Vargas-Ramella1, Carmen Silvia Favaro-Trindade2, Bárbara Miranda-Vilela1

  • 1Departamento de Ciências Biológicas, Centro de Educação Superior da Região Sul-CERES, Universidade do Estado de Santa Catarina-UDESC, Laguna, Santa Catarina, Brazil.

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Plant antioxidants in food perform differently than expected due to food interactions. Effective use requires understanding their behavior in real systems, not just lab tests, for better health benefits.

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Area of Science:

  • Food science and technology
  • Nutritional biochemistry
  • Chemical kinetics

Background:

  • Plant-based antioxidants are crucial for food preservation and health.
  • In-product and in vivo performance often deviates from solution-phase assay predictions.
  • Matrix interactions, processing, and metabolism significantly alter antioxidant stability and bioactivity.

Purpose of the Study:

  • To integrate molecular mechanisms, SARs, and kinetics with food-matrix and human-relevance factors.
  • To explain the conditions, locations, and mechanisms of plant-based antioxidant action.
  • To provide a comprehensive understanding of antioxidant performance in real-world food systems.

Main Methods:

  • Collating evidence across various antioxidant classes (polyphenols, carotenoids, tocopherols, etc.).
  • Analyzing reaction pathways (H-atom, electron transfer) and interactions (metal chelation, protein/polysaccharide binding).
  • Examining the impact of processing and delivery systems on stability and bioaccessibility.

Main Results:

  • Antioxidant efficacy is dictated by interfacial concentration, partitioning, and metal management, not just intrinsic reactivity.
  • Encapsulation strategies, when optimized, enhance antioxidant retention.
  • Combinations of antioxidants can be synergistic, antagonistic, or pro-oxidant depending on conditions.

Conclusions:

  • Solution-phase assays (DPPH, FRAP) predict intrinsic reactivity but not real-world food performance.
  • Effective formulation requires considering interfacial kinetics, digestion interactions, and gut microbiota.
  • Biomarker-validated intake estimates are essential for assessing dietary antioxidant impact.