Initiation of oxidative changes in foods

Area of Science:

• Food Science
• Chemistry
• Biochemistry

Background:

• Lipid peroxidation is a major cause of food spoilage.
• Initiation mechanisms are diverse, involving metal catalysts and reactive oxygen species.
• Understanding these pathways is key to food preservation.

Purpose of the Study:

• To review mechanisms initiating lipid peroxidation in food systems.
• To discuss the role of activated oxygen species in food oxidation.
• To highlight the importance of inhibiting these reactive species.

Main Methods:

• Review of chemical and biological reactions.
• Analysis of catalytic roles of metal ions and heme proteins.
• Examination of activated oxygen species generation and reactivity.

Main Results:

• Two primary initiation pathways: homolytic scission of peroxides and reaction with activated oxygen species.
• Metal ions and heme proteins catalyze peroxide scission.
• Activated oxygen species (singlet oxygen, hydroxyl radical, ozone, superoxide, hydrogen peroxide) initiate oxidation.

Conclusions:

• Reactive oxygen species can generate peroxides, leading to chain reactions.
• Superoxide and hydrogen peroxide can form more reactive species.
• Inhibiting reactive oxygen species is vital for food oxidative stability.