Functionality changes of natural antioxidants during food processing and storage

J. Pokorný, Š. Schmidt and H. T. T. Nguyen
Additional contact information
J. Pokorný: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic
Š. Schmidt: Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava, Slovak Republic
H. T. T. Nguyen: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S80-S83

Abstract: Food raw materials and products contain inhibitors of oxidation reactions, both in the lipidic phase and the aqueous phase. The most important inhibitors are phenolic antioxidants. During food processing and storage, concentrations of antioxidants in the two phases reach an equilibrium. Phenolics react with lipidic free radicals, being converted into antioxidant free radicals, quinones, polymers and copolymers. Some degradation products possess an antioxidant activity, too. The relative antioxidant activity decreases with decreasing concentration of oxygen in the system and with increasing temperature. Antioxidants are more rapidly decomposed in surface layers. Health aspects of antioxidant degradation products are often neglected as the safety of antioxidant degradation products is mostly unknown.

Keywords: antioxidants; food technology; food storage; oxidation; phenolics (search for similar items in EconPapers)
Date: 2004
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/10617-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/10617-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10617-cjfs

DOI: 10.17221/10617-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().