Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat.
antioxidants
electron spin resonance
lipid oxidation
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
04 May 2020
04 May 2020
Historique:
received:
03
04
2020
revised:
28
04
2020
accepted:
01
05
2020
entrez:
8
5
2020
pubmed:
8
5
2020
medline:
8
5
2020
Statut:
epublish
Résumé
Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (
Identifiants
pubmed: 32375314
pii: foods9050572
doi: 10.3390/foods9050572
pmc: PMC7278865
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : National Key Research and Development Project
ID : 2018YFD0502306
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