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Autoxidation in Food and Biological Systems

  • Book
  • © 1980

Overview

Editors:
  1. Michael G. Simic

    1. Center for Radiation Research, National Bureau of Standards, USA

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  2. Marcus Karel

    1. Massachusetts Institute of Technology, Cambridge, USA

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Table of contents (33 chapters)

  1. Front Matter

    Pages i-xii
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  2. Mechanisms of Autoxidation

    1. Initiation of the Autoxidation of Polyunsaturated Fatty Acids (PUFA) by Ozone and Nitrogen Dioxide

      • William A. Pryor, Donald G. Prier, John W. Lightsey, Daniel F. Church
      Pages 1-16

    2. Kinetic and Mechanistic Studies of Peroxy, Vitamin E and Anti-Oxidant Free Radicals by Pulse Radiolysis

      • Michael G. Simic
      Pages 17-26

    3. Singlet Oxygen-Initiated Photooxidation of Unsaturated Fatty Acid Esters and Inhibitory Effects of Tocopherols and β-Carotene

      • Setsuro Matsushita, Junji Terao
      Pages 27-44

    4. EPR Studies in Autoxidation

      • K. M. Schaich, D. C. Borg
      Pages 45-70

    5. Spin Trapping of Radical Species Involved in the Propagation of Lipid Peroxidation

      • Gerald M. Rosen, Elmer J. Rauckman, Eli Finkelstein
      Pages 71-87

    6. Dioxygen Complexes as Intermediates in Metal-Catalyzed Oxidation of Organic Substances

      • Arthur E. Martell
      Pages 89-118

    7. The Autoxidation of Cholesterol

      • Leland L. Smith
      Pages 119-132

  3. Food and Model Systems

    1. Activities of FDA’s Division of Nutrition Regarding Cholesterol Oxides

      • Alan J. Sheppard, Chih-shang J. Shen
      Pages 133-140

    2. Analytical Methods Used in the Study of Autoxidation Processes

      • Edwin N. Frankel
      Pages 141-170

    3. Rapid Instrumental Analysis of Lipid Oxidation Products

      • Allen J. St. Angelo, Michael G. Legendre, Harold P. Dupuy
      Pages 171-183

    4. Simplified Tests for Fat Deterioration

      • Setsuro Matsushita, Tomomi Asakawa
      Pages 185-190

    5. Lipid Oxidation, Secondary Reactions, and Water Activity of Foods

      • Marcus Karel
      Pages 191-206

    6. Autoxidation of Fats and Oils at Elevated Temperatures

      • W. W. Nawar, A. Witchwoot
      Pages 207-221

    7. Lipid Hydroperoxide Induced Oxidation of Cysteine in Peptides

      • John W. Finley, Robert E. Lundin
      Pages 223-235

    8. Degradation Products of L-Tryptophan Reacted with Peroxidizing Methyl Linoleate a,b

      • S. H. Yong, S. Lau, Y. Hsieh, M. Karel
      Pages 237-247

    9. Oxidative Crosslinking of Proteins and Other Biopolymers

      • Hans Neukom
      Pages 249-259

  4. Antioxidants

    1. Natural Antioxidants

      • L. R. Dugan
      Pages 261-282

    2. Natural Antioxidants of Soybeans and Other Oil-Seeds

      • Dan E. Pratt
      Pages 283-293

    3. Recent Trends in Food Applications of Antioxidants

      • William L. Porter
      Pages 295-365
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Keywords

About this book

The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi­ cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per­ oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci­ dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad­ dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem­ ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti­ oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.

Editors and Affiliations

  • Center for Radiation Research, National Bureau of Standards, USA

    Michael G. Simic

  • Massachusetts Institute of Technology, Cambridge, USA

    Marcus Karel

Bibliographic Information

  • Book Title: Autoxidation in Food and Biological Systems

  • Editors: Michael G. Simic, Marcus Karel

  • DOI: https://doi.org/10.1007/978-1-4757-9351-2

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1980

  • Hardcover ISBN: 978-0-306-40561-7Published: 01 November 1980

  • Softcover ISBN: 978-1-4757-9353-6Published: 25 April 2013

  • eBook ISBN: 978-1-4757-9351-2Published: 29 June 2013

  • Edition Number: 1

  • Number of Pages: XII, 659

  • Topics: Food Science, Chemistry/Food Science, general

  • Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma

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