Abstract
Autoxidation is a peroxidation process induced by atmospheric oxygen. It is a free radical chain process propagated by peroxy radicals which can greatly amplify the effects. Autoxidation is responsible for the deterioration of various organic materials ranging from the biologically important (e.g., lipids, foods, cell membranes) to the industrially important ones (e.g., rubber, lubricants). The mechanism of autoxidation of an organic substrate, RH, is very well understood and is described by reactions 1–4 (Ingold 1961, 1969, 1971; Mahoney 1969; Howard 1973).
Keywords
- Electron Spin Resonance
- Electron Spin Resonance Spectrum
- Peroxy Radical
- Pulse Radiolysis
- Cationic Polymerization
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Simic, M.G., Hunter, E.P.L. (1985). Antioxidants. In: Richardson, T., Finley, J.W. (eds) Chemical Changes in Food during Processing. Basic Symposium Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2265-8_7
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DOI: https://doi.org/10.1007/978-1-4613-2265-8_7
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