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Chemistry and Implications of Degradation of Phenolic Antioxidants

  • Chapter
Food Antioxidants

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

Phenolic antioxidants are used to prevent or delay the autoxidation of fats and oils. Since Bolland1 showed that autoxidation of fats and oils progresses through the chain reaction of free radicals, many studies on the mechanisms of the action of the antioxidants have been done. It has been shown that the antioxidants scavenge free radicals produced during the propagation steps of autoxidation of fats and oils by donating hydrogen radicals.2-4 The chemistry of the degradation of antioxidant molecules during the course of autoxidation of fats and oils is important for elucidating the action of the antioxidants and of synergistic effects of compounds that potentiate their action. Degradation products of the antioxidants during the course of their exerting antioxidant activity in fats and oils have been elucidated. This chapter deals with the chemistry of the degradation of antioxidants, the chemistry of the degradation of mixed antioxidants, the activity of the antioxidants during the course of their degradation, and the chemistry of the synergistic effects of compounds that potentiate the activity of antioxidants.

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Authors and Affiliations

  1. Tokyo College of Pharmacy, 1432-1 Horinouchi, Hachioji, Tokyo, 192-03, Japan

    Kiyomi Kikugawa, Akira Kunugi & Tsutao Kurechi

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  1. Kiyomi Kikugawa
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  2. Akira Kunugi
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  3. Tsutao Kurechi
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Editors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    B. J. F. Hudson (Honorary REsearch Fellow and Consultant) (Honorary REsearch Fellow and Consultant)

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Kikugawa, K., Kunugi, A., Kurechi, T. (1990). Chemistry and Implications of Degradation of Phenolic Antioxidants. In: Hudson, B.J.F. (eds) Food Antioxidants. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0753-9_3

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  • DOI: https://doi.org/10.1007/978-94-009-0753-9_3

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