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10. Antioxidants[1]

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ANTIOXIDANT Antioxidants The chemical compounds which can delay the start or slow the rate of lipid oxidation reaction in food systems. 14 13 12 11 10 9 - - H CH 2 CH CH CH 2 CH CH CH 2 R (CH 2 ) 3 CH 3 Initiation 13 12 11 10 9 - + 3 O 2 (CH 2 ) 4 CH 3 CH CH CH CH CH 2 R CH Mechanism of Antioxidant Metal Energy Reactive oxygen species Lipoxygenase Substrate effect Oxygen consumption, Conjugated diene Electron spin resonance E 0 = o
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  ANTIOXIDANT  Antioxidants The chemical compounds which can delay the start or slowthe rate of lipid oxidation reaction in food systems.  14   13   12   11   10 9 - y HCH 2 CHCHCH 2 CHCHCH 2 R ( CH 2 ) 3 CH 3 Initiation 13   12   11   10 9 y + 3 O 2 ( CH 2 ) 4 CH 3 CHCHCHCHCH 2 R  CH Mechanism of Antioxidant MetalEnergy R  eactive oxygen speciesLipoxygenaseSubstrate effectOxygen consumption,Conjugated dieneElectron spin resonance )  ! mvK= 10 9 /sec  y ( K= 10 o M - 1 sec - 1 ) + y H from R  H ( triglyceride )( CH 2 ) 4 CH 3 CHCHCHCHCH 2 R  CHOOPropagation 13   12   11   10 9 OHC ( CH 3)3 OCH 3 y , from ) 0 ! 1000 mv ) 0   ! 300 -5 00 mv ( K= 10 7 M - 1 sec - 1 )R  . OC ( CH 3)3 OCH 3 .
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