Antioxidants
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11 Terms
oxidation
degradation of lipids by reacting with oxygen
free radicals
molecules with unpaired electrons
primary antioxidants
free radical scavengers
where is vitamin E found?
plant tissues
pros of using phenolic compounds
natural and strong antioxidant
stable across wide pH range
moderately heat stable
cons of using phenolic compounds
strong flavour and aroma
sensative to light
how to test for lipid oxidation
thiobarbuteric acid, peroxide test
what are high thiobarbituic acid values associated with?
fishy, oily and metallic flavour
limitations of thiobarbituic acid
reacts with end products of lipid oxidation
non-specific
peroxide test
colour intensity is proportional to hydroperoxide concentration.
sensative method
secondary antioxidants
neutralise prooxidant catalysts (metals)
Note 
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