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http://dx.doi.org/10.23093/FSI.2018.51.2.127

Lipid oxidation and antioxidant mechanisms in different matrix  

Yi, BoRa (Department of Food Science and Biotechnology, Sungkyunkwan University)
Kim, Mi-Ja (Department of Food and Nutrition, Kangwon National University)
Lee, JaeHwan (Department of Food Science and Biotechnology, Sungkyunkwan University)
Publication Information
Food Science and Industry / v.51, no.2, 2018 , pp. 127-135 More about this Journal
Abstract
The action of antioxidants was different depending on the environments where antioxidants were located. Although basic mechanisms of lipid oxidation and antioxidants were related each other, their contribution on the degree of oxidation was different. In thisreview, terminology on antioxidant properties were defined such as antioxidant activity and antioxidant capacities. In addition, antioxidant mechanisms including primary and secondary antioxidants or hydrogen donating or electron transferring antioxidants were introduced. Also, the impact of physical points of view and antioxidant polar paradox were introduced. Depending on the types of food matrice including bulk oil, oil-in-water emulsion (O/W), or solid state, antioxidant actions showed different degree and this point was explained in detail.
Keywords
Lipid oxidation; antioxidant; matrix; minor compound;
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Times Cited By KSCI : 1  (Citation Analysis)
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