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Chemical Changes in Food during Processing pp 63–72Cite as

Free Radical Chemistry of Natural Products

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Abstract

Free radicals in plant and animal products are far from being thoroughly investigated. Their direct measurements are often lacking and their existence has been usually inferred from either observed products or oxygen depletion studies (Simic and Karel 1980). In both approaches, the deductions are based on comparison with model systems, where free radicals can be observed directly (see, e.g., Hoffman 1981) by electron spin resonance (ESR), spectrophotometry, or some other physicochemical techniques, under strictly controlled conditions. It should be pointed out, however, that only the ESR technique (Sevilla 1981) gives an unequivocal detection of free radicals because it is based on the measurements of unpaired electrons.

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Author information

Authors and Affiliations

  1. Chemical Kinetics Division, National Bureau of Standards, Gaithersburg, MD, 20899, USA

    P. Neta

  2. Radiation Physics Division, National Bureau of Standards, Gaithersburg, MD, 20899, USA

    M. G. Simic

Authors
  1. P. Neta
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  2. M. G. Simic
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Thomas Richardson

  2. Nabisco Brands, Inc., East Hanover, New Jersey, USA

    John W. Finley

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© 1985 AVI Publishing Co.

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Neta, P., Simic, M.G. (1985). Free Radical Chemistry of Natural Products. 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_4

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  • DOI: https://doi.org/10.1007/978-1-4613-2265-8_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-9389-7

  • Online ISBN: 978-1-4613-2265-8

  • eBook Packages: Springer Book Archive

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