Kinetic and Mechanistic Studies of Peroxy, Vitamin E and Anti-Oxidant Free Radicals by Pulse Radiolysis
Autoxidation processes in food and biological systems are based on free radical reactions which involve a variety of organic peroxy radicals, ROO·, oxy radicals, RO· and superoxide radical (sometimes also called perhydroxyl radical), ·O2 − + H+ ⇋ ·O2H. As indicated, the superoxide radical comes in two forms: (a) the anionic form, ·O2 −, which is present predominantly in solutions with pH above pKa = 4.8, and (b) the protonated form, ·O2H, which is present predominantly in the solutions with pH below the pKa value and in less polar media.
KeywordsQuartz Hydrate Benzene Hexane Titration
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