Hydroperoxide destroyers and how they work

Autoxidation, a free radical chain reaction utilizing atmospheric oxygen, is a significant contributor to food deterioration and spoilage. Hydroperoxides are central to the autoxidation process; these are the first‐formed products and are subject to homolytic decomposition under ambient conditions, thereby starting new free radical chains. Autocatalysis is the result. Autoxidation may be prevented or retarded either by interrupting the free radical chain sequence or by the destruction of hydroperoxides as these are formed using means that do not generate new free radioals. While useful stabilizers may act by either mechanism or both, this review considers only the ways and means of hydroperoxide destruction. It is presupposed that an understanding of the reaction mechanisms will contribute towards the development of new and more effective stabilizers. Therefore, general principles of hydroperoxide decomposition are discussed first. This is followed by an analysis of recent contributions to the elucidation of stabilizer action. Some suggestions for further research are made.