Chemistry and Reactions of Reactive Oxygen Species in Foods

Reactive oxygen species (ROS) are formed enzymatically, chemically, photochemically, and by irradiation of food. They are also formed by the decomposition and the inter-reactions of ROS. Hydroxy radical is the most reactive ROS, followed by singlet oxygen. Reactions of ROS with food components produce undesirable volatile compounds and carcinogens, destroy essential nutrients, and change the functionalities of proteins, lipids, and carbohydrates. Lipid oxidation by ROS produces low molecular volatile aldehydes, alcohols, and hydrocarbons. ROS causes crosslink or cleavage of proteins and produces low molecular carbonyls from carbohydrates. Vitamins are easily oxidized by ROS, especially singlet oxygen. The singlet oxygen reaction rate was the highest in β-carotene, followed by tocopherol, riboflavin, vitamin D, and ascorbic acid.

Keywords:

• chemistry
• reaction
• reactive oxygen species

Notes

^a Vever-Bizet et al., 1989;

^b Bielski et al., 1983;

^c Lee and Min, 1991;

^d Kruk et al., 1992;

^e Michaeli and Feitelson, 1994;

^f Motohashi and Saito, 1993;

^g Bielski and Shiue, 1979;

^h Solar et al., 1984;

ⁱ Hoffman and Hayon, 1973;

^j Masuda et al., 1973;

^k Zhao et al., 1994;

^l Ergorov and Kransnovsky, 1986;

^m Moore et al., 1979;

ⁿ Bucknall et al., 1978;

^o Devasagayam et al., 1992;

^p Allen and Parks, 1979;

^q Kishore et al., 1991;

^r Rooney, 1983;

^s Schoeneshoefer, 1972;

^t Cabelli and Bielski, 1983;

^u Li et al., 2000;

^v Mukai et al., 1991;

^w Arudi et al., 1983.