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Division Lecture: Chemistry of singlet oxygen oxidation in foods |
D. B. MIN, Dept. of Food Science & Technology, The Ohio State Univ., 2121 Fyffe Rd., 213 Vivian Hall, Columbus, OH 43210 The triplet state oxygen with two unpaired electrons, singlet oxygen with paired electrons in the molecule and other active oxygen species are involved in lipid oxidation in foods. The singlet oxygen has been detected in vegetable oils containing chlorophyll, milk products with riboflavin and meats with myoglobin by electron spin resonance spectrometry and quenchers. The important role of singlet oxygen in the lipid oxidation initiation and reaction rates has been recognized because of very low activation energy for the reaction. Specific subjects included in this presentation are (1) the history and chemistry of triplet oxygen, singlet oxygen and active oxygen species and their roles in lipid oxidation in foods, (2) the kinetics of formation and reaction mechanisms of singlet oxygen in foods, (3) the reaction rates of oxygen species with oils, (4) the quenching mechanisms and kinetics of singlet oxygen oxidation, (5) the chemical mechanisms for the formation of dimethly disulfide and sufur compunds which are found as important compounds in sunlight flavor of milk products (6) the formations of 2-pentyl furan and the geometric and positional isomers of 2-pentenylfuran which are responsible for the reversion flavor of soybean flavor by singlet oxygen oxidation of oil, and (7) how to minimize singlet oxygen oxidation in foods.
Session 8, Oxidation in heterogenous foods and biological tissues: Impact on food quality and health
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