Changes in antioxidants mechanism of action

During food processing, interactions of antioxidants with proteins and other food constituents take place, and the activity of some antioxidants may change as a result of hydrolytical processes because glycosides and esters are converted 

Antioxidant free radicals (A H) produced in this way are relatively stable, but they may react with another lipid free radical to form a quinone [15.3] and [15.4]. Quinones can react with amine or thiol groups of proteins, forming polymerisable yellow or red coloured compounds (Pokorny, 1987). Antioxidant free radicals may also react with either another antioxidant free radical or a lipid free radical, forming dimers [15.5] or copolymers [15.6] and [15.7], respectively. Oligomeric or condensated products of antioxidant free radicals usually possess moderate antioxidant activities too (Pokorny et al, 1974)  

Metals of transient valency, particularly copper and iron, catalyse the lipid oxidation because they decompose lipid hydroperoxides with formation of free radicals [15.8] and [15.9]  

The valency of the metal ion changes in every step so that a single atom of heavy metal (Me) may produce many free radicals. Metal chelating compounds, such as citric, tartaric or phosphoric acids, ascorbic acid, phytin or phosphatidic acids, combine with metals to form non-reactive compounds so that the oxidation reactions are inhibited and natural food antioxidants are saved. 

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