Which of the following is not useful in preventing oxidation of foods
Answers
Explanation:
Antioxidants are chemicals (naturally occurring and man-made) which prevent oxidation of other molecules, stabilization of free radicals, and slows down cell damage. Oxygen plays a dual role like that of a double-edged sword which symbolizes life and death. Oxygen is a highly reactive component which becomes a part of potentially damaging molecule called free radicals. Free radicals are unstable due to the presence of an unpaired electron and they reach out to capture electrons from other substances in order to neutralize them. The acting substances are the minerals, manganese, and copper, Vitamins B2, B6, C and E, and cysteine (amino acid). Isorabaichromone, a derivative of aloesin (c-glycosylated 5-methyl chromone), a potent antioxidant of A. vera scavenges the superoxide anions (free radicals), thereby exhibiting anti-oxidant property (Hu et al., 2003). The mode of action of these substances is summarized in Table
Answer:
Antioxidants delay or inhibit lipid oxidation at low concentration. Tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants in foods. Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase. Antioxidants show interactions, such as synergism (tocopherols and ascorbic acids), antagonism (α‐tocopherol and caffeic acid), and simple addition. Synergism occurs when one antioxidant is regenerated by others, when one antioxidant protects another antioxidant by its sacrificial oxidation, and when 2 or more antioxidants show different antioxidant mechanisms.
Explanation:
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