Mekanisme Quenching Oksigen Singlet pada Oksidasi Makanan  

Oleh:

Sibuea, Posman

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Media Unika Majalah Ilmiah Unika Santo Thomas Sumatera Utara vol. 25 no. 83 (Jan. 2012), page 109-120.
Topik: Singlet Oxygen; Food Oxidation and Quenching Mechanism

Ketersediaan

Perpustakaan PKPM Nomor Panggil: M62.3 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Triplet oxygen oxidation (autoxidation) does not fully explain the inition step of lipid oxidation. A number of researcher suggested that singlet oxygen is involved in the initiation of triplet oxygen lipid oxidation can directly react with double bonds without the formation of free radicals. Singlet oxygen oxidation can be very rapid in foods due to the low activaton energy required for the chemical reaction. Singlet oxygen is produced by photosensitizers in the presence of light and triplet oxygen. . The photosensitizers such as chlorophyll, riboflavin, and synthtetic colorants in foods can absorb energy from light and transfer it to triplet oxygen to form singlet oxygen. The photo sensitizer absorbs the ultraviolet or visible radiation energy rapidly and becomes an unstable, excited, dinglet state molecule (sen). The excited singlet photosintizer loses its energy by internal conversion, emission of light, or intersystem crossing. Singlet oxygen oxidation produces undesirable compounds in foods during processing and storage. However, carotenoids, quercetin, and tocopherols in foods can minimize singlet oxygen oxidation. The in-depth scientific knowledge on the formation, reactions, quenching mechanisms, and kinetics of singlet oxygen can greatly improve the quality of foods by minimizing the oxidation during processing and storage. The single oxygen oxidation has contributed to the explanation of several important chemical reaction in the reversion flavor in foods products.

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