Article | REF: F3400 V1

Biochemical changes in food constituents

Author: Denis LORIENT

Publication date: June 10, 1998

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3. Oxidation reactions

While oxygen is essential for life, it is also a major factor in food degradation, since animal and plant tissues destructured by technological processing become highly oxidizable. These reactions, of enzymatic or chemical origin, modify organoleptic properties (color, aroma...) and nutritional properties (destruction of fatty acids or vitamins).

3.1 Oxidation substrates

Oxidation generally occurs on structures whose hydrogen atoms are rendered labile by the proximity of electron-withdrawing (electronegative) groups: double and triple bonds, electronegative substituents (ortho diphenol, ene-dio); the loss of a hydrogen atom leads to a free radical.

Different types of oxidation are involved:

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Oxidation reactions