文章基本信息

标题：Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat
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作者：Yingjie Bao ; Yuxia Zhu ; Xiaopu Ren 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：5
页码：572-580
DOI：10.3390/foods9050572
出版社：MDPI Publishing
摘要：Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (p 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.
关键词：antioxidants; electron spin resonance; lipid oxidation antioxidants ; electron spin resonance ; lipid oxidation