Search results for "Free Radical Formation"

Anti-Neurotoxic Effects of Tauropyrone, a Taurine Analogue

2006

Synthesis of .beta.-ionone in an aldehyde/xanthine oxidase/.beta.-carotene system involving free radical formation

1994

The enzymic cooxidation of β-carotene (BC) by xanthine oxidase (XO) in aqueous solutions leads to β-ionone (BI) and derivatives: epoxy-β-ionone (EPBI), dihydroactinidiolide, β-cyclocitral, pseudoionone, etc. We demonstrate, in this article, that this is due to free radical (R . ) formation during the first hour of stirring and the use of aldehydes as substrate. The bleaching of BC does not occur when the common substrate of XO, xanthine, is used; this proves that the superoxide anion O 2 .- alone is not active on BC. BI formation in this case is not observed

Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy

2012

:  Extra virgin olive oil (EVOO) is recognized as one of the healthiest foods for its high content of antioxidants, which forestall and slow down radical formation. Free radical-initiated oxidation is considered one of the main causes of rancidity in fats and oils. As a consequence, reliable protocols for the investigation of oil oxidation based on selective, noninvasive, and fast methods are highly desirable. Here we report an experimental approach based on UV-Vis absorbance, steady-state fluorescence, and electron paramagnetic resonance (EPR) spectroscopy for studying oxidation processes induced by temperature for a period up to 35 d on Sicilian EVOO samples. We followed the decrease in β…