FDSC 305- Midterm Exam Guide - Comprehensive Notes for the exam ( 48 pages long!)
11 Oct 2017
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Document Summary
Future trends: types of antioxidants based on mode of action: Enzymes act as antioxidant used for food preservation: types of antioxidants based on sources: Antioxidants are substances that act to prevent or inhibit oxidation of other molecules. In living organisms, nutrients get oxidized via glycolysis, tca cycle and etc. to release energy. In the course of these redox reactions, energy is released together with highly reactive species (eg: free radicals). The reactive species are potentially harmful as they abstract protons/donate electrons to other biomolecules to gain stability: autoxidation: Spontaneous oxidation of biomolecules by molecular o2, commonly happens to unsaturated biomolecules. As a result of autoxidation, changes happen in some biomolecules in terms of size and/or odour. Some of the changes may be desirable, others maybe undesirable. The off flavours are described as rancid flavours, and this type of rancidity induced by oxidative is known as oxidative.
