FD SC 2140 Chapter Notes - Chapter 2: Fallopia Sachalinensis, Fallopia Japonica, Scots Pine

• School: Clemson University
• Department: Food Science
• Course: FD SC 2140
• Professor: Paul Dawson

Document Summary

Is a polyphenol produced by several plants that is sold as a nutritional supplement. Is produced by several plants, apparently for its antifungal properties. Resveratrol was first isolated from an extract of the peruvian legume cassia quinquangulata in 1974. Antioxidants: free radical scavengers, true antioxidants - bha, bht, propyl gallate tbhq, tocopherols, metal chelators - organic acids (citric, phosphoric, etc. ) Edta: oxygen scavengers - ascorbic acid (vitamin c) Oxidation steps: initiation hydrogen abstraction, creation of a radical (unpaired electron). H* + r: propagation continued production of free radicals accelerating oxidation. Roo* + rh rooh + r: termination formation of nonvolatile end products. Lipid oxidation: a chemical reaction between oxygen and an organic compound. Most often auto-oxidation is the problem with food. fatty acids will oxidize or breakdown and this is the cause for the loss of quality in fats and oils: flavor, odor, viscosity, appearance, nutrition.