Mechanism of antioxidants
Dec 07, 2020
(1) Through the reduction reaction of antioxidants, the oxygen content in and around the food is reduced. Some antioxidants such as ascorbic acid and isoascorbic acid are easily oxidized, which can make the oxygen in food react with it first, thus avoiding the oxidation of oil.
(2) The hydrogen atoms released by the antioxidants combine with the peroxide produced by the automatic oxidation reaction of oil and interrupt the chain reaction, thus preventing the oxidation process from continuing.
(3) By destroying and weakening the activity of oxidase, it can not catalyze the oxidation reaction.
(4) It can block the substances that can catalyze and cause oxidation reaction, such as complexation of metal ions that can catalyze oxidation reaction.
