Lipid oxidation studied by electron paramagnetic resonance (EPR)

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Standard

Lipid oxidation studied by electron paramagnetic resonance (EPR). / Andersen, Mogens L.

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. Academic Press, 2021. s. 201-213.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Andersen, ML 2021, Lipid oxidation studied by electron paramagnetic resonance (EPR). i Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. Academic Press, s. 201-213. https://doi.org/10.1016/B978-0-12-821391-9.00004-1

APA

Andersen, M. L. (2021). Lipid oxidation studied by electron paramagnetic resonance (EPR). I Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (s. 201-213). Academic Press. https://doi.org/10.1016/B978-0-12-821391-9.00004-1

Vancouver

Andersen ML. Lipid oxidation studied by electron paramagnetic resonance (EPR). I Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. Academic Press. 2021. s. 201-213 https://doi.org/10.1016/B978-0-12-821391-9.00004-1

Author

Andersen, Mogens L. / Lipid oxidation studied by electron paramagnetic resonance (EPR). Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. Academic Press, 2021. s. 201-213

Bibtex

@inbook{9928fad405624e6d879f45a6f307e58a,
title = "Lipid oxidation studied by electron paramagnetic resonance (EPR)",
abstract = "Electron paramagnetic resonance spectroscopy (EPR) allows the detection and quantification of radicals generated during autoxidation of lipids. Even though the high reactivities and very low steady-state concentrations limit the direct detection of lipid-derived radicals to near rigid systems at low temperatures, then the spin trapping technique makes it possible to study radical formation in most types of lipid-containing foods. The addition of radicals to spin traps generates EPR detectable spin adducts that can allow assessment of shelf life and evaluation of possible antioxidants. By analysis of EPR spectra of spin probes, which are stable radicals, the availability of dioxygen at a microscopic scale can be evaluated as well as the location of important components such as antioxidants in emulsion systems.",
keywords = "EPR spectroscopy, Oxidation, Radicals, Spin probes, Spin trapping",
author = "Andersen, {Mogens L.}",
note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Inc. All rights reserved.",
year = "2021",
doi = "10.1016/B978-0-12-821391-9.00004-1",
language = "English",
pages = "201--213",
booktitle = "Omega-3 Delivery Systems",
publisher = "Academic Press",
address = "United States",

}

RIS

TY - CHAP

T1 - Lipid oxidation studied by electron paramagnetic resonance (EPR)

AU - Andersen, Mogens L.

N1 - Publisher Copyright: © 2021 Elsevier Inc. All rights reserved.

PY - 2021

Y1 - 2021

N2 - Electron paramagnetic resonance spectroscopy (EPR) allows the detection and quantification of radicals generated during autoxidation of lipids. Even though the high reactivities and very low steady-state concentrations limit the direct detection of lipid-derived radicals to near rigid systems at low temperatures, then the spin trapping technique makes it possible to study radical formation in most types of lipid-containing foods. The addition of radicals to spin traps generates EPR detectable spin adducts that can allow assessment of shelf life and evaluation of possible antioxidants. By analysis of EPR spectra of spin probes, which are stable radicals, the availability of dioxygen at a microscopic scale can be evaluated as well as the location of important components such as antioxidants in emulsion systems.

AB - Electron paramagnetic resonance spectroscopy (EPR) allows the detection and quantification of radicals generated during autoxidation of lipids. Even though the high reactivities and very low steady-state concentrations limit the direct detection of lipid-derived radicals to near rigid systems at low temperatures, then the spin trapping technique makes it possible to study radical formation in most types of lipid-containing foods. The addition of radicals to spin traps generates EPR detectable spin adducts that can allow assessment of shelf life and evaluation of possible antioxidants. By analysis of EPR spectra of spin probes, which are stable radicals, the availability of dioxygen at a microscopic scale can be evaluated as well as the location of important components such as antioxidants in emulsion systems.

KW - EPR spectroscopy

KW - Oxidation

KW - Radicals

KW - Spin probes

KW - Spin trapping

U2 - 10.1016/B978-0-12-821391-9.00004-1

DO - 10.1016/B978-0-12-821391-9.00004-1

M3 - Book chapter

AN - SCOPUS:85127157321

SP - 201

EP - 213

BT - Omega-3 Delivery Systems

PB - Academic Press

ER -

ID: 307004134