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Application of ESR spin label oximetry in food science
Author(s) -
Zhou YuTing,
Yin JunJie,
Lo Y. Martin
Publication year - 2011
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/mrc.2822
Subject(s) - chemistry , electron paramagnetic resonance , oxygen , lipid oxidation , spin label , radical , food quality , nanotechnology , biochemical engineering , food science , nuclear magnetic resonance , biochemistry , organic chemistry , physics , materials science , membrane , antioxidant , engineering
Lipid oxidation attributed to the presence of oxygen has long been a focal area for food science research due in early years mainly to its broad impact on the quality and shelf stability. The need to effectively strategize interventions to detect and eventually eliminate lipid oxidation in food remains as evidence on nutritional and health implications continue to accumulate. Electron spin resonance (ESR) spin label oximetry has been shown capable of detecting dissolved oxygen concentration in both liquid and gaseous phases based on the collision between oxygen and stable free radicals. This review aimed to summarize not just the principles and rationale of ESR spin label oximetry but also the wide spectrum of ESR spin label oximetry applications to date. The feasibility to identify in very early stage oxygen generation and consumption offers a promising tool for controlling lipid oxidation in food and biological systems. Copyright © 2012 John Wiley & Sons, Ltd.