ABSTRACT
III. Tocopherol as Prooxidant .................................................................................................... 438 IV. Prooxidant Mechanism of Oxidized Tocopherol................................................................. 439 References ..................................................................................................................................... 445
Lipid oxidation in foods is a free radical chain reaction of unsaturated fatty acids. The high reactivity of the carbon double bonds in unsaturated fatty acids makes these substances primary targets for free radical reactions. The chain reaction includes initiation, propagation, and termination step. The propagation step is a slow step and responsible for the autocatalytic nature of oxidation [1,2]. The reaction between free radicals and lipids in the food system contributes to the deterioration of flavor, discoloration, and the formation of potential toxic products [3-5].
