ABSTRACT
References ......................................................................................................................................403 References (IT) ..............................................................................................................................408
Free radicals (R•, ROO•, etc.) can be de ned as any chemical species having one or more unpaired electrons, a wide de nition that covers hydrogen atoms, transitions metals, the oxygen molecule itself, etc.1 One of the major areas in which carbon free radicals and oxygen free radicals are involved is lipid oxidation that determines the quality and shelf life of foods.2 Oxidative rancidity leads to the production of spoiled off- avor products and is commonly associated with the organoleptic appraisal of food products.3
