Knowra Autoxidation Autoxidation Autoxidation is oxidation initiated by molecular oxygen without a direct external oxidant. It often proceeds through radical chain reactions that can continue after initiation.
Radical chain reaction : A reaction sequence in which reactive intermediates propagate repeating steps that generate further reactive intermediates. Autoxidation commonly spreads as radicals repeatedly convert oxygen and substrate into new radicals.
Lipid peroxidation : The oxidative degradation of lipids through reactions that generate lipid radicals and lipid hydroperoxides. Autoxidation of unsaturated lipids produces the chain reactions called lipid peroxidation.
Molecular oxygen : The diatomic molecule O₂, the predominant form of oxygen in Earth's atmosphere and a common oxidant. Molecular oxygen is the reactant that gives autoxidation its name and supplies incorporated oxygen.
Oxidative stress : A state in which oxidant production exceeds the capacity of biological systems to control reactive species and repair damage. Autoxidation of cellular lipids and other molecules can contribute to oxidative damage.
Enzymatic oxidation : Oxidation catalyzed by enzymes that bind substrates and facilitate specific chemical transformations. Autoxidation can proceed without an enzyme, unlike oxidation whose defining catalyst is enzymatic.
Hydroperoxide : A compound containing an oxygen–oxygen bond with one hydrogen attached, represented by the group –OOH. Hydroperoxides are primary products of many autoxidation chains and can later split into radicals.
Rancidification : The development of unpleasant odors and flavors in fats and oils through chemical or enzymatic degradation. Autoxidation of unsaturated fats forms volatile compounds responsible for oxidative rancidity.
Free radical : An atom, molecule, or ion containing an unpaired electron, often making it chemically reactive. Radicals are the reactive intermediates that drive the characteristic chain pathway.
Food spoilage : The deterioration of food quality through biological, chemical, or physical changes that make food undesirable or unsafe. Autoxidation is a chemical cause of off-flavors, nutrient loss, and quality decline in foods.
Photoxidation : Oxidation initiated or accelerated by light, often through excited molecules or reactive oxygen species. Light can trigger oxidation through pathways distinct from spontaneous autoxidation, though both may occur together.
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