Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1235084 | Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy | 2007 | 8 Pages |
Abstract
There are quantitative and qualitative relations of the actual concentration of the radical ions to the partial pressure of oxygen, the temperature-time regime and the mechanical mixing of the reaction system. These macroscopic parameters significantly affect both the induction period and the velocity of the time-dependent formation of free radicals. From in situ variations of p(O2) and p(Ar) including the connected mixing effects caused by the passing the gases through the reaction mixture, steric and chemical effects of the stabilization of the radical ions were established. The determination of suitable and relevant conditions for stabilization and subsequent radical reactions contributes to the elucidation of the macroscopically known antioxidant activity of Maillard products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Reinhard Stoesser, Jeannette Klein, Simone Peschke, Andrea Zehl, Bettina Cämmerer, Lothar W. Kroh,