Interactions between free and bound antioxidants under different conditions in food systems


ÇELİK E. E. , GÖKMEN V.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021 (SCI İndekslerine Giren Dergi) identifier

Özet

This review aimed to give comprehensive information about the interactions between free and bound antioxidants naturally found in different food matrices. In this context, firstly, the free and bound antioxidant terms are defined; their place in the daily diet, the path they follow in the body and their characteristics are explained. Factors affecting the interactions have been revealed as a result of the compilation of studies conducted until today, related to bound and free antioxidant interactions. Accordingly, it was observed that many factors such as reaction environment, concentration, pH, chemical structure, source and antioxidant/prooxidant nature of the compounds were effective on interactions. It has been emphasized that the interactions between free and bound antioxidants have a dynamic balance that can easily change under the influence of various factors, which in turn needs the interactions to be handled specifically for each case.