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

ÇELİK E. E., GÖKMEN V.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol.62, no.21, pp.5766-5782, 2022 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Review
  • Volume: 62 Issue: 21
  • Publication Date: 2022
  • Doi Number: 10.1080/10408398.2021.1892584
  • Journal Name: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, CINAHL, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, SportDiscus, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.5766-5782
  • Keywords: Free antioxidants, bound antioxidants, antioxidant activity, interaction, synergism, regeneration
  • Hacettepe University Affiliated: Yes

Abstract

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.