Autoksidaatiota

Autoksidaatiota, also known as autoxidation, is a spontaneous chemical process in which organic compounds react with molecular oxygen (O2) under ambient conditions. This oxidation typically involves free radical mechanisms, leading to the formation of peroxides, hydroperoxides, and various oxidation products. Autoxidation plays a significant role in diverse fields such as food spoilage, polymer degradation, and biological aging.

The process generally begins with the abstraction of a hydrogen atom from a susceptible site within the molecule, resulting in the formation of a free radical. This radical then reacts with oxygen to produce a peroxy radical, which can further react with surrounding molecules to propagate a chain reaction. Over time, this chain reaction results in the accumulation of oxidative products, causing deterioration or modification of the original substance.

In food technology, autoxidation is responsible for rancidity in fats and oils, leading to undesirable flavors and nutritional loss. Antioxidants are commonly added to inhibit or slow down these oxidation reactions. In materials science, autoxidation contributes to the aging and degradation of polymers, affecting their physical properties and lifespan.

Biologically, autoxidation processes are involved in aging and certain pathological conditions, where oxidative stress damages cellular components such as lipids, proteins, and DNA. The body has natural antioxidant defenses to counteract these effects, but excessive oxidative stress can overwhelm these systems, potentially leading to health issues.

Controlling autoxidation involves reducing exposure to oxygen, limiting heat and light, and using stabilizers or antioxidants. Understanding the mechanisms of autoxidation is crucial for developing strategies to preserve the stability and quality of various products and to mitigate its harmful effects in biological systems.