Autoksidoitua

Autoksidoitua (from Finnish *auto-* meaning "self" and *oksidoitua* meaning "oxidized") refers to a process where a substance undergoes oxidation without the need for an external oxidizing agent. This phenomenon is particularly relevant in the context of food chemistry, where it describes the spontaneous oxidation of unsaturated fatty acids in lipids, leading to rancidity and off-flavors.

The process primarily involves the reaction of oxygen with polyunsaturated fatty acids, which contain multiple double bonds. These double bonds are susceptible to attack by free radicals, initiating a chain reaction that propagates through the lipid structure. The presence of light, heat, or metal ions can accelerate this process, contributing to the degradation of fats and oils over time.

In food preservation, autoksidoitua is a critical factor influencing shelf life. Foods rich in polyunsaturated fats, such as nuts, seeds, and certain fish, are particularly prone to autoksidoitua. To mitigate this, manufacturers often use antioxidants, such as vitamin E or synthetic additives like butylated hydroxytoluene (BHT), to inhibit the oxidation process. Proper storage conditions, such as refrigeration and exclusion of light, also help slow down autoksidoitua.

Beyond food science, the concept of autoksidoitua is relevant in materials science, where polymer degradation due to oxidative stress can affect the durability of plastics and other synthetic materials. Understanding and controlling autoksidoitua are essential for extending the usability and safety of various products in both industrial and consumer applications.