Review:Oksigen Singlet (1O2) dan Efek Fotooksidasi pada Produk Pangan
DOI:
https://doi.org/10.54367/retipa.v3i2.2644Keywords:
Singlet oksigen, fotooksidasi, dan degradasi kualitas panganAbstract
Dari sejumlah penelitian yang dilakukan secara intensif, terungkap oksigen singlet menjadi ancaman baru keamanan pangan. Oksigen singlet, yang merupakan komponen bukan radikal, bereaksi langsung dengan nonradikal, dan komponen kaya elektron dengan ikatan rangkap tanpa pembentukan radikal bebas. Reaksi fotoksidasi yang didorong oleh oksigen singlet sangat cepat pada makanan akibat rendahnya energi aktivasi yang dibutuhkan untuk terjadinya reaksi kimia. Secara berurutan, laju reaksi oksigen singlet dan oksigen triplet (3O2) dengan asam linoleat adalah 1,3 x 105 M-1S-1 dan 8,9 x 101 M-1S-. Dengan demikian, laju reaksi oksigen singlet dengan asam linoleat sekitar 1450 kali lebih cepat dibandingkan oksigen triplet dengan asam linoleat. Pentingnya peran oksigen singlet terhadap penurunan kualitas makanan telah banyak diketahui belakangan ini, terutama menyangkut oksidasi lemak, vitamin dan protein, yang sensitif terhadap kerusakan oksidatif.References
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