Formation of free radicals in Chi-aroma Baijiu during aging process with fat pork

This study aimed to investigate the free radicals' formation pathway in Chi-aroma Baijiu during aged fat pork soaking by using electron paramagnetic resonance (EPR) and spin trapping with 5,5-dimethyl-1-pyrrolin-n-oxide (DMPO). The alkyl radical adducts (DMPO-R) and hydroxyl radical adducts (DMPO-OH) were detected in Baijiu after soaking the fat pork for aging. During the preparation process of aged fat pork, alkoxy radicals adducts (DMPO-RO) were mainly detected since lipid oxidation. Oleic acid and linoleic acid, the two main unsaturated fatty acids in fat pork, produced alkoxy radicals in the oxidation process. The total amounts of spins in linoleic acid and oleic acid after 4-month oxidation treatment increased by 248.07 ± 26.65% and 34.17 ± 0.72% than 0-month. It indicated that the free radicals in aged Chi-aroma Baijiu were mainly derived from the two main unsaturated fatty acids in aged fat pork and linoleic acid had a stronger ability to produce free radicals than oleic acid. Alkoxy radicals (RO·) from fat pork reacted with ethanol in Baijiu to form alkyl radicals (R·). The peroxide bond of hydroperoxides from the oxidation of unsaturated fatty acid were cleaved to form hydroxyl radicals (·OH) that were transferred to Baijiu. The results provide a theoretical guidance for the subsequent work of free radicals scavenging.PMID:37401820 | DOI:10.1080/10715762.2023.2232095

Source: Free Radical Research - July 4, 2023 Category: Research Authors: Fengjiao Zhang Renjie Zhang Songgui He Jingyi Guan Zhaoxing Feng Zhenqiang Wu Source Type: research