Radical Revelations: Electron Spin Resonance Sheds Light on Fried Chicken Integrity | ||
| New Valley Veterinary Journal | ||
| Article 5, Volume 4, Issue 2, June 2024, Pages 30-33 PDF (281.86 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/nvvj.2024.287811.1044 | ||
| Authors | ||
| Aya Amin Hashim* 1; Rania Zaki2; Doaa Abdel-Maguid3; Ebtsam Ahmad4 | ||
| 1Meat Hygiene, Safety and Technology Faculty of Veterinary medicine, New Valley University | ||
| 2Department of Food Hygiene, Safety and Technology (Meat Hygiene), Faculty of Veterinary Medicine, New Valley University, Egypt. | ||
| 3Department of Forensic and Toxicology, Faculty of Veterinary Medicine, New Valley University, Egypt | ||
| 4Department of Food Hygiene, Animal Health Research Institute, El-Dakhla, New Valley, Egypt | ||
| Abstract | ||
| In recent times, there has been growing interest in free radicals due to their close association with human aging and various illnesses. Cooking processes, particularly those involving smoked meat, used oil, and fat, are external factors that produce free radicals. Foods rich in proteins, lipids, and carbohydrates, as well as those containing reactive ingredients, serve as primary sources of these compounds. When free radicals accumulate in the body without proper removal, oxidative stress occurs. This buildup is linked to chronic and degenerative conditions such as cancer, autoimmune diseases, aging, cataracts, rheumatoid arthritis, cardiovascular diseases, and neurological disorders. The purpose of this study was to use electron spin resonance (ESR) to detect the presence of free radicals in various meat products as a potential human threat. Twenty-five randomly selected ready-to-eat fried chicken samples were collected from several supermarkets to assess the presence of free radicals using electron spin resonance (ESR). Our results showed that free radicals were present in the examined samples at various concentrations. | ||
| Keywords | ||
| Chicken meat product; Diseases; Electron spin resonance (ESR); Free radicals | ||
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