autooxidation
|au-to-ox-i-da-tion|
🇺🇸
/ˌɔːtoʊˌɑksɪˈdeɪʃən/
🇬🇧
/ˌɔːtəʊˌɒksɪˈdeɪʃ(ə)n/
self-driven oxidation
Etymology
'autooxidation' originates from Greek and New Latin/modern English, specifically the parts 'auto-' from Greek 'autos' and 'oxidation' from New Latin 'oxidatio' (via French/Latin 'oxide'), where 'autos' meant 'self' and 'oxys' (root of 'oxide') meant 'sharp' or 'acid' (later associated with 'oxygen').
'autooxidation' was originally written as 'auto-oxidation' in scientific texts and later became the closed compound 'autooxidation' in modern English; 'oxidation' itself derived from 'oxide' (French/Latin) which ultimately traces to Greek 'oxys'.
Initially the components referred simply to 'self' + 'formation of oxides/by oxygen', but the modern term has specialized to mean non-enzymatic, often free-radical-driven oxidation processes (e.g., lipid peroxidation) rather than only formation of simple oxides.
Meanings by Part of Speech
Noun 1
oxidation that occurs spontaneously by molecular oxygen (often from air) without enzymatic catalysis; often involves free-radical chain reactions.
Autooxidation of certain organic compounds can proceed at room temperature and is often inhibited by antioxidants.
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Noun 2
the self-initiated oxidative deterioration of lipids and fats (leading to rancidity) and related materials through oxygen-driven chain reactions.
Autooxidation of unsaturated fats in food is a major cause of rancidity and off-flavors.
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Last updated: 2025/11/27 13:12
