Synthetic and natural antioxidants: food quality protectors
DOI:
https://doi.org/10.3989/gya.1996.v47.i3.859Keywords:
Food, Natural antioxidant, Oxidative rancidity, Quality protector, Review (paper), Synthetic antioxidant,Abstract
Oxidation of food lipid components, known as oxidative rancidity is one of the major deteriorative and quality-affecting reactions. Oxidative rancidity is initiated by oxygen free-radicals or by the reaction of molecular oxygen with pre-formed organic free-radicals from polyunsaturated fatty acids composing fats and oils. Oxidation may be prevented or delayed by antioxidants, these substances being organic molecules of either synthetic or natural origin which can scavenge the oxygen free-radicals involved in fatty acid oxidation. Synthetic antioxidants are the most popular and widely used antioxidants, however concerns about it safe to both human and animal health is encouraging research on substances from natural origin showing antioxidant properties. Few natural antioxidants have been proved to be effective when compared to synthetic products in the same experimental conditions. This work summarizes the main characteristics of the most important synthetic antioxidants, also discuss the principal characteristics of four natural antioxidants, comparing the advantages and disadvantages of using natural products compared to synthetic ones, and sight the future for natural products with antioxidant activity.
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Published
1996-06-30
How to Cite
1.
Valenzuela A, Nieto S. Synthetic and natural antioxidants: food quality protectors. Grasas aceites [Internet]. 1996Jun.30 [cited 2024Apr.19];47(3):186-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/859
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Reviews
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Copyright (c) 1996 Consejo Superior de Investigaciones Científicas (CSIC)
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