Synthetic and natural antioxidants: food quality protectors

Authors

  • A. Valenzuela Unidad de Bioquímica Farmacológica y Lípidos. Instituto de Nutrición y Tecnología de Alimentos, Universidad de Chile
  • S. Nieto Unidad de Bioquímica Farmacológica y Lípidos. Instituto de Nutrición y Tecnología de Alimentos, Universidad de Chile.

DOI:

https://doi.org/10.3989/gya.1996.v47.i3.859

Keywords:

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. grasasaceites [Internet]. 1996Jun.30 [cited 2023Jun.9];47(3):186-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/859

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Section

Reviews

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