Antioxidants used in oils, fats and fatty foods

Detalhes bibliográficos
Autor(a) principal: Ramalho,Valéria Cristina
Data de Publicação: 2006
Outros Autores: Jorge,Neuza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422006000400023
Resumo: Lipid oxidation is certainly one of the most important alterations that affect both oils or fats and foods that contain them. It is responsible for the development of unpleasant taste and smell in foods, making them unsuitable for consuming. The use of antioxidants permits a longer useful life of these products. This work presents a bibliographic review of research carried out in order to evaluate the antioxidant activity of natural or synthetic substances used in the conservation of food lipid. Among such substances, the following antioxidants are highlighted: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), propyl gallate (PG), tocopherols, phenolic acids and isolated compounds from rosemary and oregano.
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spelling Antioxidants used in oils, fats and fatty foodslipid oxidationnatural antioxidantssynthetic antioxidantsLipid oxidation is certainly one of the most important alterations that affect both oils or fats and foods that contain them. It is responsible for the development of unpleasant taste and smell in foods, making them unsuitable for consuming. The use of antioxidants permits a longer useful life of these products. This work presents a bibliographic review of research carried out in order to evaluate the antioxidant activity of natural or synthetic substances used in the conservation of food lipid. Among such substances, the following antioxidants are highlighted: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), propyl gallate (PG), tocopherols, phenolic acids and isolated compounds from rosemary and oregano.Sociedade Brasileira de Química2006-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422006000400023Química Nova v.29 n.4 2006reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422006000400023info:eu-repo/semantics/openAccessRamalho,Valéria CristinaJorge,Neuzaeng2006-08-02T00:00:00Zoai:scielo:S0100-40422006000400023Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2006-08-02T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Antioxidants used in oils, fats and fatty foods
title Antioxidants used in oils, fats and fatty foods
spellingShingle Antioxidants used in oils, fats and fatty foods
Ramalho,Valéria Cristina
lipid oxidation
natural antioxidants
synthetic antioxidants
title_short Antioxidants used in oils, fats and fatty foods
title_full Antioxidants used in oils, fats and fatty foods
title_fullStr Antioxidants used in oils, fats and fatty foods
title_full_unstemmed Antioxidants used in oils, fats and fatty foods
title_sort Antioxidants used in oils, fats and fatty foods
author Ramalho,Valéria Cristina
author_facet Ramalho,Valéria Cristina
Jorge,Neuza
author_role author
author2 Jorge,Neuza
author2_role author
dc.contributor.author.fl_str_mv Ramalho,Valéria Cristina
Jorge,Neuza
dc.subject.por.fl_str_mv lipid oxidation
natural antioxidants
synthetic antioxidants
topic lipid oxidation
natural antioxidants
synthetic antioxidants
description Lipid oxidation is certainly one of the most important alterations that affect both oils or fats and foods that contain them. It is responsible for the development of unpleasant taste and smell in foods, making them unsuitable for consuming. The use of antioxidants permits a longer useful life of these products. This work presents a bibliographic review of research carried out in order to evaluate the antioxidant activity of natural or synthetic substances used in the conservation of food lipid. Among such substances, the following antioxidants are highlighted: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), propyl gallate (PG), tocopherols, phenolic acids and isolated compounds from rosemary and oregano.
publishDate 2006
dc.date.none.fl_str_mv 2006-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422006000400023
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422006000400023
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0100-40422006000400023
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.29 n.4 2006
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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