Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos

Detalhes bibliográficos
Autor(a) principal: Ramalho, Valéria Cristina [UNESP]
Data de Publicação: 2006
Outros Autores: Jorge, Neuza [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0100-40422006000400023
http://hdl.handle.net/11449/21917
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 Antioxidantes utilizados em óleos, gorduras e alimentos gordurososAntioxidants used in oils, fats and fatty foodslipid oxidationNatural antioxidantsynthetic 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.Universidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Departamento de Engenharia e Tecnologia de AlimentosUniversidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Departamento de Engenharia e Tecnologia de AlimentosSociedade Brasileira de QuímicaUniversidade Estadual Paulista (Unesp)Ramalho, Valéria Cristina [UNESP]Jorge, Neuza [UNESP]2014-05-20T14:02:10Z2014-05-20T14:02:10Z2006-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article755-760application/pdfhttp://dx.doi.org/10.1590/S0100-40422006000400023Química Nova. Sociedade Brasileira de Química, v. 29, n. 4, p. 755-760, 2006.0100-4042http://hdl.handle.net/11449/2191710.1590/S0100-40422006000400023S0100-40422006000400023S0100-40422006000400023.pdf6605948620230104SciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporQuímica Nova0.6460,255info:eu-repo/semantics/openAccess2023-12-08T06:21:32Zoai:repositorio.unesp.br:11449/21917Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:46:48.511410Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
Antioxidants used in oils, fats and fatty foods
title Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
spellingShingle Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
Ramalho, Valéria Cristina [UNESP]
lipid oxidation
Natural antioxidant
synthetic antioxidants
title_short Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
title_full Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
title_fullStr Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
title_full_unstemmed Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
title_sort Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
author Ramalho, Valéria Cristina [UNESP]
author_facet Ramalho, Valéria Cristina [UNESP]
Jorge, Neuza [UNESP]
author_role author
author2 Jorge, Neuza [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Ramalho, Valéria Cristina [UNESP]
Jorge, Neuza [UNESP]
dc.subject.por.fl_str_mv lipid oxidation
Natural antioxidant
synthetic antioxidants
topic lipid oxidation
Natural antioxidant
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
2014-05-20T14:02:10Z
2014-05-20T14:02:10Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/S0100-40422006000400023
Química Nova. Sociedade Brasileira de Química, v. 29, n. 4, p. 755-760, 2006.
0100-4042
http://hdl.handle.net/11449/21917
10.1590/S0100-40422006000400023
S0100-40422006000400023
S0100-40422006000400023.pdf
6605948620230104
url http://dx.doi.org/10.1590/S0100-40422006000400023
http://hdl.handle.net/11449/21917
identifier_str_mv Química Nova. Sociedade Brasileira de Química, v. 29, n. 4, p. 755-760, 2006.
0100-4042
10.1590/S0100-40422006000400023
S0100-40422006000400023
S0100-40422006000400023.pdf
6605948620230104
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Química Nova
0.646
0,255
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 755-760
application/pdf
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 SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129117456957440

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