Propriedade antioxidante de compostos fenólicos: importância na dieta e na conservação de alimentos

• Autor(a) principal: Achkar, Marina Teixeira [UNESP]
• Data de Publicação: 2013
• Outros Autores: Novaes, Gabriela Machado [UNESP], Silva, Marcelo José Dias [UNESP], Vilegas, Wagner [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• DOI: 10.5892/ruvrd.v11i2.398406
• Texto Completo: http://revistas.unincor.br/index.php/revistaunincor/article/view/1151; http://hdl.handle.net/11449/123439
• topic: Radicais Livres; Oxidação; Doenças Degenerativas; Antioxidante; Compostos Fenólicos; Free Radicals; Oxidation; Degenerative Diseases; Antioxidant|Phenolics Compounds

Living organisms are constantly subjected to the action of free radicals, which are one of the causes of oxidation reactions, because they have on free electron, what makes it very reactive. They are products of organism reactions or they are produced by exogenous factors, such as tobacco. Fatty acids are the most vulnerable target, and may suffer lipid peroxidation, what affects the cell structure. Cardiovascular diseases, cancer and diseases of aging are occurrence of these reactions in the organism related. The aliments are also subjected to suffer oxidation reactions, what make them unfit for consumption and decreasing the useful life. Synthetics antioxidants are used as aliments preservatives, but they present some toxicity for the organism. Studies for the utilization of natural antioxidants have gained more importance in recent decades, due to the conservation potential and low toxicity. Phenolics compounds are largely present at the vegetable kingdom and they present high antioxidant potential due to the neutralization and kidnapping of free radicals capacity. These compounds are used by the industry at the aliments conservation, specially the phenolics acids. The consumption of aliments rich in phenolic compounds, such as teas, wines and fruits are low incidence of degenerative diseases related. This study consists in a bibliographic revision that covers these compounds importance in diet and at the food conservation, and the methodologies and difficulties in the extraction process due to variety of molecules of this group.