Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
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Data
2006-07-01
Autores
Ramalho, Valéria Cristina [UNESP]
Jorge, Neuza [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Química
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.
Descrição
Palavras-chave
lipid oxidation, Natural antioxidant, synthetic antioxidants
Como citar
Química Nova. Sociedade Brasileira de Química, v. 29, n. 4, p. 755-760, 2006.