Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

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• 作者：Mostafa Taghvaei (1)
  Seid Mahdi Jafari (1)
  
  1. Department of Food Materials and Process Design Engineering ; University of Agricultural Sciences and Natural Resources ; Gorgan ; Iran
  
• 关键词：Natural antioxidants ; Synthetic antioxidants ; Stability ; Plant extracts ; Edible oils
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：March 2015
• 年：2015
• 卷：52
• 期：3
• 页码：1272-1282
• 全文大小：446 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Antioxidants are components which prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation. During the past two decades, a lot of researches using natural plants extract in edible oils have been carried out due to the trend to minimize or avoid the use of synthetic food additives. According to the most studies, there are various natural antioxidants which can be extracted from low cost resources, such as most parts of olive plant, green tea, sesame, medicinal plants, etc. One of the most important requirements for a suitable antioxidant in oils and fats is the thermal stability during heat processing. It has been shown that most of natural additives have more antioxidants activity and thermal stability than synthetic ones in different edible oils. In this review, recent advances in the application of natural antioxidants in the food industry will be covered.