Health & Environmental Research Online (HERO)


Print Feedback Export to File
7917282 
Journal Article 
Antioxidants used in oils, fats and fatty foods 
Ramalho, VC; Jorge, N 
2006 
1 
Química Nova
ISSN: 0100-4042
EISSN: 1678-7064 
29 
4 
755-760 
Portuguese 
WOS:000239388400023 
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. 
lipid oxidation; natural antioxidants; synthetic antioxidants