Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorState Univ Southwest Bahia-
Autor(es): dc.contributorUniversidade Federal de Mato Grosso do Sul (UFMS)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.creatorViana da Silva, Marcondes-
Autor(es): dc.creatorSantos, Mariana Romana Correia-
Autor(es): dc.creatorAlves Silva, Izis Rafaela-
Autor(es): dc.creatorMacedo Viana, Eduardo Bruno-
Autor(es): dc.creatorDos Anjos, Dioneire Amparo-
Autor(es): dc.creatorSantos, Ingrid Alves-
Autor(es): dc.creatorBarbosa de Lima, Neuma Goncalves-
Autor(es): dc.creatorWobeto, Carmen-
Autor(es): dc.creatorJorge, Neuza [UNESP]-
Autor(es): dc.creatorLannes, Suzana Caetano Da Silva-
Data de aceite: dc.date.accessioned2022-02-22T01:05:13Z-
Data de disponibilização: dc.date.available2022-02-22T01:05:13Z-
Data de envio: dc.date.issued2021-06-26-
Data de envio: dc.date.issued2021-06-26-
Data de envio: dc.date.issued2021-01-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1080/87559129.2020.1869775-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/210672-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/210672-
Descrição: dc.descriptionLipid peroxidation is a critical factor in the edible oils production chain. To minimize this process, several studies have been developed using synthetic antioxidants, which are widely used in oil processing to preserve the molecular integrity of oils. Studies indicate that antioxidants from natural sources are preferable for use in frying as well as cooking in general, as an efficient option to inhibit lipid peroxidation. In this review, we highlight the opportunities and challenges regarding the use of natural antioxidants in substitution to synthetic antioxidants in terms of the effective improvement of oxidative stability in edible vegetable oils.-
Descrição: dc.descriptionState Univ Southwest Bahia, Dept Exact & Nat Sci DCEN, Bairro Primavera, Itapetinga, Brazil-
Descrição: dc.descriptionUniv Fed Mato Grosso, Campus Sinop, Sinop, BR, Brazil-
Descrição: dc.descriptionPaulista State Univ Julio Mesquita Filho, Inst Biosci Letters & Exact Sci, Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionUniv Sao Paulo, Fac Pharmaceut Sci, Dept Pharmaceut Biochem Technol, Sao Paulo, SP, Brazil-
Descrição: dc.descriptionPaulista State Univ Julio Mesquita Filho, Inst Biosci Letters & Exact Sci, Sao Jose Do Rio Preto, SP, Brazil-
Formato: dc.format24-
Idioma: dc.languageen-
Publicador: dc.publisherTaylor & Francis Inc-
Relação: dc.relationFood Reviews International-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectChemical composition-
Palavras-chave: dc.subjectlipid peroxidation-
Palavras-chave: dc.subjectmechanism-
Palavras-chave: dc.subjectlegislation-
Título: dc.titleSynthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview-
Aparece nas coleções:Repositório Institucional - Unesp

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