Antioxidants in food: practical applications by J. Pokorný, N Yanishlieva, M. Gordon

By J. Pokorný, N Yanishlieva, M. Gordon

(Woodhead Publishing) presents a evaluate of the practical function of antioxidants and discusses how they are often successfully exploited via the nutrition undefined. define structure.

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163 The most suitable antioxidant for vegetable oils is TBHQ. BHA and BHT are fairly stable to heat and are often used for stabilisation of fats in baked and fried products. Antioxidants that are heat stable have the property referred to as ‘carry-through’. The disadvantages of gallates lie in their tendency to form dark participates with the iron ions and their heat sensitivity. 167 Since about 1980 natural antioxidants have appeared as an alternative to synthetic antioxidants. 2 Natural antioxidants The empirical use of natural compounds as antioxidants is very old.

Thus, it was demonstrated that PCh possessed a property of synergism of phospholipids and vitamin E, because their structures are included in its molecule. 3,144 Other polyvalent acids such as tartaric 11, malic, gluconic, oxalic, succinic and hydroxyglutaric acids, as well as sodium triphosphate and pyrophosphate also possess synergistic properties similar to those of citric acid. 146 Ascorbic acid and its esterified derivatives may also function as oxygen scavengers. Ascorbic acid has been demonstrated to be an effective radical scavenger of superoxide, hydrogen peroxide, hydrochlorite, hydroxyl radical, peroxyl radical, and singlet oxygen.

7. Kellard B, Busfield D M and Kinderlerer J L, ‘Volatile off-flavour compounds in desiccated coconut’, J. Sci. , 1985 36 415–20. 8. Grosch W, ‘Lipid degradation products and flavour’, in Food Flavours Part A, I D Morton and A J Macleod (eds), chapter 5 1982. 9. O’Brien P J, ‘Intracellular mechanisms for the decomposition of a lipid peroxide. I. Decomposition of a lipid peroxide by metal ions, haem compounds and nucleophiles’, Can. J. , 1985 47 485–92. 10. Mottram D S and Edwards R A, ‘The role of triglycerides and phospholipids in the aroma of cooked beef’, J.

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