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

Lipid 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 natura...

Full description

Saved in:

Bibliographic Details
Published in:	Food reviews international Vol. 38; no. S1; pp. 349 - 372
Main Authors:	Viana da Silva, Marcondes, Santos, Mariana Romana Correia, Alves Silva, Izis Rafaela, Macedo Viana, Eduardo Bruno, Dos Anjos, Dioneire Amparo, Santos, Ingrid Alves, Barbosa de Lima, Neuma Gonçalves, Wobeto, Carmen, Jorge, Neuza, Lannes, Suzana Caetano Da Silva
Format:	Journal Article
Language:	English
Published:	Philadelphia Taylor & Francis 01-11-2022 Taylor & Francis Ltd
Subjects:	Antioxidants Chemical composition Cooking Edible oils legislation Lipid peroxidation Lipids mechanism Peroxidation Stability Vegetable oils
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Lipid 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.
ISSN:	8755-9129 1525-6103
DOI:	10.1080/87559129.2020.1869775