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

Journal of Food Science and Technology
Mostafa Taghvaei, Seid Mahdi Jafari

Abstract

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.

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Citations

Feb 20, 2015·Journal of Food Science and Technology·Mostafa TaghvaeiOmran Alishah
Jul 14, 2016·Journal of Food Science and Technology·Yoko FukadaMasaaki Terashima
May 21, 2016·Journal of the Science of Food and Agriculture·Sa-Sa ChenShao-Tong Jiang
Oct 21, 2017·Journal of Food Science and Technology·Mahia RoostaeeZahra Rafiee
Apr 3, 2018·Journal of Food Science and Technology·Chaonan XieWeifeng Xie
Jan 17, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Débora A CamposMaria Manuela Pintado
Jan 25, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Da Hye GamJin Woo Kim
Mar 29, 2020·Photochemistry and Photobiology·Frida C D Dimarco PalenciaMaría P Montaña
May 11, 2020·Journal of the Science of Food and Agriculture·Graziana DifonzoFrancesco Caponio
Jul 3, 2020·Critical Reviews in Food Science and Nutrition·Pedro Paulo Saldanha CoimbraÉdira Castello Branco de Andrade Gonçalves
Sep 30, 2020·Journal of Food Science·Hao-Xiang GaoWei-Cai Zeng
Apr 19, 2018·Journal of Food Science and Technology·Sanja Kostadinović VeličkovskaBertrand Matthäus
Nov 26, 2019·Food Science & Nutrition·Davood Farajzadeh AlanHamid Reza Tavakoli
Jun 13, 2017·Critical Reviews in Food Science and Nutrition·Eric Banan-Mwine DaliriDeog H Oh
Aug 28, 2018·Chemické Zvesti·Mariola Kozłowska, Eliza Gruczyńska
Nov 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sofia C LourençoVítor D Alves
Jun 1, 2017·Journal of Food Science and Technology·Selin ŞahinMehmet Bilgin
Jul 28, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ali GhasemzadehPuteri Edaroyati Megat Wahab
Mar 21, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Margarida FaustinoManuela Pintado
Jun 7, 2019·Journal of Food Science and Technology·Mariola KozłowskaAndrzej Półtorak
Jul 25, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Chiara SanmartinAngela Zinnai
May 20, 2020·AAPS PharmSciTech·Victor Oloruntoba BankoleWanderley Pereira Oliveira
Mar 7, 2019·Mini Reviews in Medicinal Chemistry·Elisabetta EspositoRita Cortesi
Oct 20, 2020·Journal of Food Science and Technology·Selin ŞahinSibel Yazar
Dec 29, 2020·Critical Reviews in Food Science and Nutrition·Atefe MaqsoudlouSeid Mahdi Jafari

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