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Título: Analytical strategies to evaluate antioxidants in food: a review
Autor: André, C.
Castanheira, I.
Cruz, J.M.
Paseiro, P.
Sanches-Silva, A.
Palavras-chave: Segurança Alimentar
Issue Date: May-2010
Editora: Elsevier
Citação: Trends Food Sci Technol. 2010 May; 21(5): 229-246
Resumo: Antioxidants are an important group of food additives that have the ability to protect against detrimental change of oxidizable nutrients and consequently they extend shelf-life of foods. The present paper is an updated review on the analysis of ten antioxidants (both synthetic and natural). Three types of gallates, propyl (PG), octyl (OG) and dodecyl (DG), tert-Butylhydroquinone (TBHQ), Butylated Hydroxytoluene (BHT), tert- Butylhydroxyanisole (BHA), a-tocopherol, ascorbic acid, erythorbic acid and sodium D-isoascorbate were the antioxidants selected. The physico-chemical properties, sample preparation procedures and analytical methods for their determination are compared and discussed.
Arbitragem científica: yes
ISSN: 0924-2244
Versão do Editor:
Appears in Collections:DAN - Artigos em revistas internacionais

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