A carregar...
Publicação
Analytical strategies to evaluate antioxidants in food: a review
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 422.43 KB | Adobe PDF |
Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Segurança Alimentar
Contexto Educativo
Citação
Trends Food Sci Technol. 2010 May; 21(5): 229-246