Biomedical Engineering Reference
In-Depth Information
6
Antioxidants and
Shelf Life of Foods
N. A. M. Eskin and R. Przybylski
TABLE OF CONTENTS
Introduction
Lipid Oxidation
Free Radical Oxidation
Photoxidation
Antioxidants
Mechanism of Action
Biological Antioxidants
Food Antioxidants
Primary Antioxidants
Secondary Antioxidants
Synergists
Synthetic
BHA (Butylated Hydroxyanisole) and BHT (Butylated
Hydroxytoluene)
Propyl Gallate (PG)
Tertiary-Butylhydroquinone (TBHQ)
Ethoxyquinone
Natural Antioxidants
Tocopherols and Tocotrienols
Phenolic Acids and Coumarins
Phenolic Acids as Antioxidants
Mechanism of Action
Antioxidant Potential
Herbs and Spices
References
INTRODUCTION
The least stable macro-components in foods are the lipids. Depending on the degree
of unsaturation, lipids are highly susceptible to oxidation resulting in the develop-
ment of rancidity. When this occurs, the food becomes unacceptable and is rejected
by the consumer. In addition to the development of oxidized off-flavors, many of
the oxidized products of rancidity are now considered to be unhealthy. To enhance
 
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