Antioxidants: Regulatory Status

F. Shahidi, Y. Zhong
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引用次数: 45

Abstract

Oxidation of unsaturated lipids is a major cause of food quality deterioration by giving rise to the development of off-flavor compounds and loss of nutritional value of food products. Although it has been known for a long time that lipid oxidation can be induced by catalytic systems such as light, temperature, enzymes, metals, and metalloproteins; the mechanism of oxidation reactions remained uncertain until the 1940s when free radicals and reactive oxygen species were found to be involved in oxidation processes by the pioneering work of Farmer et al. Furthermore, antioxidants were found to protect lipids against oxidation either by quenching free radicals or scavenging oxygen, among others. Antioxidants are substances that, when present in foods at low concentrations compared with that of an oxidizable substrate, markedly delay or prevent the oxidation of the substrate. Antioxidants that fit in this definition include free radical scavengers, inactivators of peroxides, and other reactive oxygen species (ROS), chelators of metals, and quenchers of secondary lipid oxidation products that produce rancid odors. Antioxidants have also been used in the health-related area because of their ability to protect the body against damage caused by ROS as well as reactive nitrogen species (RNS) and those of reactive chlorine species (RCS). Keywords: antioxidants; regulations; bha; bht; tbhq; gallates; ascorbic acids; synthetic antioxidants; natural antioxidants; tocapherols; tocotrienols; carotenoids
抗氧化剂:监管现状
不饱和脂质的氧化是导致食品质量恶化的主要原因,因为它会产生异味化合物和食品营养价值的损失。虽然人们早就知道脂质氧化可以由光、温度、酶、金属和金属蛋白等催化系统诱导;氧化反应的机制一直不确定,直到20世纪40年代,Farmer等人的开创性工作发现自由基和活性氧参与氧化过程。此外,抗氧化剂被发现可以通过淬灭自由基或清除氧气等方式保护脂质免受氧化。抗氧化剂是一种物质,当它在食品中以较低浓度存在时,与可氧化底物的浓度相比,可以显著延缓或阻止底物的氧化。符合这一定义的抗氧化剂包括自由基清除剂、过氧化物灭活剂和其他活性氧(ROS)、金属螯合剂和产生腐臭气味的二次脂质氧化产物的猝灭剂。抗氧化剂也被用于健康相关领域,因为它们能够保护身体免受活性氧以及活性氮(RNS)和活性氯(RCS)造成的损害。关键词:抗氧化剂;法规;底部钻具组合;二叔丁基对甲酚;特丁基对苯二酚;没食子酸盐;抗坏血酸;合成抗氧化剂;天然抗氧化剂;tocapherols;tocotrienols;类胡萝卜素
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