RESUMEN
Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.
Asunto(s)
Antioxidantes , Hidroxianisol Butilado , Humanos , Antioxidantes/análisis , Aditivos Alimentarios/análisis , Fenoles/análisis , Aceites de Plantas , Hidroxitolueno ButiladoRESUMEN
Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxic and carcinogenic effects. Thus, researchers and the meat industry are studying natural alternatives to synthetic antioxidants to be used in meat products, thus meeting the demand of consumers who seek foods without additives in their composition. These natural extracts have compounds that exert antioxidant activity in different meat products by different mechanisms. Thus, this review work aimed to gather studies that applied natural extracts derived from different plant sources as possible antioxidants in meat products and their action in preserving the quality of these products.
Asunto(s)
Antioxidantes , Productos de la Carne , Antioxidantes/farmacología , Carne/análisis , Productos de la Carne/análisis , Oxidación-ReducciónRESUMEN
A estabilidade dos óleos vegetais à oxidação depende do equilíbrio entre a composição e a presença de pró-oxidantes e antioxidantes. O objetivo deste estudo consistiu em avaliar o efeito da presença de antioxidantes sintéticos durante o processo de foto-oxidação dos óleos de canola e milho. As amostras dos óleos de canola e milho em presença e em ausência dos antioxidantes butil-hidroxitolueno (BHA), propil galato (PG) e terc butil-hidroquinona (TBHQ), foram submetidas ao estresse foto-oxidativo. A reação de foto-oxidação seguiu uma cinética de primeira ordem. A constante de velocidade no período de 20 dias de foto-oxidação evidenciou que o antioxidante PG apresentou maior efeito protetor para o óleo de canola e o TBHQ para o óleo de milho. A partir dos dados de UV e RMN de ¹H, no período de 60 dias, constatou-se que os três antioxidantes apresentaram um efeito protetor a foto-oxidação. Os dados de UV evidenciaram aumento de absorção da banda em 232 nm devido à foto-oxidação e formação de dienos conjugados. A redução da intensidade de absorção desta banda na foto-oxidação com o tempo de exposição revelou que a proteção, tanto para o óleo de canola como para o de milho, foi mais efetiva com o antioxidante PG. Os índices de oxidação Roa e fração residual de hidrogênios (H) dialílicos, alílicos e vinílicos também evidenciaram que o antioxidante PG apresentou o melhor desempenho na proteção dos dois tipos de óleo.
The stability of vegetable oils in relation to oxidation depends on the balance between the composition and the presence of antioxidants and pro-oxidants. The objective of this study was to evaluate the effect of the presence of antioxidants in vegetable oils in the protection of photo-oxidation. Samples of canola oil and corn oil in the presence and absence of the antioxidants, butylated hydroxytoluene (BHA), propyl gallate (PG) and tert-butylhydroquinone (TBHQ), were subjected to photo-oxidative stress at room temperature for 60 days. The photo-oxidation reaction followed a first order kinetics. The rate constant for the period of 20 days of photo-oxidation showed that the PG antioxidant showed greater protective effect for canola oil and TBHQ showed a greater protective effect for corn oil. The UV and ¹H NMR data at 60 days showed that the three antioxidants had a protective effect on photo-oxidation. The UV data showed increased absorption at the 232nm band due to photo-oxidation and the formation of conjugated dienes. The reduction in intensity of this absorption band in photo-oxidation with time of exposure revealed that the protection, both for the canola oil and for the corn oil, was more effective with the PG antioxidant. The rates of Roa oxidation and residual fraction of diallyl, allyl and vinyl hydrogens also showed that the PG antioxidant showed the best performance in protecting both oils.
RESUMEN
A estabilidade dos óleos vegetais à oxidação depende do equilíbrio entre a composição e a presença de pró-oxidantes e antioxidantes. O objetivo deste estudo consistiu em avaliar o efeito da presença de antioxidantes sintéticos durante o processo de foto-oxidação dos óleos de canola e milho. As amostras dos óleos de canola e milho em presença e em ausência dos antioxidantes butil-hidroxitolueno (BHA), propil galato (PG) e terc butil-hidroquinona (TBHQ), foram submetidas ao estresse foto-oxidativo. A reação de foto-oxidação seguiu uma cinética de primeira ordem. A constante de velocidade no período de 20 dias de foto-oxidação evidenciou que o antioxidante PG apresentou maior efeito protetor para o óleo de canola e o TBHQ para o óleo de milho. A partir dos dados de UV e RMN de ¹H, no período de 60 dias, constatou-se que os três antioxidantes apresentaram um efeito protetor a foto-oxidação. Os dados de UV evidenciaram aumento de absorção da banda em 232 nm devido à foto-oxidação e formação de dienos conjugados. A redução da intensidade de absorção desta banda na foto-oxidação com o tempo de exposição revelou que a proteção, tanto para o óleo de canola como para o de milho, foi mais efetiva com o antioxidante PG. Os índices de oxidação Roa e fração residual de hidrogênios (H) dialílicos, alílicos e vinílicos também evidenciaram que o antioxidante PG apresentou o melhor desempenho na proteção dos dois tipos de óleo.(AU)
The stability of vegetable oils in relation to oxidation depends on the balance between the composition and the presence of antioxidants and pro-oxidants. The objective of this study was to evaluate the effect of the presence of antioxidants in vegetable oils in the protection of photo-oxidation. Samples of canola oil and corn oil in the presence and absence of the antioxidants, butylated hydroxytoluene (BHA), propyl gallate (PG) and tert-butylhydroquinone (TBHQ), were subjected to photo-oxidative stress at room temperature for 60 days. The photo-oxidation reaction followed a first order kinetics. The rate constant for the period of 20 days of photo-oxidation showed that the PG antioxidant showed greater protective effect for canola oil and TBHQ showed a greater protective effect for corn oil. The UV and ¹H NMR data at 60 days showed that the three antioxidants had a protective effect on photo-oxidation. The UV data showed increased absorption at the 232nm band due to photo-oxidation and the formation of conjugated dienes. The reduction in intensity of this absorption band in photo-oxidation with time of exposure revealed that the protection, both for the canola oil and for the corn oil, was more effective with the PG antioxidant. The rates of Roa oxidation and residual fraction of diallyl, allyl and vinyl hydrogens also showed that the PG antioxidant showed the best performance in protecting both oils.(AU)