IN SEARCH OF BETTER METHODS TO EVALUATE NATURAL ANTIOXIDANTS AND OXIDATIVE STABILITY IN FOOD LIPIDS

被引：375
作者：
FRANKEL, EN
机构：
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 07期
关键词：
D O I：
10.1016/0924-2244(93)90155-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The use of natural antioxidants to improve the oxidative stability of food lipids has received special attention because of the worldwide trend to avoid the use of synthetic food additives. The efficacy of natural antioxidants and the oxidative stability of edible oils and food emulsions have been difficult to evaluate in view of questionable conditions and methodology used to follow oxidation. The methodology used to evaluate natural antioxidants must be carefully interpreted depending on the conditions of oxidation and the analytical method used to determine the extent and endpoint of oxidation. The purpose of this review is to re-evaluate current methods of determining the oxidative stability of food lipids and the effectiveness of natural antioxidants.
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页码：220 / 225
页数：6
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