Resumo

GRUDNER CARRANZA, Erick C.. Antioxidants synthetics of phenolic matrix, for preservation of edible, wiht high content in unsatured fatty acids (UFA). Rev. Tecnológica [online]. 2019, vol.15, n.21, pp. 18-23. ISSN 1729-7532.

Abstract The preservation of edible with respect to rancidity is a significant example of longstanding, which shows how empirical know and scientific knowledge have contributed to the implementation of an industrial practice, focused on mixing, dissolving, contacting or spraying the lipid material with, natural substances or chemical compounds that manifest antioxidant properties. Established this reference, the present article of knowledge and technological link, it exposes aspects related to: the kinetics of auto-oxidation. The antioxidant effect of four synthetic phenolic compounds (BHA, BHT, PG and TBHQ) capable of temporarily interrupting peroxidation. Experimental procedures to determine the oxidative stability of (UFA) induction periods. Synergistic aggregates that, in combination with these antioxidants, further extend the shelf life of high-content (UFA) lipid comestibles, and finally the future prospects of replacing them with natural phenolic antioxidant extracts, or combine them, thus reducing the amounts of industrial use.

Palavras-chave : Lipids; Unsaturated Fatty Acids UFA; peroxidation; rancidity; TBHQ; phenolic antioxidants; phenolic vegetable extracts; oxidative stability; chemical kinetics.