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Food Reviews International Volume 38, 2022 - Issue sup1
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Review

Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

Marcondes Viana da Silvaa Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, BrasilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1780-8957
ORCID Icon,
Mariana Romana Correia Santosa Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
,
Izis Rafaela Alves Silvaa Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
,
Eduardo Bruno Macedo Vianaa Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
,
Dioneire Amparo Dos Anjosa Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
,
Ingrid Alves Santosa Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
,
Neuma Gonçalves Barbosa de Limaa Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
,
Carmen Wobetob Universidade Federal De Mato Grosso - Campus De Sinop, Universidade Federal De Mato Grosso, Sinop, BR
,
Neuza Jorgec Paulista State University Júlio de Mesquita Filho, Institute of Biosciences Letters and Exact Sciences, São José Do Rio Preto, SP, Brazil
&
Suzana Caetano Da Silva Lannesd Faculty of Pharmaceutical Sciences, Department of Pharmaceutical-Biochemical Technology, University of São Paulo, São Paulo, BR
 show all
Pages 349-372 | Published online: 31 Jan 2021
 
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ABSTRACT

Lipid peroxidation is a critical factor in the edible oils production chain. To minimize this process, several studies have been developed using synthetic antioxidants, which are widely used in oil processing to preserve the molecular integrity of oils. Studies indicate that antioxidants from natural sources are preferable for use in frying as well as cooking in general, as an efficient option to inhibit lipid peroxidation. In this review, we highlight the opportunities and challenges regarding the use of natural antioxidants in substitution to synthetic antioxidants in terms of the effective improvement of oxidative stability in edible vegetable oils.

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