What happens when fat of food oxidized?
The oxidation of fats is one of the main causes of deterioration of food along with the action of microorganisms. It results in alterations of aroma and flavour, colour, loss of certain nutrients and the formation of potentially harmful substances, which leads to a reduction in the shelf life of the food.
What causes oxidation of fats?
The reaction mechanisms and the rate of lipid oxidation depend on many factors, such as fatty acid composition, the presence of prooxidants and antioxidants, type of lipid (triacylglycerols, phospholipids, and others), and storage conditions, for example, temperature, light, oxygen availability, and water activity.
What is the autoxidation of lipids?
Autoxidation is a reaction between oxygen and the unsaturated lipids to form a lipid hydro-peroxide, which then undergoes further reaction with or without the participation of other compounds. This reaction is enhanced by light and metal ions (Sun et al., 2011).
How antioxidants can prevent autoxidation of lipid?
These antioxidants can interrupt lipid autoxidation by interfering with either the chain propagation or the decomposition processes. The effect of antioxidants in inhibiting hydroperoxide decomposition may thus be critical in preserving food quality by reducing rancidity due to aldehyde formation.
Which food contain antioxidants?
12 Healthy Foods High in Antioxidants
- Dark Chocolate. Share on Pinterest.
- Pecans. Pecans are a type of nut native to Mexico and South America.
- Blueberries. Although they are low in calories, blueberries are packed with nutrients and antioxidants.
- Strawberries.
- Artichokes.
- Goji Berries.
- Raspberries.
- Kale.
How do you increase fat oxidation?
At present, the only proven way to increase fat oxidation during exercise is to perform regular physical activity. Exercise training will up-regulate the enzymes of the fat oxidation pathways, increase mitochondrial mass, increase blood flow, etc., all of which will enable higher rates of fat oxidation.
What are the antioxidants used to prevent rancidity?
BHA and BHT are the common anti-oxidants used in foods to prevent rancidity.
What is autoxidation example?
Many common phenomena can be attributed to autoxidation, such as food going rancid, the ‘drying’ of varnishes and paints, and the perishing of rubber. Autoxidation is therefore a fairly broad term and can encompass examples of photooxygenation and catalytic oxidation.
What is autoxidation give example?
The oxidation of food products involves the addition of an oxygen atom to or the removal of a hydrogen… An example of autoxidation that is of great commercial concern is the one leading to the rancidity of fats, oils, and fatty foods. These compounds react with chain carriers by donating hydrogen atoms.
Why antioxidants are added to foods containing fats and oils?
Antioxidants are reducing agents that prevent oxidation of fats and oils. They are added to fatty and oily foods to prevent them from turning rancid (i.e., change in taste and smell of food) due to oxidation. Example: Butylated hydroxyanisole (BHA).
What are antioxidants foods?
A: The best antioxidant sources are fruits and vegetables, as well as products derived from plants. Some good choices include blueberries, raspberries, apples, broccoli, cabbage, spinach, eggplant, and legumes like red kidney beans or black beans. They’re also found in green tea, black tea, red wine and dark chocolate.