SYNTHETIC AND NATURAL ANTIOXIDANTS - FOOD QUALITY PROTECTORS

Oxidation of food lipid components, known as oxidative rancidity is on e of the major deteriorative and quality-affecting reactions. Oxidativ e rancidity is initiated by oxygen free-radicals or by the reaction of molecular oxygen with pre-formed organic free-radicals from polyunsat urated fatty acids composing fats and oils. Oxidatian may be prevented or delayed by antioxidants, these substances being organic molecules of either synthetic or natural origin which can scavenge the oxygen fr ee-radicals involved in fatty acid oxidation. Synthetic antioxidants a re the most popular and widely used antioxidants, however concerns abo ut it safe to both human and animal health is encouraging research on substances from natural origin showing antioxidant properties. Few nat ural antioxidants have been proved to be effective when compared to sy nthetic products in the same experimental conditions. This work summar izes the main characteristics of the most important synthetic antioxid ants, also discuss the principal characteristics of four natural antio xidants, comparing the advantages and disadvantages of using natural p roducts compared to synthetic ones, and sight the future far natural p roducts with antioxidant activity.