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Antioxidants inhibit free radical mechanism and improve food safety
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Davod Darvishi Zeidabadi   , Najmeh Solimani Dehdivan * |
| Agricultural Engineering Research Department, Kerman Agricultural and Natural Resources Research and Education Center, AREEO, City, Iran. |
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Abstract: (3846 Views) |
| In recent years, the study and use of plant antioxidant capacity in food security has increased dramatically. These studies aimed at replacing chemical compounds with plant products (plant essential oils, plant extracts, extracted gels from plants and even plant powder) in controlling pests, insects and diseases, as well as to raise the shelf life of agricultural and livestock products, On food safety and consumer health Oxidative one of the causes of food spoilage. This corruption causes an unpleasant smell, loss of flavor, texture, appearance and nutritional value of the material damage occurs. A better understanding of the process of oxidation and antioxidant processes that handle and control it, it is an intelligent way to oxidative spoilage in food should be avoided. The use of antioxidants is essential, especially in foods containing fats and oils. Diseases resulting from the use of chemical compounds, as well as compounds used as food preservatives, impose significant financial and financial losses on societies. Therefore, it is important to introduce the range of plant use in controlling quality and increasing general health. |
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| Keywords: Antioxidants, oxidative mechanisms, free radicals, medicinal herbs, food safety |
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Full-Text [PDF 711 kb]
(5007 Downloads)
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Type of Study: Applicable |
Subject:
General
Received: 2017/12/18 | Accepted: 2019/02/26 | Published: 2019/02/26
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