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- Senz, Alejandro, et al. Show all 4 Authors
- Food chemistry 2019 v.285 pp. 275-281
- additives; antioxidant activity; food industry; food quality; isomers; lipid peroxidation; phenolic compounds; protective effect; singlet oxygen; synergism; tryptophan; unsaturated fatty acids
- ... The exposure of fatty products to environmental light can trigger lipid oxidation in food through a sensitized-photooxidation process, which involves the participation of the species singlet oxygen (O2(1Δg)). Therefore, preservation of food quality represents a subject of great economic interest to the food industry. In this sense, the phenolic compounds are natural antioxidants widely used in foo ...