Chapter 1
INTRODUCTION
Free radicals are substances that are stable and less susceptible to reaction with biological substances can react with substances like fatty acids. Protein etc. This reaction may be continued until the change is radical, not independent (non-redical) the oxidation of fat in the diet is the cause of the deterioration in the quality and nutritional value of food. The products of fat oxidation are harmful to consumers' health. Because the cause of the destruction of the walls of body cells and cause heart disease and cancer and so on. It also makes foods containing fat rancidity. You have to learn how to prevent and resolve such issues. The preferred method is to add anti-oxidation by inhibiting oxidation initially (initiation) or reactive process chain (prepagation) reaction, which is gaining popularity today, including the addition of anti-oxidizing function. synthetic Propyl gallate (PG), Butylated hydroxyanisole (BHA), Butylated. hydroxytoluene (BHT) and Tertiary Butylated hydroquinone (TBHQ), due to stable performance and is cheaper than using natural antioxidant compounds. However, research has found that a synthetic antioxidant that causes diseases such as cancer and toxins accumulate in the body. The use of anti-oxidation synthesis has been banned in many countries, eg TBHQ, a substance banned in Japan and European countries (Shahidi, 1997), the current consumer focus on food consumption. safe and nutritious more. The findings of harmful food additives used synthetic antioxidant. It may be accepted that food additives, synthetic anti-oxidation decreased.
Using natural extracts, is one way to reduce the use of synthetic antioxidant. The composition of natural extracts that help slow or prevent oxidation. It is reported that the compound has the effect of antioxidant components naturally found in plants and fruits. Including cereals, herbal teas (Shahidi et al, 1992; Pokorny et al, 2001 and Tanabe et al, 2002) and spices (fig extracts and oils, volatile oils) such as cinnamon, rosemary conjured oregano ball nutmeg, clove beads. cumin, turmeric, ginger and garlic Etc. (Shahidi et al, 1992; Pokorny et al, 2001 and Tanabe et al, 2002), the potato is widely popular in the cooking with the flavors. Colors and scents invite appetizing. Potatoes have many benefits, such as its effect the potato as a food with high nutritional value. The amount of protein powder Some vitamins and minerals remained high. The use of a daily diet, as well as the population in Europe and America to eat potatoes instead of rice as a staple food. With the introduction of boiled, fried, baked, many also found that proteins from potatoes, higher-quality protein from peanuts. In addition to potatoes, then that is beneficial. Its shell is also a source of phenolic compounds with antioxidant properties that interact with and treat diseases like type 2 diabetes, inflammation, allergies and carminative. It also smells The unique flavor of the food is interesting in its application as an antioxidant. Phenolic compounds from plants which are effective to inhibit oxidation (Kalt. Et al, 2002), potato (Solanum. tuberosum) is a plant phenolic compounds that are very specific area of tissue attached to the shell, and the shell. The most abundant substance Phenolic acids are of different types and vanillin. (Vanillin) (Lisinka and Leszczynski, 1989), which was effective in inhibiting the oxidation of fat in food. Peel the potatoes, so it is a more interesting way to extract phenolic compounds. And from numerous research mentioned inhibiting oxidation and free radicals in the vegetable oil and animal oil that has said that the phenolic compound is able to inhibit the oxidation of oil in them. So there is no doubt interesting about bringing Phenolic compounds to inhibit oxidation and free radicals in the fatty acids in coconut oil is the key ingredient.
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