Chapter 1IntroductionFree radicals are compounds that are stable and low sensitivity to reactions with biologically active substances such as fatty-acid type compounds react with proteins and enzymes which reacted may be continued until the changes are radical, not independent (non-redical) that interact, click.Ya cause lipid oxidation in food that causes a breakdown in the quality and nutritional value of food. Which products of fat oxidation reaction is harmful to the health of consumers. Because the causes of damage of the cell body, and is a cause of heart disease and cancer, etc. They also make food that is a mixture of the fat rancid odor occurs. To learn how to prevent and solve such problems, which is a popular method to populate an antioxidant to inhibit the oxidation reaction by oxidation reaction initially (initiation), or chain reaction (prepagation). stages of the reaction, which is gaining popularity in a antioxidants fill regenerative Seki.Riya oxidation synthesis of Propyl gallate (PG) such as Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT), and Tertiary Butylated hydroquinone (TBHQ) as effective and less expensive than the use of antioxidants from natural oxidation reaction. However, research indicates that antioxidants are reported as oxidation synthesis of causes that cause diseases such as cancer and toxins accumulated in your body. Using anti oxidation synthesis are prohibited in many countries. Such a substance is a substance that is prohibited in the use of TBHQ country Japan, and select countries in Europe (Shahidi, 1997) in the current consumer attention to dietary and nutritional security more. Coupled with findings from dangerous foods that use anti oxidation synthesis may accept food additives synthesized oxidation resistance is likely reduced. The use of natural substances is one approach to reducing the use of anti oxidation reaction synthesis. So are the elements of a natural extract that help slow or prevent oxidative reactions. It has been reported that coupled with resistance to oxidation is a natural element that is found in many fruits and plants including grains, herbs (Shahidi and Board, 1992; 2001, Tanabe and Pokorny and faculty and Board, 2002) and spices (extract and essential oil of it), such as cinnamomum spell Rosemary oregano. Fennel, clove spice Moon balls. Turmeric, ginger and garlic, etc. (Shahidi and Board, 1992; 2001, Tanabe and Pokorny and faculty and Board, 2002) with potatoes, it is preferable to be attributed the widespread food with flavor. Color and aroma, evocative of delicious. Potato, it has many benefits, such as the effects of it. Potato head is a highly nutritious food is the amount of starch, protein, Some kinds of vitamins, minerals, and is therefore used as a daily diet of high as well, which the population in Europe and America will eat potatoes instead of rice as a staple food. With how many fried, baked, boiled It also found that proteins derived from potatoes, higher quality protein from peanut. Besides the potato heads, and benefits. Its bark is also a source of compounds on phenotypic characteristics of resistance against oxidation with reaction and is qualified as a cure for diseases such as type 2 diabetes, inflammation, allergies and driving wind. There is also the unique flavor of the food is interesting in its application as antioxidants. Compounds from the plants which phenotypic Linnaeus in inhibiting oxidation (Kalt and Board, 2002), potatoes (Solanum tuberosum) is a type of plant that has phenotypic compounds are very much especially in the shell and tissue adjacent to the Peel. Substances that have the most different types and phenotypic acid copolymer vanillin (Vanillin) (Lisinka and Leszczynski, 1989). Which found that effectiveness in inhibiting lipid oxidation reactions in the food. It is therefore an attractive alternative, in the extraction of phenolic compounds from research and many have mentioned to inhibit oxidation and free radicals in the oil fuel from plants and animals, it said that the compounds to inhibit phenotypic lip can be caused to the oxidation reaction in the oil to them. There is therefore no doubt about the leading compounds inhibited the phenotypic lip tips and free radical oxidation reaction occurs in coconut oil with essential fatty acids are important elements.
การแปล กรุณารอสักครู่..