Antioxidants in Oak (<i>Quercus</i> sp.): Potential Application to Reduce Oxidative Rancidity in Foods

Antioxidants in Oak (<i>Quercus</i> sp.): Potential Application to Reduce Oxidative Rancidity in Foods

This review explores the antioxidant properties of oak (<i>Quercus</i> sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf...

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Bibliographic Details
Main Authors: Elsa Daniela Othón-Díaz, Jorge O. Fimbres-García, Marcela Flores-Sauceda, Brenda A. Silva-Espinoza, Leticia X. López-Martínez, Ariadna T. Bernal-Mercado, Jesus F. Ayala-Zavala
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Antioxidants
Subjects:
<i>Quercus</i>
antioxidants
phenolic compounds
food rancidity
lipid oxidation
Online Access:https://www.mdpi.com/2076-3921/12/4/861

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https://www.mdpi.com/2076-3921/12/4/861

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