Document Type : Review Articles
Authors
1
Food Toxicology and Contaminants Dept., National Research Centre, Dokki 12622, Cairo, Egypt.
2
Food Science and Technology Dept., Faculty of Agriculture, Alexandria University, Egypt.
3
Fats and Oils Dept., National Research Centre, Dokki 12622, Cairo, Egypt.
4
Food Technology Dept., the city of Scientific Research and Technological applications, Borg El -Arab, Alexandria, Egypt
Abstract
Natural antioxidants play a principal role in our life, as in body health, nutrition, food products, and recently in food preservation, it is one of the most effective materials. These components have a potential function for biochemical activities for either the plants, animals, or human tissues. Human foods and animal feeds often suffering of mycotoxins contamination. This action gives rise to oxidative stress in the biological systems. Several articles have been focusing on antioxidant roles avoiding food harmful like pathogens, toxigenic fungi, and mycotoxins. Recently, the investigations pointed out that minor components and phenolic antioxidants were capable of occurring a reduction in mycotoxin contamination. These components were obtained mainly from non-traditional oils in most cases. These oils have distinguished by better antioxidant potency. Antioxidants have the functionality to stop deleterious impacts of free radicals' presence that released in tissues and serum in food processing, antioxidant efficiency to suppress mycotoxin-hazard depends on its structure and its chemical activity In this regard, it could achieve preservation properties and shelf-life extension for the final product. In this review, the role of antioxidants will be discussed in two visions, firstly, the biochemical significance and its role in the body fluids and its protective function. Secondly, this review will cover the antioxidant capacity toward food manufacturing, and the preservation potency, particularly in oil application.
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