Phenolic Compounds Extracted from Plants as Potential Antioxidants

Milad Daneshniya¹ Mohammad Hossein Maleki² Nima Keshavarz bahadori³ Hooman Jalilvand nezhad⁴ Moein Ali mohammadi⁵ Hamid Mehdipour Liavali⁶ Mohammad Reza Hassanjani⁷

Abstract :
Free radicals are among the damaging factors to macromolecules in the body and foods. The oxidative reaction caused by these radicals is one of the reasons for food spoilage, which causes unpleasant odor, loss of taste, damaged tissue and appearance, and loss of nutritional value of exposed material. The common antioxidants employed in foods include Butylated hydroxytoluene (BHT), Butylated hydroxyanisole (BHA), Tert-Butylhydroquinone (TBHQ) and Propyl gallate (PG), which are mostly used because of being cheaper and more accessible and also possessing high performance and stability. Free synthetic antioxidants have adverse effects such as causing mutation and carcinogenicity in the human body despite their high performance; hence, many studies have been carried out on replacing them with natural antioxidants. The increasing tendency for consuming natural antioxidants has led to attention to phenolic compounds of plants. The phenolic compounds are important groups of secondary metabolites in plants that have many applications. These compounds are potential antioxidants because of their capabilities, such as the capacity of scavenging the free radicals, donating hydrogen atoms, electrons, and chelate metal cations.
Keywords : Antioxidants, Phenolic Compounds, plants, Synthetic, natural

زبان مقاله : انگلیسی
محور مقاله : مهندسی کشاورزی
محل انتشار : دومین کنگره بین المللی مهندسی، فناوری و نوآوری
آدرس وب سایت کنفرانس : eticong.com/2nd
ارسال کننده : میلاد دانش نیا
کد IOI مقاله : XCCE-EEEHE
لینک مستقیم مقاله : https://isnac.ir/XCCE-EEEHE