{"id":8634,"date":"2025-05-16T06:18:12","date_gmt":"2025-05-16T06:18:12","guid":{"rendered":"https:\/\/changhongchemical.com\/?p=8634"},"modified":"2026-04-27T11:16:00","modified_gmt":"2026-04-27T11:16:00","slug":"mechanism-of-action-of-food-antioxidants","status":"publish","type":"post","link":"https:\/\/changhongchemical.com\/fr\/mechanism-of-action-of-food-antioxidants\/","title":{"rendered":"M\u00e9canisme d'action des antioxydants alimentaires"},"content":{"rendered":"<p>En raison de la multiplicit\u00e9 des types d'antioxydants, le m\u00e9canisme d'action des antioxydants n'est pas le m\u00eame :<br \/>\n1. r\u00e9duire la teneur en oxyg\u00e8ne dans le syst\u00e8me alimentaire gr\u00e2ce \u00e0 l'effet r\u00e9ducteur des antioxydants ;<br \/>\n2. est d'interrompre la r\u00e9action en cha\u00eene dans le processus d'oxydation et d'emp\u00eacher le processus d'oxydation de se poursuivre ;<br \/>\n3. d\u00e9truire et affaiblir l'activit\u00e9 des enzymes oxydatives, de sorte qu'elles ne puissent pas catalyser la r\u00e9action d'oxydation ;<br \/>\n4. \u00eatre capable de catalyser et de provoquer la r\u00e9action d'oxydation de la mati\u00e8re ferm\u00e9e, comme la complexation peut catalyser la r\u00e9action d'oxydation des ions m\u00e9talliques. Voici une br\u00e8ve introduction au m\u00e9canisme des antioxydants, avec les exemples du rancissement oxydatif automatique des graisses et des huiles et du brunissement oxydatif enzymatique des denr\u00e9es alimentaires.<br \/>\nInhibition de l'oxydation des huiles et des graisses par les antioxydants<br \/>\nLorsque les huiles et les graisses naturelles sont expos\u00e9es \u00e0 l'air, elles subissent spontan\u00e9ment des r\u00e9actions d'oxydation, g\u00e9n\u00e9rant des acides gras de qualit\u00e9 inf\u00e9rieure, des ald\u00e9hydes, des c\u00e9tones, etc., ce qui entra\u00eene une mauvaise odeur acide et une d\u00e9t\u00e9rioration du go\u00fbt, qui sont les principales raisons de la d\u00e9t\u00e9rioration des huiles et des graisses et des aliments contenant de l'huile. L'auto-oxydation des graisses et des huiles suit le m\u00e9canisme de r\u00e9action des radicaux libres. Tout d'abord, les mol\u00e9cules de graisse (exprim\u00e9es en RH) sont activ\u00e9es par la chaleur, la lumi\u00e8re ou les ions m\u00e9talliques et d'autres initiateurs de radicaux libres, puis d\u00e9compos\u00e9es en radicaux libres instables R- et H-.<br \/>\nEn pr\u00e9sence d'oxyg\u00e8ne mol\u00e9culaire, le radical libre r\u00e9agit avec l'oxyg\u00e8ne pour former un radical peroxyde, et ce radical peroxyde r\u00e9agit avec la mol\u00e9cule de graisse pour former de l'hydroperoxyde et le radical R-, qui est ensuite transmis par la r\u00e9action en cha\u00eene du radical R- jusqu'\u00e0 ce que la combinaison de radicaux libres et de radicaux libres ou de radicaux libres et d'inactivateurs de radicaux libres (d\u00e9sign\u00e9s par x) produise un compos\u00e9 stable, puis la r\u00e9action s'ach\u00e8ve.<br \/>\nCe processus produit de nombreux compos\u00e9s carbonyl\u00e9s \u00e0 cha\u00eene courte, tels que des ald\u00e9hydes, des c\u00e9tones et des acides carboxyliques, qui sont les principales substances \u00e0 l'origine du rancissement et du mauvais go\u00fbt, ainsi que de la pr\u00e9sence de grandes quantit\u00e9s de peroxydes, qui peuvent \u00e9galement avoir des effets n\u00e9fastes sur le corps humain.<br \/>\nLe m\u00e9canisme d'action des antioxydants consiste principalement \u00e0 mettre fin \u00e0 la transmission de la r\u00e9action en cha\u00eene. Le sch\u00e9ma est le suivant (avec AH pour antioxydant) : le radical antioxydant A- est inactif, il ne peut pas provoquer la r\u00e9action en cha\u00eene, mais il peut participer \u00e0 certaines r\u00e9actions de terminaison. Par exemple : A- A-\u2192AA A- ROO-\u2192ROOA_.<br \/>\nOleoresin antioxidants mainly include butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), propyl gallate (PG), tert-butylhydroquinone (<a href=\"https:\/\/changhongchemical.com\/product\/chlumiao-tbhq-cas-1948-33-0\/\">TBHQ<\/a>), tocopherol (vitamin E), etc. They all belong to phenolic antioxidants, which are more stable after the formation of free radicals, and the reason for this can be explained as follows: the unpaired singlet electrons on the oxygen atoms can act with the \u03c0-electron cloud on the benzene ring, which occurs a Conjugation effect. The result of this conjugation is that the paired electrons are not fixed on the oxygen atom, but are partially distributed to the benzene ring. In this way, the energy of the free radicals is reduced and no longer triggers a chain reaction, providing an antioxidant effect.<br \/>\nInhibition du brunissement oxydatif enzymatique des aliments<br \/>\nLe brunissement oxydatif enzymatique est une cat\u00e9gorie de r\u00e9actions dans lesquelles les ph\u00e9nol-oxydases pr\u00e9sentes dans les aliments catalysent l'oxydation des substances ph\u00e9noliques pour former des quinones et leurs polym\u00e8res. Comme la r\u00e9action produit des substances semblables \u00e0 la m\u00e9lanine, la couleur de l'aliment est plus fonc\u00e9e, ce qui affecte l'apparence et la qualit\u00e9 de l'aliment.<br \/>\nLe brunissement oxydatif enzymatique requiert trois conditions : la ph\u00e9nol-oxydase, l'oxyg\u00e8ne et les substances ph\u00e9noliques appropri\u00e9es. Par cons\u00e9quent, l'inhibition du brunissement enzymatique des aliments peut \u00eatre envisag\u00e9e \u00e0 partir de ces trois conditions. \u00c9tant donn\u00e9 qu'il n'est pas possible d'\u00e9liminer les substances ph\u00e9noliques des aliments, les principales mesures qui peuvent \u00eatre utilis\u00e9es sont la destruction et l'inhibition de l'activit\u00e9 de la ph\u00e9nol-oxydase et l'\u00e9limination de l'oxyg\u00e8ne. L'ajout de quantit\u00e9s appropri\u00e9es d'antioxydants aux denr\u00e9es alimentaires\uff0cEn consommant l'oxyg\u00e8ne dans le syst\u00e8me alimentaire par r\u00e9duction, il sert \u00e0 pr\u00e9venir le brunissement oxydatif enzymatique des aliments.<\/p>\n<h1><strong><b>Contactez-nous d\u00e8s maintenant !<\/b><\/strong><\/h1>\n<h4><strong><b>Si vous avez besoin de Price, veuillez indiquer vos coordonn\u00e9es dans le formulaire ci-dessous. Nous vous contacterons g\u00e9n\u00e9ralement dans les 24 heures. Vous pouvez \u00e9galement m'envoyer un courriel\u00a0<span style=\"color: #00ccff;\"><a style=\"color: #00ccff;\" href=\"mailto:info@changhongchemical.com\">info@changhongchemical.com<\/a><\/span>\u00a0pendant les heures de travail ( 8:30 am to 6:00 pm UTC+8 Mon.~Sat. ) ou utilisez le chat en direct du site web pour obtenir une r\u00e9ponse rapide.<\/b><\/strong><\/h4>","protected":false},"excerpt":{"rendered":"<p>Due to the more types of antioxidants, antioxidant action mechanism is not the same, in summary, there are mainly the following: 1. is to reduce the oxygen content in the food system through the&#8230;<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[152],"tags":[],"class_list":["post-8634","post","type-post","status-publish","format-standard","hentry","category-antioxidant"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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