{"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\/pt\/mechanism-of-action-of-food-antioxidants\/","title":{"rendered":"Mecanismo de a\u00e7\u00e3o dos antioxidantes alimentares"},"content":{"rendered":"

Devido aos v\u00e1rios tipos de antioxidantes, o mecanismo de a\u00e7\u00e3o dos antioxidantes n\u00e3o \u00e9 o mesmo:
\n1. \u00e9 reduzir o conte\u00fado de oxig\u00eanio no sistema alimentar por meio do efeito redutor dos antioxidantes;
\n2. \u00e9 interromper a rea\u00e7\u00e3o em cadeia no processo de oxida\u00e7\u00e3o e impedir que o processo de oxida\u00e7\u00e3o continue;
\n3. \u00e9 destruir e enfraquecer a atividade das enzimas oxidativas, de modo que elas n\u00e3o possam catalisar a rea\u00e7\u00e3o de oxida\u00e7\u00e3o;
\n4. \u00e9 ser capaz de catalisar e causar a rea\u00e7\u00e3o de oxida\u00e7\u00e3o do material fechado, como a complexa\u00e7\u00e3o pode catalisar a rea\u00e7\u00e3o de oxida\u00e7\u00e3o de \u00edons met\u00e1licos. A seguir, uma breve introdu\u00e7\u00e3o ao mecanismo dos antioxidantes com os exemplos de rancidez oxidativa autom\u00e1tica de gorduras e \u00f3leos e escurecimento oxidativo enzim\u00e1tico de alimentos.
\nInibi\u00e7\u00e3o da oxida\u00e7\u00e3o de \u00f3leo e gordura por antioxidantes
\nQuando \u00f3leos e gorduras naturais s\u00e3o expostos ao ar, eles sofrem espontaneamente rea\u00e7\u00f5es de oxida\u00e7\u00e3o, gerando \u00e1cidos graxos de baixa qualidade, alde\u00eddos, cetonas etc., resultando em odor \u00e1cido ruim e deteriora\u00e7\u00e3o do sabor, que s\u00e3o os principais motivos da deteriora\u00e7\u00e3o de \u00f3leos e gorduras e de alimentos que cont\u00eam \u00f3leo. A auto-oxida\u00e7\u00e3o de gorduras e \u00f3leos segue o mecanismo de rea\u00e7\u00e3o do radical livre (tamb\u00e9m conhecido como radical livre). Primeiramente, as mol\u00e9culas de gordura (expressas como RH) s\u00e3o ativadas por calor, luz ou \u00edons met\u00e1licos e outros iniciadores de radicais livres e, em seguida, decompostas em radicais livres inst\u00e1veis R- e H-.
\nQuando o oxig\u00eanio molecular est\u00e1 presente, o radical livre reage com o oxig\u00eanio para formar um radical de per\u00f3xido, e esse radical de per\u00f3xido reage com a mol\u00e9cula de gordura para formar hidroper\u00f3xido e radical R-, que \u00e9 ent\u00e3o passado atrav\u00e9s da rea\u00e7\u00e3o em cadeia do radical R- at\u00e9 que a combina\u00e7\u00e3o de radicais livres e radicais livres ou radicais livres e inativadores de radicais livres (denotados por x) produza um composto est\u00e1vel, e ent\u00e3o a rea\u00e7\u00e3o termina.
\nEsse processo produz muitos compostos carbon\u00edlicos de cadeia curta, como alde\u00eddos, cetonas e \u00e1cidos carbox\u00edlicos, que s\u00e3o as principais subst\u00e2ncias que produzem ran\u00e7o e gosto ruim, al\u00e9m da presen\u00e7a de grandes quantidades de per\u00f3xidos, que tamb\u00e9m podem produzir resultados adversos no corpo humano.
\nO mecanismo de a\u00e7\u00e3o dos antioxidantes \u00e9 mais importante para encerrar a transmiss\u00e3o da rea\u00e7\u00e3o em cadeia, o padr\u00e3o \u00e9 o seguinte (com AH para antioxidante): o radical antioxidante A- \u00e9 inativo, que n\u00e3o pode causar a rea\u00e7\u00e3o em cadeia, mas pode participar de algumas rea\u00e7\u00f5es de encerramento. Por exemplo: A- A-\u2192AA A- ROO-\u2192ROOA_.
\nOleoresin antioxidants mainly include butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), propyl gallate (PG), tert-butylhydroquinone (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.
\nInibi\u00e7\u00e3o do escurecimento oxidativo enzim\u00e1tico de alimentos
\nO escurecimento oxidativo enzim\u00e1tico \u00e9 uma classe de rea\u00e7\u00f5es em que as oxidases de fenol nos alimentos catalisam a oxida\u00e7\u00e3o de subst\u00e2ncias fen\u00f3licas para formar quinonas e seus pol\u00edmeros. Como a rea\u00e7\u00e3o produz subst\u00e2ncias semelhantes \u00e0 melanina, a cor do alimento se torna mais intensa, afetando a apar\u00eancia e a qualidade do alimento.
\nO escurecimento oxidativo enzim\u00e1tico requer tr\u00eas condi\u00e7\u00f5es: fenol oxidase, oxig\u00eanio e subst\u00e2ncias fen\u00f3licas apropriadas. Portanto, a inibi\u00e7\u00e3o do escurecimento enzim\u00e1tico dos alimentos pode ser considerada a partir dessas tr\u00eas condi\u00e7\u00f5es. Como n\u00e3o \u00e9 poss\u00edvel remover as subst\u00e2ncias fen\u00f3licas dos alimentos, as principais medidas que podem ser usadas s\u00e3o destruir e inibir a atividade da fenol oxidase e eliminar o oxig\u00eanio. A adi\u00e7\u00e3o de quantidades adequadas de antioxidantes aos alimentos, ao consumir o oxig\u00eanio no sistema alimentar por meio da redu\u00e7\u00e3o, serve para evitar o escurecimento oxidativo enzim\u00e1tico dos alimentos.<\/p>\n

Entre em contato conosco agora!<\/b><\/strong><\/h1>\n

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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…<\/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":"\nMechanism of action of food antioxidants - Changhong Chemical<\/title>\n<meta name=\"description\" content=\"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...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/changhongchemical.com\/pt\/mechanism-of-action-of-food-antioxidants\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mechanism of action of food antioxidants - 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