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review articleIssue 15 (2) 2016 pp. 121-129

Ancuţa Elena Prisacaru

Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania

Effect of antioxidants on polyunsaturated fatty acids – review


This paper aims to review the available literature data and provide an overview regarding the efficiency of antioxidants to prevent peroxidation of polyunsaturated fatty acids. Lipid peroxidation is a serious problem that often leads to a loss of shelf-life, reduced consumer acceptability, poorer functionality, lower nutritional value, and poorer safety. It represents an oxidative degradation of polyunsaturated fatty acids incorporated in cell membrane lipids or in lipoproteins, but also in vegetables and food oils rich in PUFA n-3. It is a complex process that leads to the production of numerous highly reactive metabolites with consequences for food preservation and for the development of various diseases. The targets of lipid oxidation are polyunsaturated fatty acids. Lipid peroxidation can proceed by means of two different reactions that lead to the formation of hydroperoxides as primary products. Hydroperoxides decompose rapidly to give many secondary products, such as lipid free radicals, which contribute to increased oxidation of other molecules, such as proteins, nucleic acids and other lipids. Lipid peroxidation is a major problem for the food industry, as well as for human health, since it is associated with many diseases. The use of antioxidants reduces oxidative damage.

Keywords: lipid peroxidation, antioxidants, polyunsaturated fatty acids
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For citation:

MLA Prisacaru, Ancuţa Elena. "Effect of antioxidants on polyunsaturated fatty acids – review." Acta Sci.Pol. Technol. Aliment. 15.2 (2016): 121-129. http://dx.doi.org/10.17306/J.AFS.2016.2.12
APA Prisacaru A. E. (2016). Effect of antioxidants on polyunsaturated fatty acids – review. Acta Sci.Pol. Technol. Aliment. 15 (2), 121-129 http://dx.doi.org/10.17306/J.AFS.2016.2.12
ISO 690 PRISACARU, Ancuţa Elena. Effect of antioxidants on polyunsaturated fatty acids – review. Acta Sci.Pol. Technol. Aliment., 2016, 15.2: 121-129. http://dx.doi.org/10.17306/J.AFS.2016.2.12