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Abstract
Modern Concepts & Developments in Agronomy
Antioxidants Can Be the Effective Measures to Mitigate the TFAs in Edible Oils
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Open or CloseManzhu Liang, Qin Guo*, Qiaozhen Zhang, Yang Qu, Tian Li, Hongzhi Liu and Qiang Wang*
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
*Corresponding author: Qin Guo and Qiang Wang, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
Submission: November 01, 2022;Published: November 08, 2022
ISSN: 2637-7659 Volume11 Issue 5
Abstract
Unsaturated fatty acids (UFAs) in edible oil will isomerize to form trans fatty acids (TFAs) during the heating process, which are harmful to human health. Antioxidants are the simple, effective and low-cost measures to mitigate the TFAs in edible oil. This paper analyzes the reason for mitigating the formation of TFAs in edible oil by antioxidants and the main reasons why the potential of antioxidants has not been fully developed, and their future development direction are proposed.
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