{"id":179,"date":"2023-06-30T10:53:12","date_gmt":"2023-06-30T08:53:12","guid":{"rendered":"https:\/\/www.ub.edu\/ingredientstecnologics\/?page_id=179"},"modified":"2025-10-03T11:57:57","modified_gmt":"2025-10-03T09:57:57","slug":"antioxidants","status":"publish","type":"page","link":"https:\/\/www.ub.edu\/ingredientstecnologics\/antioxidants\/","title":{"rendered":"Antioxidants"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"179\" class=\"elementor elementor-179\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6ea5181 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6ea5181\" data-element_type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-46519715\" data-id=\"46519715\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-790a2bc3 elementor-widget elementor-widget-text-editor\" data-id=\"790a2bc3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.16.0 - 20-09-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<!-- wp:paragraph -->\n<p>L\u2019oxidaci\u00f3 de greixos i el conseq\u00fcent enrancit de l\u2019aliment \u00e9s una de les causes m\u00e9s comunes de deteriorament dels aliments. Tanmateix tambe hi pot haver oxidacions d&#8217;altres compostos presents en els aliments com els polifenols. Les reaccions d\u2019oxidaci\u00f3 s\u00f3n processos en cadena que, un cop iniciats, no es poden aturar. La conseq\u00fc\u00e8ncia de l\u2019oxidaci\u00f3 \u00e9s la degradaci\u00f3 organol\u00e8ptica (sabor, olor, color, textura) i nutritiva (p\u00e8rdua de vitamines i \u00e0cids grassos poliinsaturats) de l\u2019aliment. A m\u00e9s, poden formar-se compostos d\u2019oxidaci\u00f3 amb implicacions negatives per a la salut.<\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<p>Per prevenir aquest fenomen, la ind\u00fastria aliment\u00e0ria utilitza diverses estrat\u00e8gies, com t\u00e8cniques d\u2019envasat al buit o amb atmosferes modificades, recipients opacs a la llum o la incorporaci\u00f3 de subst\u00e0ncies amb capacitat antioxidant.<\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<p>Els antioxidants poden actuar a trav\u00e9s de diversos mecanismes: aturant la reacci\u00f3 en cadena d&#8217;oxidaci\u00f3, eliminant l&#8217;oxigen present en el medi (aliment o env\u00e0s) o eliminant traces de metalls que actuen com a cofactors. Els antioxidants que actuen a trav\u00e9s dels dos primers mecanismes es classifiquen com a antioxidants pr\u00f2piament dits, mentre que els que actuen en el tercer mecanisme s&#8217;anomenen \u00absin\u00e8rgics d&#8217;antioxidants\u00bb, o m\u00e9s espec\u00edficament, agents quelants.<\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<p>Segons el <strong>Reglament (CE) No 1333\/2008 del Parlament Europeu i del Consell, de 16 de desembre de 2008<\/strong>, els antioxidants s\u00f3n subst\u00e0ncies que allarguen la vida \u00fatil dels aliments protegint-los del deteriorament causat per l&#8217;oxidaci\u00f3, com l&#8217;enranciment de les grasses i els canvis de color.<\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<p>Els antioxidants, identificats amb codis E que comencen per 3 (E300-E399), inclouen subst\u00e0ncies com per exemple:<\/p>\n<!-- \/wp:paragraph --><!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong><a href=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-300.pdf\" data-type=\"link\" data-id=\"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-content\/uploads\/2022\/01\/E-300.pdf\">E300 (\u00c0cid asc\u00f2rbic o vitamina C)<\/a><\/strong>: utilitzat per prevenir l\u2019oxidaci\u00f3 de greixos i vitamines<\/li>\n<!-- \/wp:list-item --><!-- wp:list-item -->\n<li><strong>E310 (Propilg\u00e0l\u00b7lat)<\/strong>: utilitzat com antioxidant en greixos, olis, margarina i aliments processats per retardar l\u2019oxidaci\u00f3.<\/li>\n<!-- \/wp:list-item --><!-- wp:list-item -->\n<li><strong>E320 (Butilhidroxi\u00e0nisol &#8211; BHA)<\/strong>: antioxidant sint\u00e8tic utilitzat en productes greixosos com cereals, carns i patates fregides per evitar l&#8217;enranciment.<\/li>\n<!-- \/wp:list-item --><!-- wp:list-item -->\n<li><strong>E321 (Butilhidroxitolu\u00e8 &#8211; BHT)<\/strong>: antioxidant sint\u00e8tic similar al BHA, que s&#8217;utilitza per evitar l\u2019oxidaci\u00f3 en greixos, olis i productes elaborats.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list --><!-- wp:paragraph -->\n<p>\u00a0<\/p>\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<p>\u00a0<\/p>\n<!-- \/wp:paragraph -->\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9399536 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9399536\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9634d46\" data-id=\"9634d46\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-3a6f885 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3a6f885\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-5b7ebdc\" data-id=\"5b7ebdc\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-1e406e6\" data-id=\"1e406e6\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>L\u2019oxidaci\u00f3 de greixos i el conseq\u00fcent enrancit de l\u2019aliment \u00e9s una de les causes m\u00e9s comunes de deteriorament dels aliments. Tanmateix tambe hi pot haver oxidacions d&#8217;altres compostos presents en els aliments com els polifenols. Les reaccions d\u2019oxidaci\u00f3 s\u00f3n processos en cadena que, un cop iniciats, no es poden aturar. La conseq\u00fc\u00e8ncia de l\u2019oxidaci\u00f3 \u00e9s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_theme","meta":{"footnotes":""},"class_list":["post-179","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/comments?post=179"}],"version-history":[{"count":7,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/179\/revisions"}],"predecessor-version":[{"id":422,"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/pages\/179\/revisions\/422"}],"wp:attachment":[{"href":"https:\/\/www.ub.edu\/ingredientstecnologics\/wp-json\/wp\/v2\/media?parent=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}