ATIVIDADE ANTIOXIDANTE DA VITAMINA C: seu papel na prevenção da oxidação dos alimentos.

Abstract

The interest of synthetic antioxidants being replaced by natural ones in foods has increased the number of researches on natural sources of raw materials and identification of new antioxidant compounds. Knowledge about the stability of these compounds in foods when processed is necessary, as these compounds can be affected from acquisition to arrival at the consumer. Vitamin C is a nutrient necessary for various metabolic reactions and is an important substance due to its antioxidant character, it is found in the form of L-ascorbic acid, its main biologically active form, and can be used as a natural food preservative. Antioxidants are used for avoiding oxidation in foods is not a concern only in the food sector, but for the consumer as well, there is a prospect in the demand for additives that do not cause inconvenient effects on health. The work was done through a literature review of studies on vitamin C as an antioxidant in foods. Evaluating the behavior during processing, refrigeration, freezing, industrialization and storage when applied to food. Studies show that ascorbic acid has been used by the food industry as an antioxidant, in order to prevent the oxidative process in foods, preserving the natural flavor and color of foods.