Abstract
ABSTRACT Lipid peroxidation is a critical factor in the edible oils production chain. To minimize this process, several studies have been developed using synthetic antioxidants, which are widely used in oil processing to preserve the molecular integrity of oils. Studies indicate that antioxidants from natural sources are preferable for use in frying as well as cooking in general, as an efficient option to inhibit lipid peroxidation. In this review, we highlight the opportunities and challenges regarding the use of natural antioxidants in substitution to synthetic antioxidants in terms of the effective improvement of oxidative stability in edible vegetable oils.
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