Antioxidants in Oak (<i>Quercus</i> sp.): Potential Application to Reduce Oxidative Rancidity in Foods

• Main Authors: Elsa Daniela Othón-Díaz (Author), Jorge O. Fimbres-García (Author), Marcela Flores-Sauceda (Author), Brenda A. Silva-Espinoza (Author), Leticia X. López-Martínez (Author), Ariadna T. Bernal-Mercado (Author), Jesus F. Ayala-Zavala (Author)
• Format: Book
• Published: MDPI AG, 2023-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This review explores the antioxidant properties of oak (<i>Quercus</i> sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf...