Antioxidants, Vol. 12, Pages 861: Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

Antioxidants, Vol. 12, Pages 861: Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

Antioxidants doi: 10.3390/antiox12040861

Authors: Elsa Daniela Othón-Díaz Jorge O. Fimbres-García Marcela Flores-Sauceda Brenda A. Silva-Espinoza Leticia X. López-Martínez Ariadna T. Bernal-Mercado Jesus F. Ayala-Zavala

This review explores the antioxidant properties of oak (Quercus 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 life of products. The use of natural antioxidants from plant sources, such as oak extracts, has gained increasing interest due to potential health concerns associated with synthetic antioxidants. Oak extracts contain various antioxidant compounds, including phenolic acids, flavonoids, and tannins, which contribute to their antioxidative capacity. This review discusses the chemical composition of oak extracts, their antioxidative activity in different food systems, and the safety and potential challenges related to their application in food preservation. The potential benefits and limitations of using oak extracts as an alternative to synthetic antioxidants are highlighted, and future research directions to optimize their application and determine their safety for human consumption are suggested.