Résumés
Résumé
Maîtriser l’oxydation est indispensable pour gérer l’évolution des systèmes biologiques dans leur complexité, en particulier dans le cas des aliments dont la dégradation peut avoir des conséquences en sécurité alimentaire. Les différentes méthodes d’évaluation de l’activité antioxydante d’un additif alimentaire sont présentées après examen du contexte et des mécanismes d’oxydation. L’activité anti-oxydante est évaluée soit par le dosage des produits formés (en particulier des hydroperoxydes) par des techniques photométriques plus ou moins directes, soit par la mesure de l’efficacité du composé à piéger des radicaux libres. Les méthodes comparant le piégeage d’un additif avec celui d’un anti-oxydant de référence, le Trolox®, sont applicables à des produits variés quelle que soit l’hydrophilie ou l’hydrophobie du milieu.
Summary
Oxidation control is necessary to manage the evolution of complex biological system, particularly in food whose degradation could have consequences on food security. After description of context and oxidation mechanisms, several analytical methods to evaluate the additive antioxidant potential are presented. This evaluation is performed either by quantification of products (in particular hydroperoxydes) using direct or indirect photometric techniques and chemical titration with suitable reactants or on the effectiveness to trap free radicals with modelized systems that can generate them. Methods based on the comparison of radical trapping ability between an additive and Trolox (particularly Trolox® equivalent antioxydant capacity, TEAC) can be applied to many products whatever the hydrophily or the hydrophobia of the medium.
Parties annexes
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