RESUMENAcción y destino de los antioxidantes naturales y sintéticos durante el proceso de fritura.La acción de antioxidantes para retrasar la oxidación en grasas y aceites es bien conocida aunque la mayor parte de la información está relacionada con su actividad a temperatura ambiente durante el almacenamiento o a las temperaturas moderadas de los ensayos de oxidación acelerada. Sin embargo, su efectividad a la temperatura elevada de procesos como la fritura es más compleja debido a la existencia de reacciones oxidativas y térmicas que tienen lugar simultáneamente. En esta revisión, se resumen los estudios principales que definen la acción de los antioxidantes naturales y sintéticos durante el proceso de fritura. Se ha dividido en dos partes que resumen la acción y los compuestos de degradación de los antioxidantes naturales, es decir, tocoferoles y otros compuestos fenólicos presentes en aceites de oliva, sésamo y salvado de arroz, y de los principales antioxidantes sintéticos como BHA, BHT y TBHQ. PALABRAS CLAVE: Antioxidantes sintéticos -BHA -BHT -Compuestos fenólicos -Fritura -TBHQ -Tocoferoles. SUMMARY Action and fate of natural and synthetic antioxidants during frying.The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ.

Many students in US community colleges often speak a language other than English (LOTE) at home. They find it difficult to complete college requirements, and many drop out. Struggling with the acquisition of academic English and the content of their courses, they exhibit low academic confidence and are easily frustrated. In an attempt to raise students’ self-esteem and motivate them to remain enrolled, we explore plurilingual pedagogies across the college curriculum, in science, humanities, education, and linguistics courses. The four case studies presented demonstrate how we integrate dynamic translingual teaching practices such as translation, code-switching, cross-linguistic analysis, and the use of students’ linguistic repertoires to complete assignments in multilingual classrooms. We have found that plurilingual pedagogies enable students to discover their linguistic strengths and utilize them to complete college assignments. As bilingual faculty we found our educational goals supported and validated through interdisciplinary collaboration.