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Antioxidants: Science, Technology, and Applications

  1. P. K. J. P. D. Wanasundara1,
  2. F. Shahidi2

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio002

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

Wanasundara, P. K. J. P. D. and Shahidi, F. 2005. Antioxidants: Science, Technology, and Applications. Bailey's Industrial Oil and Fat Products. 1:11.

Author Information

  1. 1

    Agriculture and Agri-Food Canada Saskatoon Research Center, Saskatoon, Saskatchewan, Canada

  2. 2

    Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

Publication History

  1. Published Online: 15 JUL 2005

Abstract

Antioxidants are compounds that are employed to enhance shelf life and preserve the quality of fats and oils and lipid-containing foods by suppressing oxidation reactions of their unsaturated components. These compounds could be naturally present, deliberately added, or generated during processing. Antioxidants are needed in small quantities to participate or interfere in the lipid autoxidation reaction cascade via various mechanisms. They should not impart any undesirable characters to the food, they should be stable, and they should be nontoxic. Application of these antioxidation differs depending on the nature of the food, conditions of intended processing, and storage. However, antioxidants that are deliberately added to foods are thoroughly scrutinized for their safety and toxicology aspects. Their usage in food is regulated under different legislatures in various countries. This chapter examines the purpose of antioxidant use, chemistry of antioxidant activity, and natural synthetic compounds that exert antioxidative activity in foods, as well as the relevant technological, toxicological, and regulatory considerations.

Keywords:

  • antioxidants;
  • autoxidation;
  • food additives;
  • lipid oxidation;
  • natural antioxidants;
  • synthetic antioxidants;
  • phenolic acids;
  • flavanoids;
  • lignans;
  • polyphenols;
  • sterols;
  • tea catechins;
  • tocopherols