Antioxidants are defined as compounds that prevent or delay oxidative deterioration in foods. In the definition of the International Food Codex Commission (CAC), antioxidants are defined as “substances that prolong shelf life by preventing spoilage caused by oxidation reactions such as fat rancidity and color changes in food”. It is known that oxygen is an important source of deterioration of many foodstuffs. The oxidative rancidity reaction, which causes unwanted flavor and odor formations, is
accelerated by the presence of moisture, heat, light, metals, metal-containing compounds, some pigments, degree of unsaturation and enzymes. Preparation, packaging and cooling processes applied to foods delay but do not prevent rancidity. When antioxidants are added to foods before oxidation starts, they can prevent or reduce the reaction.
Antioxidant group additives are the most important additives in preventing the damages caused by autooxidation during the production, storage, transportation and marketing of vegetable and animal fat containing substances in the food industry.
Doses used in foods should not have toxic effects.
The determination of these doses is provided by chromatographic techniques in the laboratory environment.
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