Antioxidants, their properties, uses in food products and their legal implications

Abstract

Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases in human when consumed over a certain concentration. The toxicological effects of synthetic food antioxidants have been the focus of controversy in recent years. There is scope to use natural antioxidants, present in many components of food and plant sources, as a preservative. In this review different synthetic and natural antioxidants present in various foods, reactions with food and the biological system, extraction techniques and their pitfalls as well as legal implication are discussed.

Valorization of soursop flowers (Annona muricata L.) as potent source of natural antioxidants for stabilization of palm olein during accelerated storage

“…() and Thorat et al. () showed that BHT and BHA are quite volatile and easily decompose at high temperatures. The observed efficiency of the extract in prolonging induction time of palm olein as well as its good protection factors might be attributed to the phenolic antioxidants present in this extract.…”

“…() and Thorat et al. (), BHA and BHT are quite volatile and easily decomposed at high temperatures. Today, the increasing consumer awareness of synthetic food additives and safety has prompted increase interest in the use of natural antioxidants as alternatives to synthetic antioxidants, because of their potential health benefits (Krishnaiah et al.…”

Efficient MW-Assisted Synthesis, Spectroscopic Characterization, X-ray and Antioxidant Properties of Indazole Derivatives

“…In order to have a standard antioxidant activity measurement system to compare with natural antioxidants and to be incorporated into food, synthetic antioxidants have been developed. Synthetic antioxidants compounds are widely used in food products to inhibit progress of lipid oxidation [31]. In the United States, the following synthetic antioxidants have been evaluated by the FDA and are the most widely used: tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate [32].…”

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

“…The global trend to avoid or reduce the use of synthetic additives, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), has resulted in a need to identify natural alternative sources of food antioxidants [10]. Therefore, there is a growing interest in the use of natural antioxidants in the food industry, not only for application as preservatives but also for the potential benefits to human health.…”