Toxicological Aspects of Antioxidants Used as Food Additives

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

“…In this study, instant green tea was tested as a natural antioxidant to prevent or retard the development of oxidative rancidity in fish, since it has been reported that synthetic antioxidants may cause toxicity (Barlow 1990;Kaur & Kappor 2001;Prior & Cao 2000). Tea catechins possess strong scavenging capacity for free radicals and are reported to have significantly higher scavenging activities compared with vitamin E and ascorbic acid; they also possess metal-chelating capacity (Jo, Son, Son, & Byun 2003;Nanjo, Goto, Seto, Suzukim, Sakal, & Hara 1996;Tang, Kerry, Sheehan, & Buckley 2002;Unno, Sugimoto, & Kakuda 2000).…”

Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts

“…During the last 20 years, Allium spices were among the most studied vegetables and aroused great interest for food industries. These interests arose from the encouraging results of the antioxidant capacity of some of their compounds, which have been to be comparable to and sometimes higher than that of synthetic antioxidants used in food industry particularly BHA (butylated hydroxyanisole,) and BHT (butylated hydroxytoluene) (Barlow, 1990). However, both consumer preference and toxicological investigations diverted the interest in the research and use of natural plant antioxidants used long time before under raw forms.…”

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

“…Recent efforts are now focused in the replacement of synthetic antioxidants by natural ones. Reports have shown that synthetic antioxidants may act as mutagenic and carcinogenic agents (9,10), while natural ones have been mentioned to provide nutritional and therapeutic effects (11).…”