Antioxidants are defined as compounds that prevent or delay oxidative deterioration in foods. In the definition of the International Food Codeps Commission (CAC), antioxidants are expressed as “substances that prolong shelf life by preventing deterioration caused by oxidation reactions such as fat pain and color changes in food”. Oxygen is known to be an important source of deterioration of many food stuffs. The oxidative pain reaction, which causes unwanted flavor and odor formations, accelerates as a result of moisture, heat, light, metals, metals, metal-containing compounds, some pigments, degree of unsaturatedness and the presence of enzymes. Preparation, packaging and cooling procedures applied to foods delay the pain, but cannot prevent it. Antioxidants can prevent or reduce reaction when added to foods before the onset of oxidation.

Antioxidant group additives are the most important additives in preventing damage caused by otooksidation during the production, storage, transport and marketing of substances containing vegetable and animal fat in the food industry.

Doses used in foods should not have toxic effects.

The detection of these doses is provided by chromatographic techniques in laboratory environment.

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