Effects of natural antioxidants on oxidation stability and application in food

Abstract

The common synthetic antioxidants in foods, such as 2,6-di-tert-butyl-p-toluenol toluene (BHT) and butylhydroxyanisole (BHA), have been proved to have toxic and carcinogenic effects. Long-term use will cause harm to people's health. As people pay more and more attention to their own health, non-toxic and harmless natural antioxidants gradually come into the public's view. Natural antioxidants are mainly divided into polyphenols, vitamins, flavonoids, etc. According to the research, adding polyphenols, vitamins, flavonoids and other natural antioxidants to oil can significantly reduce the peroxide value and acid value of oil and improve the oxidative stability of oil. Some natural antioxidants have higher antioxidant effects than BHT and BHA, and natural antioxidants can be added to food or used in active packaging to exert antioxidant effects. This paper reviews the composition of antioxidants and their research progress on the oxidative stability of oils and fats, and gives examples of their applications in foods, and suggests the future research and development of antioxidants.