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Detection, Estimation and Evaluation of Antioxidants in Food Systems

  • Chapter
Food Antioxidants

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

It is well known that in foods, antioxidants retard oxidative rancidity caused by atmospheric oxidation and thus protect oils, fats and fat soluble components such as vitamins, carotenoids and other nutritive ingredients. In addition, they delay undesirable change brought about by oxidation in foods, for example discoloration1,2 in meat and meat products, browning or ‘scald’ on fruit and vegetables,3,4 etc. Care in food processing and treatment of the food packaging materials with antioxidants minimise such deteriorations. Antioxidants do not render a rancid fat or spoilt food palatable, nor do they suppress hydrolytic rancidity, which is an enzymically catalysed hydrolysis of fats. Furthermore, they cannot replace good raw material quality nor the careful handling and suitable storage conditions necessary for the manufacture of good wholesome foodstuffs.

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  1. S. P. Kochhar

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Kochhar, S.P., Rossell, J.B. (1990). Detection, Estimation and Evaluation of Antioxidants in Food Systems. In: Hudson, B.J.F. (eds) Food Antioxidants. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0753-9_2

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