Determination of Antioxidants and Gallates

Determination of Antioxidants and Gallates in Foods

Antioxidants, which are mostly phenolic compounds, are added to foods to prevent lipid oxidation. Lipid oxidation causes the formation of substances that spoil the taste and taste of foods, and this situation can be prevented by the use of antioxidants. Briefly, antioxidants are substances used to prevent negative effects in foods by reacting with oxygen.

Antioxidants are generally divided into natural and artificial antioxidants.

Natural antioxidants:

Tocopherols
Ascorbic acid and its derivatives
Nordihydroguayenet acid amino acids
Peptides
Proteins

Artificial antioxidants:

Butylated hydroxyanisole (BHA)
Butylated hydroxytoluene (BHT)
Propyl gallate
Reversible-butyl hydroquinone (TBHQ)
Dodecyl gallate
Octyl gallate

Gallates with antioxidant properties are also used in many foods.

Cake mixes
Instant soups
Bakery products
Potato products
Meat and meat products
Fish and fish products

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