Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

Abstract: While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready‐to‐eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives. Phenolic antioxidants can inhibit free radical formation and/or interrupt propagation of autoxidation. Fat‐soluble vitamin E (α‐tocopherol) and water‐soluble vitamin C (L‐ascorbic acid) are both effective in the appropriate matrix. Plant extracts, generally used for their flavoring characteristics, often have strong H‐donating activity thus making them extremely effective antioxidants. This antioxidant activity is most often…