The word antioxidant comes from the Greek, anti means against, plus oxys referring to oxidations. The retardation of oxidative reaction by minute quantities of a certain compound was observed in 1797 by Berthollate and again observed in 1817 by Davy. The first report of use of antioxidants in fats by Deschamps in1843. These are typically considered under the general category preservatives are used to prevent the reaction of certain food constituents

Antioxidant ‘means a substance when added to food retards or prevents oxidative deterioration of food and does not include sugar, cereal, oils, flours, herbs and spices.

Antioxidants are defined by the united states of “Substance used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation.”






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I am currently pursuing PhD in Dairy Chemistry from National Dairy Research Institute Karnal. I have also worked with Mother Dairy as a Senior Executive for 2 years.