DOI: 10.17265/2159-5828/2012.01.001
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Tuğba İnanç, Medeni Maskan

Abstract: The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxidation and development of off-flavor for over 50 years. However, the literature has expressed safety concerns and health risks (toxic and carcinogenic effects) associated with the use of synthetic antioxidants recently. Natural antioxidative substances from the polyphenols of edible plants are belie…

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