Antioxidant

How it is used

As food additives, common antioxidants are ascorbic acid (E300), tocopherols (E306–E309), rosemary extract (E392) and the synthetic BHA and BHT. They are added to oils, snacks, nuts and meat products. In nutrition the same word describes compounds in the diet, so make clear which meaning you use.

Example sentences

1. Adding a natural antioxidant like rosemary extract extended the shelf life of the frying oil.

2. The antioxidant must be added to the oil before it is exposed to air.

Common collocations

• natural antioxidant
• synthetic antioxidant
• antioxidant activity
• add an antioxidant
• oxidative stability

Related terms

• lipid oxidationA chemical reaction between fats or oils and oxygen that breaks them down and produces stale, rancid flavors and smells.
• rancidityThe unpleasant sharp, soapy or stale taste and smell that develops when fats and oils break down through oxidation or through the action of enzymes and water.
• food additiveA substance that is not normally eaten as a food by itself but is added in small amounts for a technical purpose, such as preserving, coloring, thickening or sweetening.
• enzymatic browningThe browning of cut or bruised fruits and vegetables when enzymes, mainly polyphenol oxidase, react with natural phenolic compounds and oxygen from the air.
• preservativeA food additive that slows down the growth of bacteria, yeasts and molds, helping the product stay safe and acceptable for longer.

This word in other fields

The same English word can have a different meaning in another field:

• antioxidant · Nutrition & Dietetics

More terms: Ingredients and Additives

• ingredient
• emulsifier
• stabilizer
• E number
• sweetener
• thickener
• flavoring