ABSTRACT
This chapter gives an overview of the methods of preparation, properties, and food applications of some of the commonly used primary antioxidants, oxygen scavengers, and chelators. In addition, some of the synthetic and natural compounds that have a potential for large-scale application are described. However, this chapter emphasizes only the antioxidant properties of the various compounds. At present both synthetic and natural antioxidants are being employed in a variety of food products such as fats, oils, dairy products, cereals, fried foods, baked foods, essential oils, meat products, confectioneries, fruits, and vegetables. An attempt has been made to discuss the food applications under specific food categories wherever possible.
