ABSTRACT
The term antioxidants generally refers to compounds that are used to stop the free radical lipid oxidation process. Antioxidants can be classified as primary antioxidants and synergists (or potentiators). The primary antioxidants delay onset or slow the rate of autoxidation by inhibiting the formation of free radicals (initiation) or inten11pting propagation. Initiation is inhibited through decomposition of peroxides, metal chelation, or singlet oxygen inhibition (free radical acceptors). The antioxidant is able to terminate free radical propagation by reacting with peroxy radicals, which prevents them from reacting with another unsaturated fatty acid. The production of a new free radical is thereby stopped and the autoxidation reaction is delayed.
