ABSTRACT
By denition, antioxidants are compounds that serve to inhibit oxidative processes that are generally considered to be deleterious to the quality of lipid foods. The term “antioxidant” is actually a general term that includes a host of compounds that are capable of inhibiting lipid oxidations by various mechanisms. These encompass free radical scavenging, inactivation of peroxides and other reactive oxygen species, chelation or sequestration of transition metal catalysts, and quenching of secondary lipid oxidation products that are associated with oxidative rancidity.
