ABSTRACT
Antioxidants are the compounds possessing the ability to inhibit oxidation when present in food or biological systems. As per the structural features, antioxidants can scavenge free radicals, inactivate pro-oxidant metals, quench singlet oxygen, or inactivate sensitizers (Figure 11.1). The classification of natural antioxidants is shown in Figure 11.2. Apart from their structural features, the effectiveness of antioxidants also depends on the concentration used, the applied temperature, exposure to light, and type of substrates [35, 85].
