Question

What are antioxidants why are they added to fat and oil containing foods?

Answer 1

Antioxidants are substances that prevent the oxidation process. They are added to fat and oil-containing foods in order to prevent the spoilage of food items when they are exposed to air and to stop the oxidation of fat and oil molecules.

Explanation:

• Oxidation is the chemical reaction which takes place in the presence of oxygen.

• Oxidation of food items results in the spoilage of food. Food fats and oils are readily susceptible to oxidation.

• Fats and oils are one of the main macro nutrients which are important for energy production and insulating our body.

• The oxidation of fats and oils is known as rancidity in which the long-chain fatty acids are degraded and short-chain compounds are formed.

• The free radical formed during the oxidation results in food deterioration.

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Answer 2

Title:

Antioxidants are defined as the chemicals that are used to prevent the spoilage of food by caused due to oxidation reaction.

Explanation:

In general, antioxidants are the addititives that helps in the prevention of packed food from spoilage due to oxidation. Oxidation leads to cause rancidity of food particles. Rancidity is a chemical reaction that leads to cause hydolysis or oxidation of fats and oils in food when food is gets in touch with air, moisture or bacterial action.  Rancidity results in the production of unpleasant odor and taste. There are two types of antioxidants such as natural and synthetic antioxidants.

Examples of natural antioxidants: tocopherols, flavonoids, ascorbic acid and lycopene.

Examples of artificial antioxidants: propyl galate, TBHQ, BHT and BHQ.

Antioxidants good are preservatives and added to food items that contains fats and oils to make it preserve for longer period of time by preventing food items from spoilage due to free radicals produced due to oxidation and hydrolysis reaction when these food items comes in contact with air, moisture and bacterial actions.