Antioxidants in food: Practical applications

Antioxidant activity depends on many factors such as the lipid composition, antioxidant concentration, temperature, oxygen pressure, and the presence of other antioxidants and many common food components, e.g. proteins and water. Antioxidants were first used before World War II for food preservation. These early antioxidants were natural substances. They were, however, soon replaced by synthet…