ANTIOXIDANTS AND LIPID OXIDATION IN FOODS - A CRITICAL-APPRAISAL

Lipid oxidation is a process, which results in rancidity and deteriora tion of fats posing a major problem in food industry and on biological systems. Many synthetic antioxidants are used in food systems to inhi bit lipid oxidation. However, the safety concerns about synthetic anti oxidants have led to spurt of research on antioxidants from natural re sources, particularly those derived from plant sources. Findings from some such studies on potent aromatic plants having good antioxidant po tentials should be pooled to be exploited in food as well as in biolog ical system as a safe alternative to synthetic antioxidants. An attemp t has been made in the present review to critically appraise the poten tials and safety aspects of synthetic and natural antioxidants for use in food systems.