Antioxidants

1. There are two types of antioxidants used in foods
2. Acids, for example ascorbic acids and citric acid, which help diminish oxidative discoloration of fruits and meats.
3. Phenolic compounds, for example BHA and tocopherols. This category includes:
   • BHA (butylated hydroxyanisole)
   • BHT (butylated hydroxytoluene)
   • Propyl gallate
   • TBHQ (tert-butyl hydroquinone)
   • Tocopherols
   • Lecithin
   • Gum or resin guiac
   • THBP (trihydroxybutyrophenone)
   • Thiodipropionic acid and dilauryl thiodipropionate
   • Glycine

Source: Sherwin ER. Antioxidants. In: Branen AL, Davidson PM, Salminen S, Eds. Food Additives1989 Marcel Dekker, New York

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Prepared Summer 1997 by Bernadene Magnuson, Ph.D.
University of Idaho, Dept. of Food Science and Toxicology - EXTOXNET FAQ Team.