Description

Antioxidants became a vital part of our lives today since antioxidants neutralizes or destroys
“reactive oxygen species” (ROS) or free radicals before they damage cells. The oxidation
induced by ROS results in cell membrane disintegration, membrane protein damage, and
DNA mutations, which results in aging and further initiates or propagates the development of
many diseases such as arteriosclerosis, cancer, diabetes mellitus, liver injury, inflammation,
skin damages, coronary heart diseases, and arthritis (Gupta, 2015).
The chemical compounds, which decrease the rate of lipid oxidation reaction in food systems,
are called antioxidants. By definition, a substance that opposes oxidation or inhibits reactions
promoted by oxygen or peroxides; many of these substances being used as preservatives in
various products are antioxidants (Ghatak et al., 2016). Biologically antioxidants are defined
as synthetic or natural substances added to products to prevent or delay their deterioration by
the action of oxygen in air. For example, enzymes or other organic substances such as
vitamin E or β-carotene. Antioxidants are chemical compounds which bind to free oxygen
radicals and prevents these radicals from damaging healthy cells (Sisein, 2014).