(2) Antioxidants aid in reducing the presence of oxygen in food through reduction reactions. While some antioxidants like ascorbic acid and isoascorbic acid themselves undergo oxidation easily, they also act as oxidizing agents, reacting with the oxygen in the food and preventing the oxidation of fat. This process effectively slows down the spoilage of food and helps to maintain its freshness.
Antioxidants play a vital role in preventing the oxidation process of oils. They release hydrogen atoms that combine with peroxides produced during the natural oxidation reaction, breaking the chain reaction and stopping the oxidation process from continuing. By interrupting the chain reaction, antioxidants effectively neutralize the harmful effects of peroxides on oils, and help extend their shelf life. Therefore, adding antioxidants to oils is an effective way to prevent oxidation and ensure the quality and freshness of oils for a longer period.
The catalytic function of oxidase is hindered and diminished when it is destroyed or weakened, thus inhibiting the oxidation reaction that it normally facilitates.
(4) A way to prevent oxidation reactions is by blocking substances that act as catalysts, such as metal ions that have the ability to form complexes and facilitate these reactions.